roasted tomato tart

There are a few items I always keep on hand, in case of guests coming over: cheese and gourmet crackers, roasted nuts and olives, and frozen puff pastry. Because, seriously, when you have puff pastry on hand? A beautiful tart like this is only a few minutes away.

And the genius thing is that you can make them with anything that's in season! Earlier this summer I was all about the asparagus -- now I'm mixing it up a little with cherry tomatoes, chives, and minced shallots. But anything from zucchini to eggplant to sliced brie and honey? Throw them on some puff pastry, and suddenly you have a meal that's fit for guests.

And what better way to serve it than on my Noritake platters? This one is actually from the Evening Glow Collection, and it mixed in perfectly with my other Colorwave Graphite and Metaal place settings!

If you love them as much as I do, be sure to use the coupon code SUGARLAWS on their website for 10% off any order!

Roasted Tomato Tart

INGREDIENTS

1 sheet frozen puff pastry, defrosted

1 pint cherry tomatoes, sliced in half

1 shallot, minced

2 tbsp chopped chives

1/4 cup olive oil

1/4 tsp garlic powder

1/2 cup freshly grated Parmesan

Fleur de sel

Fresh ground pepper

DIRECTIONS

Defrost the puff pastry and roll it out onto a baking sheet. Brush with olive oil and pierce with a fork. Sprinkle the Parmesan cheese over the puff pastry, leaving approximately a 1/2" border around the edges.

Toss the tomatoes with olive oil, garlic powder, shallots, salt and pepper. Sprinkle the tomatoes over the tart and then sprinkle the chives over the top. Bake for approximately 20 minutes, or until edges are golden brown. Allow to cool for five minutes, slice into pieces, and serve.