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Roasted Tomato & Vegetable Tart
Serves: 4
Ingredients
Roasted Tomato:
  • 2 Red Sun Farms heirloom tomatoes, cut in ½, peeled and cleaned
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp sugar
  • 4 thyme sprigs
Egg Wash:
  • 1egg
  • 1 tsp oil of choice
Puff Pastry:
  • 1puff pastry sheet cut into four 4-inch circles
Filling:
  • 1 medium sized zucchini, diced
  • 1 yellow squash, diced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
Garnish:
  • 1 frisee bunch cleaned & cut into 1” pieces
  • ½ c micro pea tendrils
  • 1 cherry bomb radish sliced thin
  • Salt and pepper, to taste
  • 1 tbsp extra virgin olive oil
  • Juice from ½ lemon
Instructions
Roasted Tomato:
  1. Preheat oven to 300 ?F.
  2. Season tomatoes with salt, pepper, olive oil and sugar.
  3. Slow roast with thyme for 45 minutes.
Puff Pastry:
  1. Preheat oven to 400 ?F.
  2. Take circles and place on pan with parchment paper.
  3. Refrigerate for 15-20 minutes until cold.
  4. Poke holes in pastry with a fork.
  5. Brush pastry with egg wash.
  6. Bake between two sheet trays with silpats until brown.
Filling:
  1. Heat a large sauté pan.
  2. Add oil, zucchini and squash.
  3. Sauté until tender.
  4. Season with salt and pepper.
Garnish:
  1. Toss all ingredients together.
Presentation:
  1. Place tomato directly in center of a 8” round plate.
  2. Arrange sautéed vegetables on top of tomato.
  3. Place puff pastry circle on vegetables.
  4. Finish plate with salad.
  5. Garnish with olive oil.