Choose mixed-color heirloom tomatoes to make this tomato tart from the Vegan BBQ cookbook look absolutely show-stopping. The freshness of this dish makes it an excellent accompaniment to other grilled food.
What you need:
1 (11-ounce) sheet of readymade puff pastry
1 garlic clove
4 large heirloom tomatoes, sliced
6 small heirloom tomatoes, sliced
1 tablespoon olive oil
¼ cup finely chopped fresh dill
6 nasturtium leaves and flowers
¼ teaspoon salt
¼ teaspoon black pepper
What you do:
- Preheat oven to 400 degrees. Line a baking tray with parchment paper and unroll puff pastry on top. Fold in edges by ¾-inch to create a border. Rub garlic clove over center of pastry, and then discard garlic. Using a fork, pierce pastry a few times.
- On a separate baking tray, place tomatoes and drizzle with olive oil. Place both baking trays in oven for 12 to 15 minutes, or until pastry is golden.
- Remove trays from oven. If center of pastry has risen up in places, push down gently with a fork. Lay tomatoes in an even layer over pastry. Sprinkle with dill, nasturtium leaves and flowers, salt, and pepper. Serve warm or cold.