Summer Tomato Tart

• 2 sheets frozen puff pastry, thawed
• 2 egg yolks
• 2 teaspoons corn oil
• 2 teaspoons water
• 4 medium ripe tomatoes, sliced 1/4 inch thick
• 1/2 teaspoon extra virgin olive oil
• 1/2 teaspoon sugar
• fresh ground black pepper, to taste
• 1/4 cup parmesan cheese
• 1/2 cup pesto sauce

1. Roll out the pastry on a lightly floured surface.
2. Cut each sheet into an 8-inch circle, using a salad-size plate as a guide.
3. Remove to an ungreased baking sheet.
4. Prick the pastry all over with a fork.
5. Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry.
6. Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.
7. Preheat the oven to 400u0b0F.
8. Drizzle the tarts evenly with the olive oil, sugar, and pepper.
9. Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.
10. Sprinkle parmesan over the tomatoes in the last 5 minutes.
11. Serve immediately, with a dollop of Pesto.

pastry, egg yolks, corn oil, water, tomatoes, extra virgin olive oil, sugar, fresh ground black pepper, parmesan cheese, pesto sauce

Taken from www.food.com/recipe/summer-tomato-tart-69842 (may not work)