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