I love tomatoes! Funny thing is that I just started eating them a couple of years ago. As a kid, I was as opposed to eating them as a medieval Englishman. Now that I have begun my love affair, I cook with them a lot. When I was at the grocery store the other day, I saw a tomato tart on the front of a magazine and decided to give it a try. I didn’t measure a thing, so this is more of a tomato tart guide than a full on recipe, but this is one of those things you should experiment with because it’s just a matter of taste. What sounds good to you? Go with that!
For the Italian seasoning I used a Tuscan chicken blend that I picked up at Sam’s Club. I was there for toilet paper, but the sample lady gave me a piece of bread dipped in olive oil and the seasoning, and I was hooked. I ended up with a giant sized bottle of it that I find new ways to cook with all the time. Any Italian seasoning blend or bread dip seasoning blend will work. Without further ado, here’s the recipe!
Tasty Tomato Tart
1 sheet of puff pastry
2 Roma tomatoes, cut into 8 thin slices (or tomatoes of your choice)
1 oz mozzarella (approximate)
1/4 cup shredded parmesan cheese (approximate)
Preheat oven to 400F. Roll out pastry sheet and place on a parchment lined cookie sheet. Then roll the edges of the dough in about 1/4 inch. Brush pastry with olive oil, sprinkle with Italian seasoning and top with mozzarella. (I did mine in thin slices, you can easily use shreds. Don’t go too heavy, this isn’t pizza!) Add tomato slices in four rows of four. Drizzle olive oil lightly on top of tomatoes, sprinkle with more seasoning and top with parmesan. Cook for about 25 minutes or until golden brown. May be eaten hot or room temperature.