This has to be the easiest and tastiest dish I have made all Summer. And I should know since I’ve made it three times in a week!
Okay the first time was an experiment (wildly successful experiment, I might add) so I decided to recreate it for a blog post and a Sunday dinner only I got caught up in dinner preparations at my Dad’s house and completely forgot to take glamour shots of it when it came out of the oven.
So I made it again for our dinner this past Saturday. It is the perfect accompaniment to a light salad. Just the type of dinner you want on a warm Summer evening. Other than the prep work of roasting the tomatoes, this dish comes together easily and quickly.
Luckily the roasting part can be done ahead of time so the actual assembly comes together quite quickly. I use Roma tomatoes because of their firmness and shape but any tomatoes will do. And the roasting process brings out a sweetness and depth of flavor that is sorely lacking in our store bought tomatoes.
I slice the tomatoes at least 1/4″ thick and let them sit on a paper towel for about 15 minutes before placing on a parchment paper lined baking sheet. Sprinkle with some salt and pepper and drizzle on some olive oil before roasting at 400 degrees F for 40 minutes. We’ll only be using the nice, round slices but go ahead and roast the ends that you cut off because they are great to snack on while you are assembling the tart.
Honestly I could eat an entire pan of roasted tomatoes.
There aren’t a lot of ingredient to this tart – puff pastry, roasted tomatoes, fresh mozzarella, fresh basil, salt, pepper and olive oil. You can throw on a bit of Italian seasoning if you are feeling extra. Oh – and an egg wash for the edges of the puff pastry.
Slight segue….is there a basil shortage at the moment? I have come up empty every single time I’ve looked for fresh basil at the market for going on three weeks now. What is up with that? Bad timing on my part or some larger basil availability issue? I ended up having to buy a basil PLANT in order to make this dish.
This dish is great straight out of the oven but to be honest I think it is even better if you let it rest for a while and serve it room temperature. Which makes it a perfect dish to make when company is coming. You can make it before they get there and then just cut and serve when you are ready to eat.
Roasted Tomato Tart
Ingredients
- 4 Roma tomatoes Sliced into 1/4" slices
- 1 Sheet Puff Pastry Thawed
- 16 oz. Sliced fresh mozzarella
- Olive oil
- 1 egg beaten (to use as a wash)
- Salt, pepper, Italian seasoning to taste
- Fresh Basil torn or chiffonade
Notes
I hope you try this out and enjoy it as much as we do. I have another super easy tomato recipe that I’ll share in the next couple of weeks. I have been on a tomato kick lately. To me it is the perfect Summery side dish.