| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
|
Recipe puff pastry |
| 1 |
|
Recipe Thick Tomato Coulis |
| 6 |
md |
Vine ripened tomatoes |
| 3 |
tb |
Shredded basil |
| 1 |
|
Oil |
|
|
Salt and pepper |
INSTRUCTIONS
Contributed to the echo by: Janice Norman TOMATO AND BASIL TARTS Quickly
roll out the pastry and cut out six 4-5" rounds. Place rounds on a thick
baking sheet and sprinkle with a little cold water. Place baking sheet in
freezer until ready to assemble and bake tarts. Slice the tomatoes and lay
them on paper towels for thirty minutes to drain off excess moisture. This
will prevent the tarts from being soggy. One half hour before serving,
preheat the oven to 450 degrees. Take the baking sheet from the freezer and
spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2
inch rim around the edge. Arrange the drained tomato slices over the coulis
and scatter with shredded basil. Sprinkle with salt and some freshly grated
black pepper then drizzle with oil. Immediately place in the oven and bake
for 20 minutes or until the pastry is puffed and golden. Serve at once.
Servings: 6
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