Heirloom Tomato Tart | Peachy the Magazine

Ingredients

• 8 ounces sundried tomatoes (some of the oil reserved)
• 2 cloves garlic (peeled)
• 1 small red chili (seeds removed and coarsely chopped)
• 1 pinch granulated sugar
• 1 scant teaspoon salt
• 4 tablespoons olive oil (from the sundried tomato jar)
• 1 all-butter puff pastry (9x9-inch sheet, thawed but still cold)
• 1 handful fresh basil leaves
• 4 ounces goat cheese
• 3 small heirloom tomatoes (sliced about ¼-inch thick and drained on paper towels)
• 1 handful cherry tomatoes (sliced in half and seeds removed)
• 1 tablespoon fresh thyme leaves
• Olive oil