Summer can't get here too soon for me. I have been craving the taste and feel of summer all this winter.
So today, I needed to have it. Not even sure what to call this dish, just having Summer Lovin' withdrawal.
This dish is really simple to make, but a little time consuming, but if you do the tomatoes and glaze ahead of time, you can whip it out pretty fast. It is great as an appetizer or even having a slice for lunch with a nice salad, is sure to please.
Roasted Tomato Tart w/ Balsamic Glaze
- 2 vine ripe tomatoes
- olive oil (just enough to coat the tomatoes)
- dry herbs (Add all that you like, this is a very forgiving dish. You can add or omit whatever you like. These are the ones I used for my tart.)
- Crescent dough
- Preheat Oven to 450 degrees.
- Slice tomatoes just over a 1/4" thick. Place in large bowl.
- Add all of your herbs and oil and toss, using your hands. Be sure to coat the tomatoes well.
- Place tomatoes on parchment paper prepared cookie sheet. Single layered (close, but not touching).
- Place in hot oven, cooking for about 30-35 minutes until caramelized and looks dry.
- Remove from oven and allow to cool.
- Reduce heat to 375 degrees.
- On a pizza stone or pan, lay crescent triangles in a circle, points out. Using a rolling pin, flatten the dough, be sure to fill the center.
- Place the cooled tomatoes in a spiral pattern on the dough.
- Lift each point and twist and tuck around tomatoes
- Return to a oven, cooking for 11-13 minutes.
- Allow to cool for a couple of minutes before serving.
NOTE: I make my own. It's not hard, you just have to watch it and stir occasionally. But I would recommend just heading to the grocery store and getting a bottle (I will make a video, because it's a little hard to explain in words).
- Drizzle the sauce all over the top of the tart. Sprinkle with a little dry parsley flakes.
Thanks for visiting!!