As bright as a Provencal sunset, this tart is so inviting, so satisfying. When dolloped with a fresh pesto, it makes a lovely luncheon dish, and a fine partner for a crisp and ultra-fruity white wine.
Ingredients
- 2 sheets frozen puff pastry, thawed according to package directions
- 2 large egg yolks
- 2 teaspoons corn oil
- 4 ripe tomatoes, sliced ¼ inch thick
- ½ teaspoon extra-virgin olive oil
- ½ teaspoon sugar
- Freshly ground black pepper, to taste
- ½ cup Garden Pesto
How to Make It
- Position a rack in the center of the oven, and preheat the oven to 400°F.
- Place the puff pastry on a lightly floured surface. Using a salad-size plate as a guide and a sharp knife, trim each sheet to form an 8-inch round. Transfer the rounds to an ungreased baking sheet with a large metal spatula. Prick the pastry all over with the tines of a fork.
- Make an egg wash by whisking the egg yolks, corn oil, and 2 teaspoons water together in a small bowl. Brush the egg wash lightly over the pastry. Leaving a ½-inch border around the edge, arrange the tomato slices in overlapping circles on the pastry rounds, covering the surface and tucking a slice in the center.
- Drizzle each tart with ¼ teaspoon olive oil, and sprinkle each with ¼ teaspoon sugar. Season with pepper. Bake until the tarts are golden and the tomatoes are caramelized, about 25 minutes.
- Serve immediately, with the pesto alongside in a small bowl for dolloping.