Ingredients:
- 1 cup fresh basil leaves
- 1 clove
- 1 fresh garlic
- 2 tablespoons mayonnaise
- 2-3 large red beefsteak tomatoes
- freshly ground red pepper
- ¼ cup pine nuts
- 1/3 cup extra-virgin olive oil
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Place one sheet of the puff pastry on the parchment paper Open and pin to slightly flatten the sheet into a large square. Open the second sheet. With a knife, cut 4 ½-inch wide) long strips. Place these strips the perimeter of the first puff pastry sheet, pulling them as necessary. This will puffed frame as the tart bakes and will keep the filling from leaking. With a fork, the bottom of the pastry all over to allow steam to escape as the tart shell back to the empty shell for 15 minutes.
Meanwhile, place the basil, garlic, and pine nuts into the bowl of a food fitted with a metal blade. Pulse until pureed. With the machine running, slowly cl111 le in the olive oil and add the mayonnaise. Pulse to combine.
Remove the pastry shell from the oven. With an offset spatula, spread them evenly over the inside of the pasty shell.
With a sharp serrated knife, slice the tomatoes into very thin slices. Arrange the tomato slices in an overlapping column at one end of the tart shell. Next to it all, the yellow tomatoes in an overlapping column Continue in this fashion, alternate the red and yellow tomato slices until the tart is covered.
Sprinkle with salt and pepper.
Return to the hot oven and bake, uncovered, for an additional 15 minutes, or until pastry is puffed and golden .
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Recipe by Susie Fishbein