Tomato and Parmesan Tart

Name: Tomato and Parmesan Tart
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 tarts
Ingredients: 1 sheet pre-made puff pastry dough; 1 tablespoon pesto; 2 tomatoes, sliced; Salt and freshly ground black pepper; Grated Parmesan; Balsamic Reduction, recipe follows; Balsamic Reduction; 4 cups balsamic vinegar; 1 cup granulated sugar

Recipe courtesy of Scott Peabody

Watch how to make this recipe.

Tomato and Parmesan Tart

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Level: Intermediate
Yield: 6 tarts

Total: 35 min
Prep: 10 min
Cook: 25 min

Level: Intermediate
Yield: 6 tarts

Total: 35 min
Prep: 10 min
Cook: 25 min

Ingredients

1 sheet pre-made puff pastry dough

1 tablespoon pesto

2 tomatoes, sliced

Salt and freshly ground black pepper

Grated Parmesan

Balsamic Reduction, recipe follows

Balsamic Reduction

4 cups balsamic vinegar

1 cup granulated sugar

Directions

Preheat the oven to 450 degrees F.
Arrange the puff pastry dough on a baking sheet and bake until golden brown, about 15 minutes.
Remove the pastry from the oven and spread it with pesto. Next cover the pastry with overlapping slices of tomatoes. Season with salt and pepper, to taste. Cover the tomatoes with the grated Parmesan and return it to the oven. Bake until the cheese has melted, about 5 to 10 minutes. Remove the tart from the oven and cut it into 6 equal pieces. Arrange the tarts on serving plates and drizzle with balsamic reduction.
To make Balsamic Reduction: Combine the balsamic vinegar and sugar in a small sauce pot and bring to a boil over medium heat. Cook until the liquid is reduced by half and has a syrupy consistency, about 30 to 45 minutes. Remove from heat and allow reduction to cool before using.
Yield: about 2 cups

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Scott Peabody, Flute