Tomato Tart

Double the recipe if you want to make 2!

Ingredients:

2 large heirloom tomatoes
1 sheet frozen puff pastry, thawed
Olive oil
3 tablespoons red or green pesto
Mozzarella cheese cut into chunks
Fresh basil leaves
Salt & pepper

Directions:

Preheat oven to 400. Line a baking sheet with 2 layers of paper towels. Cut tomatoes into thin slices and place on paper towels. Lightly salt the tomatoes and another layer of paper towels on top. Let tomatoes drain for 30 minutes. This helps ensure your tart won’t get soggy!

Roll out the puff pastry sheet. Brush pesto and olive oil on top. Add tomatoes and mozzarella cheese. Finish with a drizzle of olive oil, salt & pepper. Bake for 20-25 minutes until the pasty is brown and crispy.

Sprinkle fresh basil leaves on top. Cut and serve.