This is the third Tomato Tart recipe this month. It's safe to say that I'm obsessed.
Summer is the best season for tomatoes. They're sweet and soft, just the way they're supposed to be. So I'm taking advantage of sweet and ripe tomatoes to use them in recipes as much as I can.
Last week I bought a tomato plant, hopefully in a few months I'll be able to enjoy home grown tomatoes. That's a good perk from living in Puerto Rico. The weather is hot year round, perfect for growing tomatoes and berries.
These tarts cook in the oven for five minutes. Prep time is under 10 minutes. Which makes this dish a great lunch option. Better than going to the drive-thru.
Fleur de Sel and Olive Oil, take this simple dish to the top.
Prepare it as appetizers for a party. They can be assembled the day before and baked 15 minutes before serving.
this recipe serves one
5 Cherry Tomatoes1 Puff Pastry sheet1 tsp olive Oilfresh OreganoFleur de Sel (or any other coarse salt)Pepper
-Using a three inch, round, cookie cutter, cut three circles from the puff pastry sheet. Place them in a greased baking sheet.
-Cut the cherry tomatoes in half. Place three halves in each puff pastry round. Using the tip of your finger, smear some oil on top.
-Bake at 400 degrees for 5 minutes. Keep an eye on them. They burn fast!-As soon as they come out of the oven, sprinkle salt and pepper on top. Place one oregano leaf on top of each tomato.