Tomatoes are the essence of summer and having the privilege of finding them easily on the benches of our markets or on our lawn, we can use them in a multitude of recipes.
For this recipe we need tomatoes that are at the peak of their maturity. Red, juicy, all together, small, medium, large, pizza-style in a puff pastry, sprinkled with the unique balsamic flavor, sprinkled with salt and a few fresh basil leaves. They come in the oven to brown for a while, so that they become crisp and crumbly at the same time.
You will like this tart, eaten as an appetizer but as your main dish too, with a green salad and cold beer.
Yours!
For this recipe we need tomatoes that are at the peak of their maturity. Red, juicy, all together, small, medium, large, pizza-style in a puff pastry, sprinkled with the unique balsamic flavor, sprinkled with salt and a few fresh basil leaves. They come in the oven to brown for a while, so that they become crisp and crumbly at the same time.
You will like this tart, eaten as an appetizer but as your main dish too, with a green salad and cold beer.
Yours!
| work: 10′ | time: 50′ | very easy: |
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Ingredients (12 pieces)
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Defrost and open the sheet with puff pastry on non-stick paper on the workbench. Using the edge of the knife, gently draw an outline about 3cm around the edges of the dough. With a fork, punch the sheet, inside the contour that we have drawn, to prevent it from inflating too much during baking. If we have time, put the sheet in the fridge until we cut the tomatoes into slices. The small ones are cut in two. |
Sprinkle the grain with the grated cheese, then place the jambon cut into pieces. |
Above the cheese, spread the cut tomato rings in a row without any gaps. Rub with a few drops of olive oil and balsamic vinegar, finally sprinkle with salt balls and freshly ground pepper. |
Above the tomatoes, if you want, put a few basil leaves. |
Bake in a preheated air oven at 190℃ (374℉, Gas Mark:5) for 35'-40'. Remove the tart from the oven, sprinkle it with some raw olive oil and add a few more basil leaves. Cut into portions and serve. |
Author:Zambia G. Sifaki
