Puff Pastry Tomato Tarts with White Bean Puree
These Puff Pastry Tomato Tarts are a quick, meat-free summer meal full of protein-rich white beans, flavorful heirloom tomatoes, and basil.
Ingredients
- 1-15 oz can cannellini beans , drained and rinsed
- 1 bunch fresh basil
- 1 Tbsp lemon juice
- 1/4 cup olive oil
- Dash of black pepper and salt
- 1-17.5 oz package of frozen puff pastry , thawed according package instructions
- 3 large heirloom tomatoes , sliced
Instructions
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In a food processor, pulse together the beans, basil, and lemon juice until combined. Turn the processor on and slowly pour olive oil in to create a thick puree (think the texture of hummus). Set aside.
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Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
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Roll out the puff pastry on floured surface, attaching the two sheets together by gently pressing the two edges into each other.
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Slice the sheet evenly into six equal rectangles and transfer the rectangles onto the prepared baking sheets. Using a pairing knife, lightly score a border 3/4 inch from the edges of each rectangle.
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Bake for 15 minutes or until browned. Remove from oven and let cool.
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Gently press the centers of each puff pastry rectangle to flatten. Divide the white bean puree evenly between the six tarts and use a knife to spread around the center.
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Top each tart with an even layer of tomato wedges. Sprinkle with salt and pepper and serve right away.