Roasted Tomato Tart


1 10″ sheet frozen puff pastry  such as Pepperidge  Farm thawed

1 cup coarsely grated Fontini cheese  (mozzarella or cheddar is ok}

11/2 lbs. of plum tomatoes {or regular } sliced 1/4 ” thick

1 Tbls olive oil

1 tsp Italian seasoning

Kosher salt & black pepper

1/4 cp grated Parmesan -Reggiano

1/2 cp loosely packed Basil leaves.


Preheat oven to 400′ F .  Line a baking sheet with Parchment paper

Roll out the puff pastry so it is 1/2 “bigger on all sides .  Transfer to the prepared

baking sheet. & use a fork to prick the dough, leaving a 1” border all around .

leaving the border untouched.  Scatter the cheese all over the pastry

In a lg bowl toss the tomatoes with the oil, seasoning, & salt & pepper.

Arrange the tomatoes in a single layer it is alright if they overlap, leaving the border. then sprinkle the Parmesan /Reggiano evenly over the top.

Bake until the tart is a deep golden brown  Let rest for 5 minutes.

Tear the Basil leaves then sprinkle over the top. before cutting into squares.




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