Easy Rustic Roasted Tomato Tart

Serves 3-4 Main Courses Easy Rustic Roasted Tomato Tart
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Ingredients

10-inch sheet of frozen puff pastry [store-bought]

¼  Cup of flour [dusting the surface]

1 cup of grated mozzarella or 6 slices of the cheese

¼ cup of freshly grated parmesan or asiago cheese

2 Large beefsteak tomatoes or extra large tomatoes

1 Large Spanish or white onion [sliced in thick rounds]

1 Tablespoon of olive oil

1 Tablespoon of balsamic vinegar

3 Whole garlic cloves [thinly sliced]

½ Teaspoon of dried oregano

½ Teaspoon of dried basil

1 Egg [whisked]

Salt [to liking]

2 Tablespoons of chives [finely chopped]

 

Balsamic Reduction

2 Cups of balsamic vinegar

¼ Teaspoon of honey

Pinch of salt

 

Preparation

Balsamic Glaze Preparation

In a small saucepan bring vinegar to a boil; reduce to a simmer, and cook until thickened this takes about 15-20 minutes. Remove from heat and stir in honey and salt. Let cool completely before serving, the more you leave it to cool the thicker it gets. Set aside for later use.

Preparation

Preheat your oven to 400 degrees F. Line a large cookie or baking sheet with parchment paper and set aside for later use. Sprinkle a little bit of your working surface with the flour this helps prevent the pastry from sticking; roll out the puff pastry at least ½ inch wider on all sides. Transfer the rolled out pastry onto the prepared baking sheet and use a fork to prick the pastry all over. Sprinkle the mozzarella or line up the slices of the cheese on top of the pricked pastry, making sure to leave the untouched borders without the cheese and set aside for the balsamic reduction preparation and the preparing of the sautéed onions. In a medium sauce pan pour in your olive oil and heat the pan at a medium-low heat, once the pan gets hot add in your sliced onion and sauté for 2-3 minutes, pour in your tablespoon of balsamic vinegar onto the sautéed onions are stir until the onions get slightly caramelized, this takes about 3-4 minutes. Sprinkle a bit of salt onto the onions and stir. Place the caramelized onions on top of the cheese filled pastry making sure to evenly distribute amongst the whole tart. Sprinkle the parmesan, thinly sliced garlic, dried oregano and dried basil on top of the tart and lastly drizzle the top with the balsamic glaze [drizzle as much of the glaze as you’d like]. Place the tart into the oven and bake for 20-25 minutes or until the top looks golden brown and crisp. Once baked place the tart onto a cooling rack for 5 minutes to cool. Serve and enjoy!

Tip – You can refrigerate the leftover balsamic glaze in an air-tight container or mason jar. Leave in the fridge for about one week.

 

 

 

 

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Easy Rustic Roasted Tomato Tart

Serves 3-4 Main Courses
Ingredients

10-inch sheet of frozen puff pastry [store-bought]

¼  Cup of flour [dusting the surface]

1 cup of grated mozzarella or 6 slices of the cheese

¼ cup of freshly grated parmesan or asiago cheese

2 Large beefsteak tomatoes or extra large tomatoes

1 Large Spanish or white onion [sliced in thick rounds]

1 Tablespoon of olive oil

1 Tablespoon of balsamic vinegar

3 Whole garlic cloves [thinly sliced]

½ Teaspoon of dried oregano

½ Teaspoon of dried basil

1 Egg [whisked]

Salt [to liking]

2 Tablespoons of chives [finely chopped]

 

Balsamic Reduction

2 Cups of balsamic vinegar

¼ Teaspoon of honey

Pinch of salt

 

Preparation

Balsamic Glaze Preparation

In a small saucepan bring vinegar to a boil; reduce to a simmer, and cook until thickened this takes about 15-20 minutes. Remove from heat and stir in honey and salt. Let cool completely before serving, the more you leave it to cool the thicker it gets. Set aside for later use.

Preparation

Preheat your oven to 400 degrees F. Line a large cookie or baking sheet with parchment paper and set aside for later use. Sprinkle a little bit of your working surface with the flour this helps prevent the pastry from sticking; roll out the puff pastry at least ½ inch wider on all sides. Transfer the rolled out pastry onto the prepared baking sheet and use a fork to prick the pastry all over. Sprinkle the mozzarella or line up the slices of the cheese on top of the pricked pastry, making sure to leave the untouched borders without the cheese and set aside for the balsamic reduction preparation and the preparing of the sautéed onions. In a medium sauce pan pour in your olive oil and heat the pan at a medium-low heat, once the pan gets hot add in your sliced onion and sauté for 2-3 minutes, pour in your tablespoon of balsamic vinegar onto the sautéed onions are stir until the onions get slightly caramelized, this takes about 3-4 minutes. Sprinkle a bit of salt onto the onions and stir. Place the caramelized onions on top of the cheese filled pastry making sure to evenly distribute amongst the whole tart. Sprinkle the parmesan, thinly sliced garlic, dried oregano and dried basil on top of the tart and lastly drizzle the top with the balsamic glaze [drizzle as much of the glaze as you’d like]. Place the tart into the oven and bake for 20-25 minutes or until the top looks golden brown and crisp. Once baked place the tart onto a cooling rack for 5 minutes to cool. Serve and enjoy!

Tip – You can refrigerate the leftover balsamic glaze in an air-tight container or mason jar. Leave in the fridge for about one week.