Heirloom Tomato Tart

Heirloom Tomato Tart: makes 1 9×9-inch tart

adapted slightly from The Guardian

For the Sundried Tomato Pesto Sauce:

(This will actually 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.)

1-8 ounce jar sundried tomatoes, some of the oil reserved

2 cloves garlic, peeled

1 small red chili, seeds remove and coarsely chopped

big pinch of granulated sugar

1 scant teaspoon salt

3 to 4 tablespoons olive oil from the sundried tomato jar

For the Tart:

1 9×9-inch sheet all-butter puff pastry, thawed but still cold

small handful fresh basil leaves

4 ounces goat cheese

3 small heirloom tomatoes, sliced about 1/4-inch thick and drained on paper towels

handful of cherry tomatoes, sliced in half and seeds removed

1 tablespoon fresh thyme leaves

olive oil

Directions: 

• To make the Sundried Tomato Pesto Sauce, 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.
• Place a rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.
• Unfold a chilled sheet of puff pastry.  Roll lightly with a rolling pin just to flatten completely.  Place on the prepared baking sheet and spread about half of the pesto sauce over the puff pastry, leaving about a 1/2-inch border around the edges.  Coarsely tear basil leaves over the sauce.  Crumble goat cheese over the sauce.  Arrange heirloom tomatoes in a single layer over the goat cheese and press down slightly.  Try to cover as much of the sauce as possible as it can burn in the oven if exposed.  Add a few cherry tomato halves.  Sprinkle generously with fresh thyme and drizzle with olive oil.
• Bake for 15 to 18 minutes until puffed and golden brown.  Remove from the oven and allow to rest for at lease 10 minutes before serving.  

Recipe found at: http://joythebaker.com/2013/08/heirloom-tomato-tart/