1 tablespoon White Wine Vinegar -1 tablespoon olive oil -1 pinch salt
1 pinch pepper
Directions
Preheat oven to 400 degrees.
Take a clove of garlic and drizzle it with olive oil. Then, wrap it in aluminum foil. Roast that for 30-35 minutes. Once roasted, set aside to cool off.
When the garlic has cooled, squeeze it out into a small bowl and mash into a paste. Set aside.
Slice up all your tomatoes and lay them out on a board.
Pull out puff pastry and place onto a flat surface with flour. Roll the dough to the size you want your tart, 8-10 inches or so. Place the pastry on a greased baking sheet.
Take roasted garlic spread and spoon it onto the rolled dough, really covering it all. Season that with fresh chopped thyme or basil, whichever you prefer. Place the tomato slices to cover tart, leaving a little bit around the edges for your “crust.” Bake the tart for 25-30 minutes until golden brown and crispy.
Take out of the oven and set on a serving board. Drizzle the whole tart with your plum vinaigrette and some fresh black pepper. Serve right away while nice and warm.
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