Garden Tomato Tart Sp. Times
2 sheets frozen puff pastry, thawed according to package directions
2 large egg yolks
2 teaspoons vegetable oil (not olive oil)
4 or 5 ripe tomatoes, sliced 1/4-inch thick
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon sugar
Kosher salt
Freshly ground pepper, to taste
1/4 cup fresh basil, sliced in ribbons
Position rack in the center of oven and preheat to 400 degrees.
Place puff-pastry squares on pieces of parchment paper cut to fit your
baking sheets. Using a salad-sized plate as a guide, trim each sheet to
form
an 8-inch round. Transfer the papers with the pastry on top to baking
sheets. Prick pastry all over with the tines of a fork.
Make an egg wash by whisking the egg yolks, vegetable oil and 2
teaspoons
water in a small bowl. Brush egg wash lightly over the pastry. Bake for
10
minutes. Remove from the oven and press slightly to deflate.
Leaving a 1/2-inch border around the edge, arrange the tomato slices in
overlapping circles on the pastry round, covering the surface and
tucking a
slice in the center.
Drizzle each tart with 1/4 teaspoon olive oil and sprinkle each with
1/4
teaspoon sugar. Season with kosher salt and freshly ground pepper.
Bake until the tarts are golden brown, about 20 minutes.
Sprinkle with ribbons of basil and serve immediately. Each tart will
serve 4
as a side dish.
