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Summertime Cherry Tomato and Balsamic Glaze Tart
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Photography by Olivia Hayo
Ingredients
- 1 sheet puff pastry, thawed
- 1 pound cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 3 sprigs oregano, thyme, or rosemary (leaves only)
- ½ teaspoon sea salt
- 1 tablespoon, plus more for serving extra-virgin olive oil
- 1 cup balsamic vinegar
Instructions
- Preheat the oven to 400° and line a large rimmed baking sheet with parchment paper. Unroll the puff pastry onto the prepared baking sheet.
- In a medium bowl combine cherry tomatoes, garlic, onion, herbs, salt, and olive oil. Toss gently to combine and then arrange on the puff pastry leaving ½ inch border on the edges.
- Bake until the cherry tomatoes are softened and the pastry is puffed and golden, about 20 to 25 minutes or according to package instruction.
- Make balsamic glaze by bringing 1 cup of balsamic vinegar to a boil and then reducing to a simmer for about 15 minutes or until the liquid coats the back of a spoon.
- Remove from oven and finish with an extra drizzle of olive oil and a drizzle of balsamic glaze. Serve warm or at room temperature.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a master’s in food culture, communications, and high-quality products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes, you can still find her in the kitchen or at the farmers’ market. Follow her at @OliviaHayo on Instagram or visit oliviahayo.com to read more.
