Tomato Time Tart

• 2 sheets frozen puff pastry, thawed
• 2 egg yolks
• 2 teaspoons corn oil
• 2 teaspoons water
• 4 medium-sized ripe tomatoes, sliced 1/4-inch thick
• 1/2 teaspoon extra-virgin olive oil
• 1/2 teaspoon sugar
• Freshly ground black pepper, to taste
• 1/2 cup Garden Pesto or store-bought pesto

1. 1.
2. Roll out the pastry on a lightly floured surface.
3. Cut each sheet into an 8-inch circle, using a salad-size plate as a guide.
4. Remove to an ungreased baking sheet.
5. Prick the pastry all over with a fork.
6. 2.
7. Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry.
8. Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.
9. 3.
10. Preheat the oven to 400F.
11. Drizzle the tarts evenly with the olive oil, sugar, and pepper.
12. Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.
13. 4.
14. Serve immediately, with a dollop of Garden Pesto .

pastry, egg yolks, corn oil, water, tomatoes, extravirgin olive oil, sugar, freshly ground black pepper, garden pesto

Taken from www.epicurious.com/recipes/food/views/-tomato-time-tart-107035 (may not work)