Roasted Heirloom Tomato Tartlet

Ingredients

• 2 cups baby greens 
• 2 tablespoons balsamic vinaigrette light
• 0.3 cup balsamic vinegar 
• 1 tablespoon chives fresh chopped
• 1 tablespoon parsley fresh chopped
• 1 tablespoon tarragon fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 0.5 cup goat cheese soft
• 3  heirloom tomatoes cut into wedges
• 3 pounds heirloom tomatoes cut into 1/2-inch-thick slices
• 1 tablespoon kosher salt 
• 0.5 cup olive oil divided
• 0.3 cup brined olives pitted chopped
• 2 teaspoons cracked pepper black
• 17.3 ounce puff pastry frozen thawed

Equipment

• bowl
• baking sheet
• baking paper
• oven
• spatula

Directions

1. Lay puff pastry out on a work surface.
2. Cut 8, 2 1/2-inch-round disks out of the pastry.
3. Place disks on a baking sheet lined with parchment paper.
4. Place a second sheet of parchment on pastry, and top with another baking sheet to weigh down pastry.
5. Bake at 375 for 12 to 15 minutes or until lightly browned; set aside and cool.
6. Brush tomato slices and wedges with 1/4 cup olive oil.
7. Sprinkle evenly with thyme, salt, and pepper, and place tomatoes on baking sheets.
8. Bake at 350 for 15 minutes or until tomatoes are soft; cool slightly.
9. Spread pastry rounds evenly with goat cheese. Using a spatula, carefully stack tomato slices evenly on pastry rounds, and top with tomato wedges.
10. Toss greens and next 3 ingredients with vinaigrette in a small bowl. Top each tomato tart evenly with salad.
11. Place tarts on individual serving plates, and drizzle with balsamic vinegar and remaining 1/4 cup olive oil.
12. Sprinkle plates with olives.