Tomato Basil Tarts with White Bean Puree

• Vegetarian

• Produce

  • 1 bunch Basil, fresh
  • 1 15 oz can Cannellini beans
  • 3 Heirloom tomatoes, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Dash Black pepper and salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 1 17.5 oz packaged of frozen puff pastry

Found on vegetarianventures.com

Description

Ingredients

• 1 15 oz can of Cannellini beans, drained and rinsed
• 1 bunch of fresh basil
• 1 Tbsp lemon juice
• ¼ cup olive oil
• Dash of black pepper and salt
• 1 17.5 oz packaged of frozen puff pastry, thawed according to the package
• 3 large heirloom tomatoes, sliced

Directions

• 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.
• Preheat oven to 400 degrees and line two baking sheets with parchment paper. Roll out the puff pastry on floured surface, attaching the two sheets together by gently pressing the two edges into each other. Slice the sheet evenly into six equal rectangles and transfer to the rectangles onto the prepared baking sheet. Using a pairing knife, lightly score a border ¾ inch from the edges of each rectangle. Bake for 15 minutes or until browned. Remove from oven and let cool.
• 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. Top each tart with an even layer of tomato wedges. Sprinkle with salt and pepper and serve right away.