Spring or Harvest Tomato Tart

Posted On July 7th, 2012 Author Lia Rinaldo

Spring Tomato Tart

9 tomatoes- I use a pint of cherry tomatoes usually
3 tbsp extra-virgin olive oil
1/2 package of frozen puff pastry- easy to keep the other half frozen in freezer for the next time
1 tbsp dijon mustard
1 tube (4.5 oz) goat cheese, softened- just leave out at room temperature, I use a tub of local Ran-cher Acres- they have lots of fun blends of herbs
2 cloves of garlic, thinly sliced
2 tbsp of fresh basil, chopped
salt and pepper to taste
Garnish: more fresh basil

1. Cut tomates into 1/4 inch thick slices; toss carefully in 2 tbsp of olive oil and salt and pepper. Spread on an oiled or parchment paper-lined rimmed baking sheet. Bake in 400ªF oven until slightly shrivelled, about 45 minutes. Make ahead: Cover and refridgerate on tray for up to 24 hours.

2. On a lightly floured surface, roll out puff pastry about an inch larger than the pan you are using 9" round tart pan or a 14" x 4" rectangular tart pan. I generally go rectangular with this one. Press into pan; prick bottom with fork. Brush the bottom with mustard; spread evenly with cheese. Cover with tomatoes; tuck garlic among slices. Sprinkle with basil, salt and pepper and then remaining oil. Bake in bottom third of oven at 400ªF until pastry is golden, about 30 minutes.

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