Roasted Tomato Tart w/ Balsamic Glaze

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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

Ingredients:

• 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

Instructions:

1. Preheat Oven to 450 degrees.
2. Slice tomatoes just over a 1/4" thick. Place in large bowl.
3. Add all of your herbs and oil and toss, using your hands. Be sure to coat the tomatoes well.
4. Place tomatoes on parchment paper prepared cookie sheet. Single layered (close, but not touching).
5. Place in hot oven, cooking for about 30-35 minutes until caramelized and looks dry.
6. Remove from oven and allow to cool.
7. Reduce heat to 375 degrees.
8. 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.
9. Place the cooled tomatoes in a spiral pattern on the dough. 
10. Lift each point and twist and tuck around tomatoes
11. Return to a oven, cooking for 11-13 minutes.
12. Allow to cool for a couple of minutes before serving.

Makes about 8 single slice servings.

Sauce:
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.

Yum!!! 

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