Tomato Tart

This is a fancy tart.

This is a fancy tart in the way that it looks fancy and has fancy ingredients – like chardonnay and fresh basil and colorful tomatoes – but is actually really easy. And equally delicious.

This tart is what you pull out when you’re entertaining after a long day of class or work and you want to have the girls over and pair a pretty, fresh, summery meal with some mojitos.

It’s really just a healthy segue to dessert. But isn’t that what life is? Just eating something healthy so you can eat dessert afterwards?

I felt really fancy when I made this. I also took a really fantastic Instagram photo of it. Beauuuutiful. So, feelin’ fancy? Make a tomato tart.

Tomato Tart
Adapted slightly from Velveeta Ain’t Food

1 sheet frozen puff pastry
1 tbsp basil olive oil
1 onion, thinly sliced
1/4 tsp black pepper
3 tbsp chardonnay
1 tsp dried thyme
1/4 c grated parmesan cheese
2 tomatoes, sliced
Fresh basil, julienned

1. Thaw puff pastry according to directions, then open it so it is in a square shape. Take a knife and score the perimeter of the pastry, about 1/2 inch from the edge. Be sure not to cut all the way through. This just allows a border for toppings.
2. Prick the pastry a few times with a fork in the middle of the pastry. Put it on parchment paper on a baking sheet, and put in the refrigerator until ready to use.
3. Preheat oven to 425°F.
4. Sautee onions in olive oil over medium heat for 5 minutes, then turn heat down slightly and add garlic. Sautee for 5 minutes. Turn heat to low, add chardonnay, pepper and thyme. Sautee for 5 more minutes.
5. Remove pastry from refrigerator. Sprinkle cheese within border. Add onions and tomatoes. Sprinkle with more parmesan cheese.
6. Bake for approximately 15 minutes, or until edges are brown.
7. Sprinkle with fresh basil.

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