Tomato-Lemon Tart

Lucky me- I recently received several beautiful homegrown tomatoes from friends. 🙂 This quick and easy tart was a great way to showcase them.

The recipe was adapted from Bon Appétit. I modified the method and proportions and added parmesan in lieu of creme fraiche. The punch of lemon surprised my son but I thought that it added bright and fresh flavor.

We ate this tart for dinner with a green salad. It would also be lovely served as an appetizer. A dollop of ricotta cheese may also be nice, so I included it as an option for next time.

Yield: 4 servings

• 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
• all-purpose flour, for dusting
• 2 garlic clove, finely grated
• 2 tablespoons olive oil, divided, plus more for serving
• 1/2 lemon, thinly sliced into 1/8-inch rounds on a mandoline, seeds removed (5-6 slices)
• 1/2 to 1 cup basil leaves, to taste, divided
• 1 pound ripe tomatoes (about 3 medium), sliced 1/4 inch thick
• Kosher salt and freshly ground pepper
• 1/4 cup freshly grated Parmesan Reggiano cheese
• ricotta cheese, for serving, optional

1. Preheat oven to 375°, preferably on convection.
2. Place tomato slices on a paper towel-lined cutting board. Season with salt and pepper.
3. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 10×14 inches.
4. Prick pastry in a few places with a fork, leaving a 1″ border around the edges, then slide parchment paper onto a rimmed baking sheet.
5. Combine grated garlic and 1 tablespoon of oil in a small bowl and brush dough with garlic oil, staying within border.
6. Arrange 5 to 6 lemon slices over the brushed pastry, then scatter 8 basil leaves over lemon slices.
7. Pat the tomatoes dry with additional paper towels. Arrange tomatoes on top of the pastry (a little overlap is okay). Drizzle with 1 tablespoon of oil.
8. Bake tart until edges of pastry are browned, puffed, and crisp, about 30–35 minutes.
9. Remove from the oven and top with grated parmesan and basil (chiffonade).
10. Let tart cool 10 minutes before cutting into 8 pieces. Serve with a dollop of ricotta cheese, if desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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