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Aglio e pomodoro tart
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Every bite of this flaky pastry, covered in juicy tomatoes, sprinkled with cheese and coated with our summery A Sprinkle of Sunshine and Aglio Napoletano blends, is better than the last. Take it from us, this dish is a fantastic option to level up your lunch hour.
Vegetarian
Nut-Free
KANEL KITCHEN FAVORITE
What you'll need
- 1 package frozen puff pastry
- 1.5 lbs heirloom tomatoes, sliced in 1/2 inch slices
- 1 tsp A Sprinkle of Sunshine
- 1 tsp Aglio Napolitano
- 3 cloves of garlic, minced
- 1/2 tsp salt
- 1/2 cup grated Asiago cheese (Or cheddar! Or Oka!)
- 1 egg
Preparation
1. Preheat oven according to puff pastry package directions
2. Salt tomatoes and place on wire rack to remove some of the moisture
3. Roll out puff pastry into circle, then scatter shredded cheese, leaving a border of about 1.5"
4. Sprinkle tomatoes with A Sprinkle of Sunshine, Aglio Napolitano and garlic, assemble slices in neat circles at the centre of the pastry on top of the cheese
5. Fold the edges of the pastry over the sides, brush with beaten egg
6. Bake for about 50-60 minutes until golden and let rest for 15 minutes before slicing
2. Salt tomatoes and place on wire rack to remove some of the moisture
3. Roll out puff pastry into circle, then scatter shredded cheese, leaving a border of about 1.5"
4. Sprinkle tomatoes with A Sprinkle of Sunshine, Aglio Napolitano and garlic, assemble slices in neat circles at the centre of the pastry on top of the cheese
5. Fold the edges of the pastry over the sides, brush with beaten egg
6. Bake for about 50-60 minutes until golden and let rest for 15 minutes before slicing