Harvest Tomato Tart
9 tomatoes (2 lb)
3 tbsp extra virgin olive oil
½ tsp salt
Half package of frozen puff pastry, thawed
1tbsp Dijon mustard
1 tube (4.5 oz) goat cheese, softened
2 cloves garlic, thinly sliced
2 tbsp chopped fresh basil or parsley
¼ tsp pepper
Garnish: 1 tsp. fresh basil or parsley
Cut tomatoes into ¼ inch thick slices; spread on parchment paper-lined rimmed baking sheet. Brush with 2 tbsp of the oil; sprinkle with salt. Bake in 400 F oven until slightly shriveled, about 45 minutes. Let cool.
On lightly floured surface, roll out puff pastry 1 inch larger than 14 x 4 inch rectangular or 9 inch round tart pan. Press into pan and trim edges; prick bottom with fork. Brush bottom with mustard; spread with cheese. Cover with tomatoes; tuck garlic among slices. Sprinkle with basil, pepper, then remaining oil. Bake in bottom third of 400 F oven until pastry is golden, about 30 minutes.
Garnish: Sprinkle with basil. Makes 4 servings.
