These tomato stacks are no big deal, but they really look fancy! They only take about half an hour from start to finish and can be used as a gourmet-looking appetizer or a side dish. his is my kind of recipe...
- Tomatoes and Marinade
- 8 tomatoes, about the same size but in different colors, like red, orange, yellow -
- 2 cloves garlic, finely minced -
- 5 stems parsley (approximately) -
- 5 stems basil (approximately) -
- Olive oil to coat -
- Kosher salt to taste -
- Finely ground black pepper to taste -
- 1 sheet flaky dough (puff pastry) -
- Egg wash for brushing — 1 yolk plus 1 tsp water -
- Kosher salt -
1 Preheat oven to roast at 400° F.
2 Slice the tomatoes crosswise into even slices. Combine all the marinade ingredients in a large bowl and gently toss tomatoes in the marinade so that they are coated all over.
3 Lay tomatoes flat on a cookie sheet lined with parchment paper. Let stand for 15 minutes and rebrush with any leftover marinade. Roast for about 10 minutes.
4 Preheat oven to 380° F.
5 Meanwhile, roll out the flaky dough sheet to about ¼” thickness. (I like to roll it out directly onto the parchment paper. This way, when you cut your shapes, you simply remove the excess dough from around them and leave them on the paper. Just transfer the parchment paper directly to the cookie sheet and proceed.) Cut round shapes with a 3” cookie cutter or the top of a glass (the circumference should be about the same size as the tomato slices). Brush with egg wash and sprinkle with kosher salt.
6 Bake for 15 minutes, or until golden and slightly puffed, and then separate each circle into two pieces by gently pulling apart the top and the bottom.
7 Place the bottom half of the dough circle onto a plate. Stack four different colors of tomato slices onto the dough, choosing ones that are about the same size. Top with the top half of the dough circle. Serve within two hours.