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
- Preheat oven to 375°, preferably on convection.
- Place tomato slices on a paper towel-lined cutting board. Season with salt and pepper.
- Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 10×14 inches.
- 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.
- Combine grated garlic and 1 tablespoon of oil in a small bowl and brush dough with garlic oil, staying within border.
- Arrange 5 to 6 lemon slices over the brushed pastry, then scatter 8 basil leaves over lemon slices.
- 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.
- Bake tart until edges of pastry are browned, puffed, and crisp, about 30–35 minutes.
- Remove from the oven and top with grated parmesan and basil (chiffonade).
- Let tart cool 10 minutes before cutting into 8 pieces. Serve with a dollop of ricotta cheese, if desired.