It’s Day 13 of the 21 Day Detox and it’s time to start doing the countdown people!
Today, I share with you my beautiful Tomato and Olive Tart.
I must admit, I get really excited to share these recipes!
As I mentioned previously, when I stopped eating meat for years, I became very innovative in my cooking habits.
I needed color and spice to keep me nice and happy. Vegetables became my best friend.
This tomato tarts is one of my favorites!
As soon as it warms up and I can start sharing with you all my gardening habits, we’re really going to create some wonderful dishes…
There’s nothing better than a heirloom tomato salad with fresh marinated mozzarella balls.
And if you don’t have a garden, start one…you don’t need a lot of space, all you need is a container, soil, and a pack of seeds…!
This tart took less than 30 minutes to make, yes…it’s that easy! You don’t have to line your veggies up like I did, I just love making my food look like art!
Puff pastry comes 2 to a pack, I highly suggest you double this recipe!
Yes…it’s that good! Enjoy…
Day 13: 21 Day Detox with a Easy Tomato and Olive Tart
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
1 sheet of puff pastry
1 cup organic grape tomatoes, sliced in half
1/2 cup sliced olives
1/2 cup mozzarella, diced
1/2 cup Rondele cheese
2 tablespoons parmigiano reggiano, grated
2 tablespoons parsley, chopped
pinch of black pepper
pinch of dried oregano
pinch of kosher salt
pinch of red pepper flakes
extra virgin olive oil
Directions:
Preheat oven to 400 degrees.
Thaw puff pastry according to package directions. Roll out, make an 1/2 border around the edge of puff pastry with a sharp knife. Don’t cut all the way through the puff pastry, just score the surface.
Transfer puff pastry to a greased cookie sheet.
Prick inside the border with a fork. Spread the Rondele cheese in the center of the pastry, evenly.
Top with tomatoes, olives, and mozzarella cheese. Season with spices and drizzle olive oil on top.
Baste edges of pastry with olive oil.
Bake at 400 degrees for 20 minutes.
Remove from oven, top with parmigiano reggiano and parsley, slice and enjoy!
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