- 2 sheets frozen puff pastry, thawed
- 2 egg yolks
- 2 teaspoons corn oil
- 2 teaspoons water
- 4 medium-sized ripe tomatoes, sliced 1/4-inch thick
- 1/2 teaspoon extra-virgin olive oil
- 1/2 teaspoon sugar
- Freshly ground black pepper, to taste
- 1/2 cup Garden Pesto or store-bought pesto
- Roll out the pastry on a lightly floured surface. Cut each sheet into an 8-inch circle, using a salad-size plate as a guide. Remove to an ungreased baking sheet. Prick the pastry all over with a fork.
- Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry. Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.
- Preheat the oven to 400°F. Drizzle the tarts evenly with the olive oil, sugar, and pepper. Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.
- Serve immediately, with a dollop of Garden Pesto .