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Monday, August 30, 2010

Simple Tomato-Rosemary Tart

It's the simple things that get me excited. Like this tart. Easy to make using fresh tomatoes and rosemary from the garden... it's an unbeatable snack, lunch, or light dinner.

Try it. You'll see...

Simple Tomato-Rosemary Tart
Makes 1 Tart

1 sheet Puff Pastry OR make a fabulous Whole Wheat Pastry Crust
3 Tomatoes, thinly sliced
1 White Onion, diced
2 cloves Garlic, minced
1 tbsp Fresh Rosemary, chopped
2 tbsp Dijon Mustard
1 tbsp Olive Oil
Salt and Pepper

On a sheet of paper towel, lay out the tomato slices, sprinkle with salt, and leave to sit for about 30 minutes to remove excess liquid.

Meanwhile, heat the olive oil in a pan over medium heat. Add the onions, garlic, and rosemary and sauté for about 5-8 minutes until the onions are soft. Season with salt and pepper. Remove from heat.

Preheat the oven to 180 degrees Celsius (350 degrees Farenheit)..

Place the puff pastry or tart shell in a tart pan. Spread with the Dijon mustard. Lay the tomato slices onto the tart shell. Top with the sautéed onions. Bake in the preheated oven for 25-30 minutes until the pastry is golden. Remove from oven and let cool slightly before serving.

1 comment:

  1. Oh, this looks so delicious. I still have a few tomatoes in the garden. I'm going to make this as soon as I have enough to fill the tart.

    Thanks for sharing,