When Summer arrives, so does this Tomato Tart! We make this as often as possible while our home grown tomatoes are around! The flavor profile can change with different cheese and herbs! The great thing about this is it is so easy to make and get on the table in less than an hour for a breakfast, lunch or dinner!
The key to making this tomato tart light and crispy is to drain the tomatoes after you salt them. We do this on a red tea towel, but you can use paper towels. If you skip this step, the tart will be soggy!
If you are craving this puff pastry tomato tart in the middle of winter, just sub out home grown tomatoes for cherry tomatoes! Of course, using the seasonal tomatoes is the best! We add fresh cut basil over the top of our tomato tart! We hope you try this soon! If you do, please leave us a review and comment below!
- 1 sheet frozen puff pastry thawed overnight in refrigerator
- 1 teaspoon garlic olive oil
- 2–3 fresh garden tomatoes, sliced thick
- 1/4 cup freshly shredded parmesan cheese
- 8 grinds fresh ground pepper
- 1/2 teaspoon pizza seasoning (or Italian seasoning)
Instructions for the Tomato Tart:
Pre-heat oven to 400 degrees.
Slice tomatoes in half, making sure to make a thick slice. Lay them on a dark colored tea towel, or paper towels and sprinkle lightly with salt. Allow to sit while preparing pastry. Turn over after a few minutes to soak up all the moisture.
Prepare Puff Pastry:
Thaw puff pastry overnight in refrigerator. You may also thaw on counter for about 35 minutes.
Put a piece of parchment paper on sheet pan. Place puff pastry in center. Use sharp knife to score (do not cut all the way through) about one inch around outside. Use a fork, and generously poke holes all over the center section.
Bake at 400 degrees F. for 10 minutes, turning pan half way through. Pull pastry out of oven, and take the flat part of a fork and smash middle that has puffed up down.
Put Tomato Tart together:
Brush center of pastry with garlic oil. Sprinkle with seasoning. Add the freshly grated parmesan cheese,
Top with tomatoes. Add a few grinds of fresh pepper.
Bake for a total of 20 minutes, turning half way through. If side crust is getting brown, and tomatoes have not quite cooked, cover lightly with foil and bake for a few more minutes.
When tart is done, allow to rest for at least 5 minutes.Use parchment to pick up tart, and move to a cutting, and serving board, and slide out the parchment. Use a sharp knife to cut into 4 squares. Garnish with fresh basil.
This keeps perfectly in the fridge for up to a week (like it will last that long!)
Another recipe to try!