Don’t you love summer tomatoes? This is the first year we’ve had a garden. For Mother’s Day this year, The Hubby built me three large raised beds and they are overflowing with a bounty of tomatoes, lettuce, and peas. Several days a week, we’re needing to pick more ripened tomatoes.
So, what to do with all of them? (Besides snack on them, of course)? Make some fresh tarts! I had some leftover puff pastry in the freezer, so I used that. Otherwise, you can make a quick dough yourself. Check out this easy recipe. And thank goodness for fresh herbs…the piece de resistance!
INGREDIENTS:
1 puff pastry dough sheet
2 C cherry tomatoes, halved
2-3 Tbs fresh rosemary, chopped
1 C fresh basil, cut into strips
Olive oil
Optional: vegan cheese shreds
DIRECTIONS:
Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11×7. I used the bottom of a tart pan to cut out 4″ circles. I had some dough left, so I made some very ghetto-looking ones with the rest.
This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.
Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges.
Enjoy!
- 1 puff pastry dough sheet
- 2 C cherry tomatoes, halved
- 2-3 Tbs fresh rosemary, chopped
- 1 C fresh basil, cut into strips
- Olive oil
- Optional: vegan cheese shreds
- Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11x7. I used the bottom of a tart pan to cut out 4" circles. I had some dough left, so I made some very ghetto-looking ones with the rest.
- This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.
- Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges. Enjoy!
Those look like the perfect summer appetizer! I love puff pasty; so glad it’s often vegan.