Easy and elegant, this impressive tomato tart makes a wonderful appetizer.
Tomato Tarte
-
Prep:
15 min. -
Cook:
20 min. -
Serves:
6
Recipes
Recipe tags: garlic base, moderate difficulty, app, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 egg | |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 Tbsp | tomato paste |
| 1 tsp | Dijon mustard |
| 1 sheet | pre-rolled puff pastry (about 10-inch square) |
| 1 cup | shredded Swiss cheese |
| 1 cup | halved cherry tomatoes |
| ¼ tsp | dried oregano |
| 3 Tbsp | Parmesan cheese |
| 2 Tbsp | balsamic reduction |
| 2 Tbsp | thinly sliced fresh basil |
Directions
-
1
Preheat oven to 425°F. Beat egg with 2 tsp water; set aside. Stir together Roasted Garlic Base, tomato paste and mustard; set aside.
-
2
On lightly floured surface, roll out puff pastry sheet into 15 x 10-inch rectangle. Place pastry on parchment paper–lined baking sheet; score 1/2-inch border on all sides of pastry with sharp knife. Prick pastry all over with fork.
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3
Brush tomato paste mixture over pastry, inside score lines. Brush pastry border with egg wash. Sprinkle Swiss cheese over tomato paste mixture. Top with cherry tomatoes. Sprinkle oregano, then Parmesan, over top.
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4
Bake for 18 to 20 minutes or until pastry is golden brown and crisp. Drizzle with balsamic reduction and sprinkle with basil. Serve warm.
Substitute Gruyère or fontina for Swiss cheese.