Rosemary Olive Oil Tomato Tart
This is a riff on a recipe I saw online at Bon Appetit.McEvoy Ranch Rosemary Olive Oilpulls all the flavors together and makes the assembly very easy. This is a perfect appetizer or light lunch with a beautiful green herb salad. Ingredients 1 sheet of puff pastry defrosted (14 oz.) All-purpose flour for dusting 3 Tbsp.McEvoy Ranch Rosemary Olive Oil 1 # tomatoes (approximately 3 medium), sliced ¼” thick 1 lemon, zest Sea salt and Aleppo pepper Fresh Ricotta or Creme Fraiche (optional) Directions- Preheat oven to 400F.
- On a lightly floured surface, roll puff pastry into a rectangle slightly larger than the original size (approximately 15 x 10).
- Place pastry on a parchment-lined baking sheet.
- Prick dough all over with a fork.
- Brush dough with 1 Tbsp. Rosemary Olive Oil.
- Arrange sliced tomatoes on top of the dough.
- Scatter lemon zest on top of tomatoes.
- Sprinkle salt and Aleppo pepper on top of tomatoes.
- Drizzle 1 Tbsp. Rosemary Olive Oil on top of tomatoes.
- Bake 30 to 35 minutes - rotating halfway through baking.
- Remove tart from oven and drizzle with 1 Tbsp. Rosemary Olive Oil.
- Cool slightly and serve with fresh whole milk ricotta or creme fraiche on the side.
