Saturday, June 22, 2013

Cherry Tomato Tart

There is an air of spring in the air, always a welcome feeling after a long winter in New England. Cape Cod got its fair share of snow this year and the warming sun brings all back to life!
We celebrated Bob's birthday with my mother, my sister and her kids who came to visit from Paris. The usual group of friends was here too and Catherine and I got to cooking.
She does organize quite a few dinner parties at her apartment in the 16eme arrondissement and we served a few of her specialties! One of my favorite was the Cherry Tomato Tart. Easy, fast, and of course delicious!!!

Cherry Tomato Tart

Serves 8

1 sheet puff pastry (thawed if frozen)

3 Tbsp tomato paste

1 pint red cherry tomatoes
1 pint orange or yellow cherry tomatoes

Fresh Basil
Oilive oil

Preheat the oven to 350F.

Roll out the puff pastry and line a buttered and floured baking dish.

Spread the tomato paste on the puff pastry. Place the cherry tomato halves, cut side up, on the tomato paste. Sprinkle with chopped fresh basil and olive oil.

Bake until pastry is golden and the tomatoes are cooked, about 20 to 25 minutes.

Serve as is on a buffet or with a salad as a first course.

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