Saturday, July 4, 2009
FRESH TOMATO BASIL TART
1 Sheet of frozen puff pastry (thawed)
1 egg beaten with 2 T water (egg wash)
1 very large ripe fresh tomato
1 medium Vildalia onion
1 T butter
10 fresh leaves of basil chopped
1/4 C freshly grated Parmesan cheese
1/2 t sugar
Flour for rolling
Pre -heat oven to 400 degrees
Defrost a sheet of puff pastry ( about 20 minutes)
Roll the sheet on a floured surface, making it lengthwise longer to fit on a lined cookie sheet.
Place on a parchment paper lined cookie sheet , dust off flour.
Baste with egg wash, roll up edges folding over and wash new edge with egg wash.
Now thinly slice the onion and place in a non stick skillet with the butter and cook the onions until Carmel colored, do not burn.
Slice the tomato and then cut each slice in half. Place the slices neatly on the prepared pastry sheet and sprinkle the sugar over the slices.
Sprinkle the fresh basil over entire tart, then spread the onions evenly over the tomatoes.
Top with the Parmesan cheese.
Bake for 30 minutes.
Pour a nice glass of red wine and enjoy!