Ingredients
The following ingredients have 6 Servings
- 1 sheet of frozen puff pastry (or can be substituted for gluten-free pizza dough or pastry crust)
- 3 tablespoons olive oil
- 2 red onions (peeled and sliced)
- 2 cloves of garlic (minced)
- 4 plump ripe tomatoes (thinly sliced)
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- fresh rosemary
- fresh basil
- 2 ounces of fresh cheese such as feta (goat cheese or blue cheese)
- balsamic reduction (optional)
- Salt and pepper
Instruction
- Unroll 1 sheet of thawed frozen puff pastry (or dough or crust). Fold over the edges to make a ½-inch border all around and poke the bottom around with a fork. Chill while you prepare the filling.
- Preheat the oven 400 degrees F. Place a baking sheet or Pizza Stone in the oven to heat up) this makes the bottom of the tart crispy when it cooks).
- Heat 2 tablespoons of olive oil on medium heat in a large frying pan. Add onions and cook about 10 minutes, stirring frequently. Sprinkle with a dash of salt and pepper. Add garlic and cook another 2 minutes. Remove from heat and let it cool.
- Slice the tomatoes. Spread 2 tablespoons of tomato paste evenly over chilled puff pastry, but not over the edges. Sprinkle evenly with dry oregano. Add cooked onions to the top then tomato slices in rows.
- Bake 15-20 minutes until pastry crust is golden brown and the tomatoes are not watery. Drizzle with remaining 1 tablespoon of olive oil and sprinkle cheese on top. Bake about 3-5 more minutes, Remove from oven and garnish with fresh basil and rosemary leaves and optional balsamic reduction.
