With the farmer’s markets abundant with some pretty flavorful tomatoes it was an easy decision to make this Heirloom Tomato Tart. It may look a little like a pizza but it’s not. It’s all about the tomatoes.
Just like the Fresh Asparagus Tart, this is just as yummy and can serve as an excellent appetizer or for a light luncheon entrée. The fact that it’s simple to make is a bonus.
Heirloom Tomato Tart
Ingredients: Makes 12 squares or 24 bit size pieces
- 1 sheet of puff pastry
- 4 to 5 heirloom tomatoes thinly sliced
- 1 cup Shredded Italian cheese blend – room temperature
- ½ teaspoon Herbs de Provence
- Small bunch of basil
- ½ teaspoon of Himalayan salt
- ½ teaspoon freshly ground pepper
- 1 tablespoons pine nuts
- 1 to 2 tablespoon extra virgin olive oil
Preheat your oven to 400° F.
Dust a parchment sheet with a bit of flour. Place the puff pastry on the parchment and roll it out to a 12 x 10-inch rectangle. Move the parchment with the puff pastry to a baking sheet. Gently fold the edges of the dough, about ½ inch, around the puff pastry. Lightly press the rolled edges down to adhere.
Sprinkle the shredded Italian cheese mixture evenly over the center of the puff pastry avoiding the folded edges. Drizzle the cheese with a bit of olive oil.
Wash the tomatoes and slice thinly. Wash the basil and remove the leaves from the stems. Julienne a few of the basil leaves and set aside. Place the tomato slices between two paper towels the remove some of the excess moisture. Place the tomatoes slices side by side, tucking a few leaves of basil under each tomato as you go.
Sprinkle the herbs, salt, and pepper evenly over the tomatoes and basil leaves. Drizzle a thin stream of olive oil evenly over the tomatoes. Finish by sprinkling the pine nuts evenly over the tart.
Place the tart in the oven and bake for 20 to 22 minutes or until golden brown. Garnish with the julienned basil leaves.
Allow the tart to cool on a cooling rack for about 10 minutes before cutting and serving.
Notes: Ripe fresh tomatoes make all the difference with this tart. If you’re not able to find heirloom tomatoes any good ripe tomatoes work very well. Removing some of the moisture from the tomato slices does two things; it improves the flavor allowing the tomatoes to shine through and it prevents the crust from going limp allowing the tart to stay crispy. Areas of the tart may puff up while cooking, not to worry it will deflate and flatten when it comes out of the oven and cools. If you’re looking for finger food, cut the squares in half making 24 yummy bite size pieces. If you prefer the tart warm instead of room temperature, place the cut pieces on aluminum foil and heat them in the oven for a few minutes, and you’re good to go.
Just like the fresh asparagus tart, this heirloom tomato tart is a quick, fun and elegant dish to make. It’s especially yummy when you can find some great tasting tomatoes.
Time to eat…
P.S. Take a moment to check out my recipe booklet’s for sale on this site and purchase some of the tools I used for this “Heirloom Tomato Tart” below. 🙂