Bite Of Minnesota: Roasted Tomato Tart

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Crystal Grobe Crystal Grobe
Crystal Grobe is a local food writer who truly enjoys creating new...
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Do you remember those roasted tomatoes I made a couple weeks ago? Yep, I’m talking about the roasted tomatoes that were infused in olive oil and fresh rosemary and thyme.

roasted tomatoes crystal grobe Bite Of Minnesota: Roasted Tomato Tart

(credit: Cafe Cyan)

Even after generously topping baguette slices with these little bites of flavor, I still had a decent amount leftover and decided to make another appetizer (or meal, if you’re like me) using puff pastry. I picked up some frozen squares of puff pastry from Holy Land Deli and placed on the counter for defrosting.

Once pliable, I preheated the oven to 400 degrees, dotted each square with chevre from Singing Hills Dairy and piled on the tomatoes and infused oil. After a 15 minute bake in the oven, I had a beautifully golden and flaky treat waiting for me. Although I devoured one right away, the rest were stored in the refrigerator for a dinner party appetizer.

roasted tomato tart crystal grobe Bite Of Minnesota: Roasted Tomato Tart

(credit: Cafe Cyan)

Such a simple dish, yet so full of fresh summer flavors. I love that I can just walk outside and pick fresh herbs and tomatoes from my container garden to make fun things like this. The end of summer supply seems endless; looks like I need to whip up a few more tomato and herb dishes!

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