Recipe courtesy of Scott Peabody
Recipe courtesy of Scott Peabody
Watch how to make this recipe.
Tomato and Parmesan Tart
Getting reviews...
- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 tarts
- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 tarts
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Arrange the puff pastry dough on a baking sheet and bake until golden brown, about 15 minutes.
- Remove the pastry from the oven and spread it with pesto. Next cover the pastry with overlapping slices of tomatoes. Season with salt and pepper, to taste. Cover the tomatoes with the grated Parmesan and return it to the oven. Bake until the cheese has melted, about 5 to 10 minutes. Remove the tart from the oven and cut it into 6 equal pieces. Arrange the tarts on serving plates and drizzle with balsamic reduction.
- To make Balsamic Reduction: Combine the balsamic vinegar and sugar in a small sauce pot and bring to a boil over medium heat. Cook until the liquid is reduced by half and has a syrupy consistency, about 30 to 45 minutes. Remove from heat and allow reduction to cool before using.
- Yield: about 2 cups
Looking for Something Else?
Related Pages
- Heirloom Tomato and Goat Cheese Tart Recipe
- Candied Carrot Rose Tart Recipe
- Sunny's Heirloom Tomato and Pesto Tart Recipe
- Golden Fig and Mascarpone Tart Recipe
- Upside-Down Butternut Squash Tart Recipe
- Rustic Tomato and Ricotta Tart Recipe
- Free-Form Fruit Tart Recipe
- Lemon Cheese Strip Tart Recipe
- Easy Zucchini, Tomato, and Cheese Tart Recipe