Another Napa Recipe…I promise it is a good one!

Tomato Tart:


  • 2 sheets of thawed puff pastry
  • 2 T. Dijon mustard
  • 1/2 cup fresh basil  (right out my back door)
  • 1 tsp. dried oregano
  • 1/2 tsp. dried sage
  • 2 closes garlic
  • 1 Jalapeno Pepper (whole no seeds)
  • 1/8 cup olive oil
  • 1/4 tsp salt
  • pepper
  • 10 oz. Monterey Jack Cheese (grated)
  • 10-12 Plum tomatoes

Preheat oven to 400 degrees

Place basil, oregano, sage, garlic, jalapeno pepper, salt and pepper into food processor and combine, then drizzle olive oil into food processor and continue to mix.

Place  parchment paper on jelly roll pan

Roll pastry to fit jelly roll pan and poke with holes

Brush pastry with mustard

Sprinkle with cheese

Layer sliced tomatoes, overlapping

Brush with oil mixture

Bake for 30 minutes

Enjoy…Parchment Paper is important…you will never burn the pastry.  So easy and you could tell your guests that you made the crust…I am sure Martha would make the crust.


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