Puff Pastry Tomato Tarts With White Bean Puree Recipes

PUFF PASTRY TOMATO TARTS WITH WHITE BEAN PUREE

Steps:

• In a food processor, pulse together the beans, basil, and lemon juice until combined. Turn the processor on and slowly pour olive oil in to create a thick puree (think the texture of hummus). Set aside.
• Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
• Roll out the puff pastry on floured surface, attaching the two sheets together by gently pressing the two edges into each other.
• Slice the sheet evenly into six equal rectangles and transfer the rectangles onto the prepared baking sheets. Using a pairing knife, lightly score a border 3/4 inch from the edges of each rectangle.
• Bake for 15 minutes or until browned. Remove from oven and let cool.
• Gently press the centers of each puff pastry rectangle to flatten. Divide the white bean puree evenly between the six tarts and use a knife to spread around the center.
• Top each tart with an even layer of tomato wedges. Sprinkle with salt and pepper and serve right away.

PUFF PASTRY HEIRLOOM TOMATO TART

Steps:

• Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
• Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.

TINY TOMATO TARTS

Steps:

• Preheat the oven to 400 degrees F.
• Line 2 baking sheets with parchment paper.
• On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
• Using a fork, generously prick (dock) the pastry circles to the edges.
• Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
• Bake until puffed and golden, 15 to 20 minutes.