- Prep time
- 20 minutes PT20M
- Cook time
- 2½ hours PT2½H
- 4 servings
This delicious tart celebrates the summer season with the classic combo of tomatoes, pesto and a balsamic glaze. Enjoy as a savory breakfast or light lunch!
- 5 Roma tomatoes, cored and halved lengthwise
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon thyme, chopped
- 1 piece puff pastry (3x8 inches)
- 4 tablespoons pesto
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons basil, chiffonade
- 2 tablespoons balsamic glaze
Heat oven to 275°F.
Lay tomatoes cut-side up on a rack on a lined baking sheet. Drizzle with olive oil and sprinkle with salt, sugar and thyme. Bake for about 2 hours or until tomatoes have dried to about half of their original size. (If tomatoes begin to darken excessively, reduce oven temperature.) Remove tomatoes from oven and let cool to room temperature, then peel away the skin with a paring knife.
Increase oven temperature to 400°F.
Place the puff pastry in the middle of a lined baking sheet. Spread with pesto, leaving ½-inch around the edge. Shingle the roasted tomatoes, cut-side up, on top of the pesto along the center of the pastry then sprinkle with Parmesan cheese. Bake for 12–15 minutes, or until the pastry has risen and is well browned. Finish with a sprinkle of basil chiffonade and drizzle of balsamic glaze.