Servings: 6 tarts
16 oz small heirloom tomatoes
1 1/2 puff pastry sheets
2 teaspoons Parmesan cheese, grated
2 scallions, sliced thin
1 tablespoon red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and Pepper (to season the dressing)
3 oz mixed greens
Fresh basil leaves (chiffonade)
1. Preheat oven to 325˚
2. Slice tomatoes in half lengthwise using a serrated knife. On a baking sheet with a resting rack, spread out the tomatoes and drizzle with olive oil, salt, and a little sugar. Bake in the oven for 1 hour. Remove.
3. Adjust oven to 375˚
4. Cut the puff pastry sheets into 6 equal sized squares. Place the pastries on a Silpat-lined baking sheet. Top each square with roasted tomatoes and add a few scallions and a sprinkle of cheese to each. Bake for 25 minutes.
5. While the pastries are baking, make the salad dressing: combine red wine vinegar, garlic, and mustard. Slowly whisk in the olive oil to create an emulsion, then taste and season with salt and pepper.
6. Toss the mixed greens in the salad dressing. Place on top of the hot tomato tart, along with fresh basil, once removed from the oven. Serve warm.