Rainbow Cherry Tomato Tart

• 份量: 6 servings
• 總時間: 1 hour 20 minutes

食材

2 pints rainbow cherry tomatoes, halved

1 teaspoon kosher salt

1/2 teaspoon sugar

1 sheet puff pastry, thawed

Nonstick cooking spray, for greasing the pan

3 tablespoons Dijon mustard

1 cup shredded Gruyere

Olive oil, for drizzling

Freshly cracked black pepper

1 tablespoon herbes de Provence

1 tablespoon fresh thyme

Store-bought pesto, for drizzling

步驟

Preheat the oven to 425 degrees F.

Toss the halved cherry tomatoes with the salt and sugar. Place in a strainer to extract as much moisture out of the tomatoes as possible, tossing frequently, for about 30 minutes. Turn out on a paper towel-lined sheet pan and lightly dab any excess moisture.

Lightly roll out the puff pastry to the size of the sheet pan, then transfer to a greased sheet of parchment on the sheet pan. Dock or prick the center portion with a fork, leaving a 1-inch border for the crust.

Using a pastry brush, spread the Dijon in the center portion of the pastry, leaving the rim untouched. Sprinkle with the Gruyere, avoiding the rim of the pastry.

Let’s get creative. Arrange the halved tomatoes cut-side down, tightly packed, in whatever pattern you’re feeling. Drizzle with olive oil and top with some cracked black pepper, the herbes de Provence and the fresh thyme.

Bake until the border of the tart becomes deep golden brown and the tomatoes start to slightly caramelize, 25 to 30 minutes.

Once cooled, drizzle with the pesto and serve.

營養

• 卡路里: 161
• 總脂肪: 12g
• 飽和脂肪: 4g
• 膽固醇: 20mg
• 鈉: 354mg
• 總碳水化合物: 8g
• 膳食纖維: 2g
• 總糖: 4g
• 蛋白質: 7g