Tomato Tart

This is beyond easy and you will look like a rock star.  All you need is a tart tin.  I actually made two.  One circular and one triangular. 

One box of frozen puff pastry

2 pints of cherry tomatoes

Basil – cut into thin slices

Olive oil and kosher salt

Preheat the oven to 350.

Let the puff pastry defrost.  Unfold it and then lay it over a floured surface.  Roll it out to be about twice the size.  I was able to use one box to make two tarts.  Lay the pastry over the tart tin and crimp into the tart. 

In a separate bowl put the cherry tomatoes and mix with olive oil and kosher salt.  Pour these into the tart.  Place the tart tin over a cookie sheet and put in the oven.  Bake for about 30 minutes or until the pastry is browned.

Sprinkle the basil over the top. 

Serve warm or at a room temperature.

Note:  I put shaved Gruyere underneath the tomatoes.  It is fine if you serve the tart warm but once it gets to room temperature it becomes a little mushy.