Easy Tomato Tart with Almond Vinaigrette

Ingredients

• 1 sheet puff pastry, thawed
• 1 egg, whisked
• 8 oz plain cream cheese, room temperature
• 1/4 cup mayonnaise
• 1 tsp olive oil
• 6 large heirloom tomatoes (or enough to cover the tart), sliced thinly
• fresh basil chopped, for garnish
• 1/2 cup chopped almonds
• 1/4 cup olive oil
• 1 garlic clove, minced
• 2 tbsp lime juice
• 1/4 cup red wine vinegar
• 1 tsp granulated sugar
• salt and pepper to taste

Instructions

1. 1

   for the tomato tart:Preheat an oven to 400 degrees. Place a silicone baking mat onto a baking sheet. Take the puff pastry sheet and place it onto the baking mat. Using a rolling pin flatten the puff pastry so there aren’t any lines and is a smooth surface.Next, take a fork and prick the puff pastry all over. This will help keep the puff pastry from rising too much.Take a pastry brush and brush the whisked egg all over. Place the puff pastry into the oven and bake for about 15 minutes or until golden brown. Remove from the oven and let it cool completely. If the puff pastry is still puffed simply gently press it down with your hands.While the pastry cools, place the cream cheese, mayo and olive in a food processor. Pulse to combine. Using a small spatula spread the cream cheese mixture on the puff pastry leaving a one-inch border.Next, top the cream cheese mixture with tomato slices and garnish top with fresh basil. Drizzle the tops of the tomato with two to three tbsp of the almond vinaigrette. Serve and enjoy!for the almond vinaigrette:Pour the olive oil into a skillet. Preheat the skillet to medium heat and add the almonds. Toast the almonds for a few minutes or until golden brown. While the almonds toast combine the garlic, red wine vinegar, sugar and lime juice in a medium bowl.Once the almonds are toasted, add the warm almonds and olive to the red wine vinegar mixture. Stir to combine and season with salt and pepper. You will have leftovers!