Tomato Tart

This is a sweet yet delicious treat for your end of summer tomatoes!

2 lbs tomatoes (mixed sizes and colors)

2 tsp Herb & Garlic Dipper

3 TBS Sun Dried Tomato EVOO or Caramelized Garlic EVOO

Pinch of Roasted Garlic Sea Salt

3 Shallots, thinly sliced

2 cloves garlic, finely chopped

2 TBS Sweet Basil Barrel Age Balsamic or Dark Barrel Age Balsamic, Divided, plus more for drizzle

Puff pastry

3 TBS Brushetta Herb Blend

1/4 Cup toasted pine nuts

fresh basil leaves

1. Preheat the oven to 400 degrees

2. In a pot add the shallots, 1 TBS Sun-dried Tomato EVOO, salt and herb & garlic dipper, sauté until soft and add in 1 TBS of Sweet Basil Balsamic and fresh garlic, cook 2 more min.

3. Add in tomatoes and poke with a fork, adding in more oil if needed, cook until soft but still holding their shape. Remove from heat & toss in fresh basil & toasted pine nuts.

4. Unroll the pastry onto a large, lined baking sheet. Lightly score a border about 1/4 inch from the edge of the pastry and score crosses the middle of the pastry, then bake for 20 mins until puffed and golden.

5. Mix 3 TBS of Brushetta in a small bowl with 6 TBS of hot water, let sit for a couple of minutes and add 1 TBS of olive oil. Spread over the middle of the pastry, pressing down the pastry where it’s puffed up, top with the shallots and tomatoes. Bake for 15 min more and let rest for 5 min. Serve with a drizzle of Sweet Basil Balsamic