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Tomato Tartlets




Source of Recipe


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Tomato Tartlets

3 tbsp. plus 1/3 c. Olive oil
1/2 c. chopped onion
4 garlic cloves, minced
3 1/2 c. chopped seeded peeled plum tomatoes (about 2 1/4 lbs.)
3 fresh sage leaves
1 fresh rosemary sprig
1, 17 1/4 ounce package frozen puff pastry (2 sheets), thawed
6 plum tomatoes, sliced into 1/8 inch thick rounds
2 tbsp. minced fresh basil

Heat the 3 tbsp. oil in heavy medium skillet over medium heat.
Add chopped onion and 2 of the minced garlic cloves and sauté
until translucent, about 5 minutes.
Add chopped tomatoes, sage leaves and rosemary sprig to skillet.
Simmer tomato mixture until reduced to 1 1/2 c. thick purée,
about 30 minutes. Set aside.
Preheat oven to 425 degrees F.
Roll out 1 puff pastry sheet to thickness of 1/8 inch.
Using 7 inch diameter plate as guide, cut out 3 pastry dough rounds.
Repeat with remaining puff pastry sheet, forming a total of 6 rounds.
Place 3 rounds on each of 2 large baking sheets.
Spread generous 2 tablespoons tomato puree over each puff pastry
round, leaving 1/2 inch border around edge.
Arrange tomato rounds over puree on pastry.
Sprinkle tomatoes with salt and pepper.
Bake until tart crusts are golden, about 15 minutes.
Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in
bowl.
Gradually whisk in remaining 1/3 c. oil.
Drizzle 1 tbsp. basil-oil mixture over each tartlet and serve.
Makes 6 servings.