1teaspoonItalian seasoning½ for under tomatoes, ½ for on top of tomatoes
2Basil leavesFresh, if available, for garnish
Instructions
Prepare Tomatoes.
Pre-heat oven to 400 degrees
Slice the tomatoes into thick slices, arrange them on a towel or paper towels, and sprinkle them lightly with salt. Allow to sit while preparing pastry.
2 tomatoes, ¼ teaspoon salt
Prepare Puff Pastry:
Thaw puff pastry overnight in refrigerator. You may also thaw on counter for about 35 minutes.
1 sheet puff pastry
Put a piece of parchment paper on sheet pan. Place puff pastry in center, and using a rolling pin, slightly roll out. Use sharp knife to score (do not cut all the way through) about ½ inch around outside
Use a fork, and generously poke holes all over the center section.
Bake for 10 minutes, turning pan half way through.
Pull pastry out of oven, and take the flat part of a fork and smash middle that has puffed up down.
Put Tart together:
Brush the center of the pastry with garlic oil. Add goat cheese over the pastry. Sprinkle with Parmesan cheese and Italian seasoning.
1 teaspoon Garlic-infused olive oil, 4 oz goat cheese, ¼ cup parmesan cheese, 1 teaspoon Italian seasoning
Top with tomatoes. Add a few grinds of fresh pepper, and top with the remaining Parmesan cheese.
Bake for a total of 30 minutes, turning half way through. If side crust is getting brown, and tomatoes have not quite cooked, cover lightly with foil.
When tart is done, allow to rest for at least 5 minutes.Use parchment to pick up tart, and move to a cutting, and serving board, and slide out the parchment. Use a sharp knife to cut into 4 squares. Garnish with fresh basil.