Heirloom Tomato Tart

Heirloom Tomato Tart



1 puff pastry sheet
2 Heirloom Tomatoes sliced ¼ in thick
¼ cup basil pesto (can be store bought)
Balsamic reduction
Parmesan cheese (whole)
Fresh basil (chiffinade cut)

Instructions:
Heat oven to 425 degrees. On a clean surface lay out puff pastry and smooth out with a rolling pin and cut into 6 rectangle pieces. Line a baking sheet with parchment paper, place puff pastry on baking sheet and place 1 Tsp of pesto on each pastry and smooth to each corner. Place 2 slices of tomato on top of pesto and bake for 15 to 20 minutes until pastry is crisp and lightly browned. Remove from oven and plate by placing a ½ Tsp of pesto on each tomato and shave a little parmesan cheese on top and a little fresh basil. Drizzle with balsamic reduction and a good olive oil and a little fresh cracked pepper.