Today we are grilling up an award-winning BBQ competition dish from our very own Fire and Ice competitor, Candy Sue Weaver. You can never go wrong with the perfect combination of tomato and basil. Grill up this delicious Tomato Tart to be the perfect snack to serve at a party, or to enjoy at home as an appetizer!
Yield: 3 servings
Prep: 10 minutes
Cook: 25 minutes
- One frozen package of Pepperidge Farm puff pastry, thawed
- 1 egg
- 2 tomatoes, slice thin
- 1 package shredded Jack Cheese
- 1 block of parmesan cheese
- Fresh Basil
- Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
- Spread hot coals over one side of grill and preheat grill for approximately 10 minutes
- Unroll the puff pastry. If you’re using a smoker, place on a grill mat
- Slice tomatoes thin, place on paper towel and salt with sea salt pretty heavy. Beat the egg and brush the puff pastry. Poke holes in the center of the puff pastry, leaving the edges solid. Sprinkle about half the Jack cheese on each sheet of pastry
- Bake on grill or in smoker at medium temperature, turning frequently until all edges are brown and the cheese is melted. Remove from cooker. Blot tomatoes with a clean paper towel. Place on the pastry. I did it so each square would get a full slice of tomato.
- Grate the parmesan cheese over the tomatoes generously. Put back on the grill or in smoker for about 15 minutes. Again, turn it to equalize browning.
- Chiffonade some basil leaves and sprinkle over the cooked tart. Cut into slices with a pizza wheel. Option to drizzle balsamic vinegar on top. Serve and enjoy!
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