Tomatoes, pinenuts and fresh basil puff pastry tart

Courtesy of Lulu at Voyage Gourmand


INGREDIENTS (4 serving) 
Puff pastry roll
5 Roma tomatoes
200g tomatoe purée in a can
1 garlic clove
50g pinenuts
½ bunch fresh basil
Herbs of Provence or 1 tbsp oregano
Fresh goat cheese
Salt and ground pepper


DIRECTIONS
Pour tomatoe purée in a saucepan. 
Add garlic cutted in two parts, herbs of Provence or oregano. 
Cook it over high heat for a few minutes.
Meantime, preheat your oven to 200°C (400°F). 
Roll out puff pastry and put it on the baking tray covered with parchment paper. Shape rectangle.
Slice tomatoes thinly.
Spread tomatoe purée after having removed the garlic on puff pastry.
Cover with tomatoe rings. Add pinenuts.
Dice goat cheese and top on tomatoe tart.
Bake for 25 minutes at 200°C (400°F). Reserve.
Cut fresh basil leaves on the warm tart.
Serve accompanied with mesclun salad.

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