Tuesday, February 7, 2012

Fresh Tomato Tart with Basil Sour Cream

This tart is as simple as throwing some everyday ingredients in a pan, popping it in the oven and waiting to eat it. In the summer when tomatoes are at their best, a variety of cherry heirlooms would make this even better.

Cherry tomatoes, basil, sausage and olive oil tossed and baked on a flaky puff crust, served with dollops of basil cream.

Fresh Tomato Tart
10 oz cherry tomatoes, halved, seeds squeezed out
2 tofurkey Italian sausages, small dice
4 tbl extra virgin olive oil, divided
2 tsp dried basil
1 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp black pepper
1/4 tsp salt
1 sheet puff pastry, thawed

Preheat the oven to 400.
In a 9" saute pan, add the tomatoes, sausage, 3 tbl of oil and all of the spices, pepper and salt. Toss to combine.
Gently roll out the puff sheet to fit over the circumference of the pan. Place the puff directly over the tomatoes and bake for 25 minutes until the pastry is golden brown.
Place a large plate over the top of the pastry and flip the tart right side up onto the plate. Drizzle with the remaining 1 tbl of oil and season with a pinch of salt and pepper. Dollop with sour cream.

Basil Sour Cream
1/3 cup vegan sour cream
1 tsp fresh lemon juice
2 tbl chopped fresh basil
salt and pepper to taste

Combine all of the ingredients and season to taste with salt and pepper. Dollop over the tart while still warm.

1 comment:

Note: Only a member of this blog may post a comment.