Maple Tomato Tart



4-6 tomatoes (red, green, yellow), thinly sliced

1/2 tsp salt


1 package frozen puff pastry sheets, thawed

4oz chevre, crumbled

4 oz hazelnuts, chopped

1/4 cup finely chopped tarragon and/or basil

1 Tbsp olive oil

Maple syrup to drizzle (can also use maple cream, maple flakes or maple cube)


1. Preheat oven to 400 degrees. Place thinly sliced tomatoes in a single layer on paper towel; sprinkle with 1/2 tsp salt. Let stand 30 minutes. Pat dry with paper towel.

2. Meanwhile, roll 1 pastry sheet into a 14 inch square on a lightly floured surface; place on ungreased baking sheet.

3. Bake pastry at 400 degrees for 14 minutes or until browned.

4. Arrange sliced tomatoes on pastry, overlapping them like roof shingles and leaving 1/2 inch border.

5. Sprinkle with salt and pepper and herbs and drizzle with olive oil.

6. Bake at 400 degrees for 14 minutes. Half-way through cooking top with chevre and hazelnuts.

7. Garnish with a drizzle of maple syrup.



Dori Ross