40 minutes
Preparation time
Course Type:
Appetizers, Side Dishes, Vegetarian Dishes, Tomatoes, Pies/Tarts,
Vegetarian Tomato and Basil Tarts
It’s everything you love—fresh tomatoes, rich olive oil and aromatic herbs—in one flaky, buttery bite.
This recipe contains:
Glorys®
Ingredients:
5 oz (dry weight) sun-dried tomatoes in oil
1 can (6 oz) tomato paste
1-2 teaspoons dried herbs such as Herbs de Provence or dried parsley, to taste
1 (13.2 oz) package puff pastry, thawed
1 egg
1 Tablespoon water
30-35 NatureSweet® Glorys® tomatoes
To Serve:
Grated parmesan cheese
Fresh thyme
Freshly ground black pepper
Instructions:
Drain the sun-dried tomatoes from the olive oil, reserving the oil. Combine the sun-dried tomatoes, 1 Tablespoon of the reserved oil, and the tomato paste in a food processor or blender until a paste forms. Add the herbs to taste. Note: Save the rest of the sun-dried tomato oil for other cooking or salad dressings.
Preheat the oven to 400ºF.
Unroll the puff pastry dough onto a parchment-lined sheet pan. Use a 4 or 5-inch round pastry cutter to cut rounds from the dough and remove the excess. Alternatively, cut the dough into squares or rectangles. Note: You can reshape the leftover dough and use it to make sweet puff pastry bites or another tart base
In a small bowl, whisk the egg and water until combined, then brush the egg wash over the tart bases. Prick the center of each round with a fork.
Bake for 10 minutes. Remove from the oven, spread an even layer of the tomato paste over the center of the tart and top with 4-5 tomatoes. Return to the oven, and bake for 10-15 minutes, until the pastry is golden, and the tomatoes are soft.
6. Serve warm, and garnish with grated parmesan, fresh thyme leaves and a pinch of black pepper.
10 min.
Preparation time
Whipped Feta Dip with Cherubs and Baked Olives
10 minutes
Preparation time
Glorified Hatch Splash
40 minutes
Preparation time
Chicken Parmesan Toast
30 min.
Preparation time
English 
Spanish