Thanks again to our CSA member Madi for this recipe!
Tomato Peach Tart
Ingredients:
-1 sheet of frozen puff pastry, thawed to room temperature
-3 medium-sized tomatoes
-1-2 peaches (depending on size)
-½ a red onion
-3 tbs sour cream
-1 tbs pesto
- a few basil leaves to top
-ricotta or goat cheese to top
Recipe:
1. Preheat oven to 400.
2. While the oven preheats, slice your tomatoes about ¼ inch thick, and lay out on paper towels. Sprinkle salt and pepper on each side, and cover with another layer of paper towels. Let them sit for at least 10 minutes!
3. Thinly slice peaches and red onions.
4. Roll your thawed sheet of puff pastry out onto a sheet of parchment paper (bringing it out to about 9’’x11’’), trim any excess dough, and prick all over with a fork, leaving just about a half-inch border all around unpricked.
5. Transfer parchment paper to a baking sheet, and bake your pastry for 10 minutes.
6. Remove from oven, and let pastry cool for another 10-15 minutes.
7. Once mostly cool, spread a layer of sour cream and pesto around the center of the pastry with a brush, working within the border.
7. Top the pastry with layers of tomatoes, peaches, and onions — there can be lots of overlap!
8. Return to oven, and bake for 25-30 minutes, rotating sheet tray halfway through.
9. Once the pastry is golden brown, remove, let cool slightly, and top with goodies!I topped mine with goat cheese, pesto drizzle, basil leaves, balsamic drizzle, and flaky salt.
