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Roasted Tomato & Vegetable Tart

Perfect for lunch, brunch or a light dinner, this deliciously tangy veggie tart is garnished with frisee, pea tendrils and sliced radish, creating an impressive presentation.

Instructions

Roasted Tomato:
1. Preheat oven to 300°F.
2. Season tomatoes with salt, pepper, olive oil and sugar.
3. Slow roast with thyme for 45 minutes.
Puff Pastry:
1. Preheat oven to 400°F.
2. Take circles and place on pan with parchment paper.
3. Refrigerate for 15-20 minutes until cold.
4. Poke holes in pastry with a fork.
5. Brush pastry with egg wash.
6. Bake between two sheet trays with silpats until brown.
Filling:
1. Heat a large sauté pan.
2. Add oil, zucchini and squash.
3. Sauté until tender.
4. Season with salt and pepper.
Garnish:
1. Toss all ingredients together.
Plating/Presentation:
1. Place tomato directly in center of a 8” round plate.
2. Arrange sautéed vegetables on top of tomato.
3. Place puff pastry circle on vegetables.
4. Finish plate with salad.
5. Garnish with olive oil.

Credit:

Recipe courtesy of the Culinary Team USA, Chef Joseph Albertelli

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