Recipes Nugget Markets Signature Recipes
Roasted Tomato Tart
- Prep time
- 20 minutes PT20M
- Cook time
- 2½ hours PT2½H
- Yield
- 4 servings
- Difficulty
This delicious tart celebrates the summer season with the classic combo of tomatoes, pesto, and balsamic glaze. Enjoy as a savory breakfast or light lunch!
Ingredients
- 5 Roma tomatoes, cored and halved lengthwise
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 1 tablespoon chopped thyme
- 1 piece (3x8 inches) puff pastry
- 4 tablespoons pesto
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons basil chiffonade
- 2 tablespoons balsamic glaze
Preparation
Heat oven to 275°F.
Lay tomatoes cut-side up on a rack on a lined baking sheet. Drizzle with olive oil and sprinkle with salt, sugar, and thyme. Bake for about 2 hours, or until tomatoes are about half their original size. (If tomatoes begin to darken excessively, reduce oven temperature.) Remove tomatoes from oven and let cool to room temperature, then peel away the skin with a paring knife.
Increase oven temperature to 400°F.
Place the puff pastry in the middle of a lined baking sheet. Spread with pesto, leaving about ½ inch around the edge bare. Shingle the roasted tomatoes, cut-side up, on top of the pesto along the center of the pastry, then sprinkle with Parmesan.
Bake for 12–15 minutes, or until the pastry has risen and is well-browned. Finish with a sprinkle of basil chiffonade and drizzle of balsamic glaze.