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Magical Puff Pastry Tomato Tart<\/p>\nMagical Puff Pastry Tomato Tart<\/p>\n
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1 Package puff pastry<\/p>\n
4 T. Cr\u00e8me fraiche<\/p>\n
2 tsp. Herbes de Provence<\/p>\n
6-8 slices of ripe tomatoes, salted and dried on paper towels<\/p>\n
1 small red onion<\/p>\n
1\/2 cup feta cheese mashed, mixed well with 1\/2 cup ricotta cheese<\/p>\n
6 T. high-quality pesto sauce mixed with 4 tbsp olive oil<\/p>\n
6 fresh basil leaves<\/p>\n
1 tsp Aleppo peppers<\/p>\n
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Thaw the puff pastry.\u00a0 Preheat oven to 400\u00b0.\u00a0 When thawed, if the pastry is a circle you can cut two sides off to place and tamp down on the remaining round ends to form a rectangle. Slice the tomatoes about 1\/4 to 1\/2 inch thick.\u00a0 Sprinkle with sea salt and let them rest for 10-15 minutes between two sheets of paper towels to drain some of the liquid from the tomatoes. Spread the cr\u00e8me fraiche over the surface of the puff pastry. Then place the tomatoes in a nice pattern over the cr\u00e8me fraiche and sprinkle the herbs overall.\u00a0 \u00a0Slice the red onion as thinly as you can and place a thin scattered layer over the tomatoes, not too much.\u00a0 Bake for 20-25 minutes in the oven, checking the evenness of the baking halfway through.\u00a0 As soon as your crust is browned evenly remove it from the oven.\u00a0 Immediately dot tablespoons of the cheese mixture over the surface of the tart.\u00a0 Drizzle the pesto and oil sauce over the tart and sprinkle with 1 tsp Aleppo peppers, if you like a little heat. Finely slice a basil leaf or two and use the others for garnish. This tart is fabulous with a chilled glass of any of this week’s ros\u00e9s-all dry, crisp and flavorful!!<\/p>\n","protected":false},"excerpt":{"rendered":"
Magical Puff Pastry Tomato Tart 1 Package puff pastry 4 T. Cr\u00e8me fraiche 2 tsp. Herbes de Provence 6-8 slices of ripe tomatoes, salted and dried on paper towels 1 small red onion 1\/2 cup feta cheese mashed, mixed well with 1\/2 cup ricotta cheese 6 T. high-quality pesto sauce mixed with 4 tbsp olive oil 6 fresh basil leaves 1 tsp Aleppo peppers Thaw the puff pastry.\u00a0 Preheat oven to 400\u00b0.\u00a0 When thawed, if the pastry is…<\/p>\n