HEIRLOOM TOMATO TART
Makes one 9x9-inch tart
For the Sundried Tomato Pesto :
This will make enough sauce for two tarts . Either double the tart ingredients below , or reserve the extra sauce for topping on toast , eggs , or pasta . It ’ s delicious !
8 ounces sundried tomatoes ( some of the oil reserved )
2 cloves garlic ( peeled )
1 small red chili ( seeds removed and coarsely chopped )
1 pinch granulated sugar 1 scant teaspoon salt
4 tablespoons olive oil ( from the sundried tomato jar )
For the Tart :
1 all-butter puff pastry ( 9x9-inch sheet , thawed but still cold )
1 handful fresh basil leaves 4 ounces goat cheese
3 small heirloom tomatoes ( sliced about ¼-inch thick and drained on paper towels )
1 handful cherry tomatoes ( sliced in half and seeds removed )
1 tablespoon fresh thyme leaves Olive oil
To make the Sundried Tomato Pesto :
Combine sundried tomatoes , garlic cloves , chopped chili , sugar , salt , and oil in the bowl of a food processor . Blend until combined but still slightly coarse . The mixture does not need to be completely smooth . Taste and season as needed .
To make the Tart :
Place a rack in the upper third of the oven and preheat oven to 400 degrees . Line a baking sheet with parchment paper and set aside .
Unfold chilled sheet of puff pastry . Roll lightly with a rolling pin just to flatten completely . Place on lined baking sheet . Fold edges of pastry in about a half inch . Spread Sundried Tomato Pesto on pastry . Arrange tomatoes and cherry tomatoes evenly on top of the pesto . Dollop goat cheese evenly around tart . Sprinkle with basil and salt and pepper . Place in oven and bake for 30 minutes .