Late Summer Rustic Tart

Summer Rustic Tomato Tart

Have you noticed the fabulous tomatoes this summer with the vibrant colors of reds, yellows and oranges? The one tomato that I enjoy cooking with would be the Heirloom Tomato and they are easy to find at your local farmer's market, or the produce department in your grocery store when in season.
This is one of my favorite recipes for brunches, or a simple dinner with a side salad. This makes you have the perfect dinner. You can also use this tomato tart as an appetizer for any party by baking as the directions call for. Let the tart cool for 15 min. and use a round biscuit cutter and cut into small circles and place on a platter with fresh herbs, serve your guests with a fresh mouth bursting of Summer flavors.
I hope you add this summer recipe dish into your next summer get together with friends, made with local seasonal produce.

Ingredients:
Pre heat oven to 400 degrees
1 sheet of frozen puff pastry thawed
4 tomatoes (color of your choice) thinly sliced.
3 tablespoons of olive oil
4 teaspoons of sea salt
3 teaspoons of fresh ground black pepper
5 tablespoons of fresh minced Marjoram or Basil
1 cup of crumble goat cheese or fresh Parmesan cheese

Directions:

On a lightly floured surface, roll out the puff pastry to a 1/4" thickness. Transfer the dough to a parchment-lined baking sheet. Pierce the dough with a fork leaving a 1" border intact. Refrigerate for 20 min. Remove from the fridge and place in the oven and bake for 15 min.. till lightly golden brown and remove from the oven and let cool.
Place your sliced tomatoes on the tart, with the cut side up. leaving a 1" inch border. Drizzle the tart with the olive oil and sprinkle with sea salt and fresh-ground black pepper, crumbled goat cheese or Parmesan cheese. Return to the oven and bake for 20 min. till the crust is a golden brown. Remove the tart from the oven and let stand for 15 min. before slicing. Add your fresh marjoram or Basil and serve.
This makes a great summer dinner with a fresh organic salad on the side with a squeeze of lemon.

Enjoy,

Garrett