Epicurean Vegan

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

Approximately 2 C cherry tomatoes, halved

2-3 Tbs fresh rosemary, chopped

1 C fresh basil leaves, cut into strips

Olive oil (I used Butter-flavored—non-dairy)

Optional: Daiya 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!