Recipes at Penzeys Spices Tomato Tart

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This is a simple recipe given a special twist with the pastry case. If you don’t have puff pastry, just layer an ordinary pie crust with the mustard and tomatoes.

1.1 lb. of ready made puff pastry—2 sheets (this will make one large
tart and 4 small or any combination)
4 red ripe tomatoes, thinly sliced
2 TB. Dijon mustard
3-4 tsp. SHALLOT SALT
3-4 TB. olive oil
1 egg white
1 tsp. dried BASIL, or 1 TB. fresh basil, ribbon-cut

Preheat oven to 400°. Roll out pastry to the desired square shape, either a 14-inch square or cut into 6 to make smaller tarts. To form the border, score a square, ½ inch from the edge, which will keep the tomatoes in place during baking. Cut and twist the edges as desired for a little flair. Brush the edge and twisted ends with egg white to seal the pastry. Spread the pastry (not the edges) with Dijon mustard, cover with sliced tomatoes, brush with olive oil, sprinkle with SHALLOT SALT and basil and bake for roughly 11 minutes for small tarts, 20 minutes for a large tart, until puffy and golden.
Prep. time: 20 minutes
Cooking time: 11-20 minutes
Serves: 6

Description	Price	Qty
Shallot Salt 3.3 oz. 1/2 cup jar	$7.15
Basil California .5 oz. 1/2 cup jar	$3.25