Vampire Killer Tomato Tart
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
Modern American
Servings
4-6
Prep Time
10 minutes
Cook Time
30 minutes
Puff pastry-palooza over here with sharp cheddar, juicy tomato, and that unmistakable hit of creamy garlic-parm spread. And did we mention the punchy-peppery kick from thai basil as well? Worth making for every party and every meal.
Chef Christian Gill
Ingredients
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1 tbsp Spiceology's Vampire Killer
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3 Fresh Hot House Grown Tomatoes (thinly sliced)
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1 Puff Pastry Sheet (thawed)
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2 tbsp Duke's Mayo
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2 cups Smoked Cheddar Cheese (shredded)
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2 tbsp EVOO
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10 Thai Basil Leaves
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Arrange the tomatoes on a cutting board and sprinkle with salt and Vampire Killer. Let sit 15 minutes to draw out excess moisture.
Lay the thawed puff pastry on the prepared baking sheet and prick all over with a fork. Mayo over the dough, leaving a 1/4-inch border.
Top with cheddar cheese. Layer on the tomatoes, then dust with more Vamp Killer. Transfer to the oven and bake for 25-30 minutes or until the pastry is golden and the cheese melted.
Remove from oven and let cool for 10 minutes. Serve.
Recipe Video
Recipe Note
Simple. Delish. Worth the short wait. Also puff pastry dough is super easy to work with. Don't be afraid of baking. Be afraid of running out of Tomato Tarts.
