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Roasted Tomato Tart
Author:
Sandy / Reluctant Entertainer
Ingredients
1
sheet frozen puff pastry
,
from a 17 1/4-oz package, thawed
2
cups
roasted tomatoes
1/2
cup
goat cheese
3
Tbsp.
pesto
,
we use DeLallo
3
Tbsp.
olive oil
Fresh basil
Instructions
Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large, shallow baking pan with foil.
Roll out pastry sheet on a lightly floured surface, with a lightly floured rolling pin, into an 11-inch square (1/8 inch thick) or 9×13-inch pan.
Crumble together the goat cheese, pesto, and olive oil. Sprinkle over the pastry.
Top with roasted tomatoes and freshly chopped basil.
Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned, but still appear juicy, about 15-20 minutes.
Serve!