Roasted Tomato BLT Tarts
Recipe: Karri Perry-Blue Ribbon Favorites
Ingredients:
Puff Pastry
Tomatoes-2-3 medium sliced-or container of small tomatoes sliced
1 cup shredded Monterey Jack cheese
Salt, pepper, garlic powder-to taste
8 slices cooked crisp bacon-crumbled
Arugula
Balsamic drizzle
Egg wash-1 egg mixed with 1 Tbs milk. Use pastry brush
Balsamic drizzle-garnish
Fresh basil-garnish
Roll out thawed puff pastry-following box instructions.
Place dough on a parchment lined baking sheet.
Cut into 9 squares. Using a pizza cutter can be helpful.
Add shredded cheese to each dough square leaving a 1/2 inch edge.
Place a single layer of sliced tomatoes atop of cheese, sprinkle with salt, pepper, and garlic powder.
Egg wash edges of pastry.
Bake at 425 for 17-20 minutes. Until puffed and golden .
Remove from oven, sprinkle with cooked-crumbled crisp bacon, fresh basil, arugula and a balsamic glaze drizzle.
Alternative topping:
Homemade garlic buttermilk dressing:
1 cup buttermilk
1/2 cup sour cream
2 cloves crushed garlic
Pinch red pepper flakes
1 tsp each: dried parsley, dill, chives
Salt/pepper to taste
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