Summer Tomato Tart

by Diana Rattray

This delightful tomato tart offers a symphony of flavor and freshness that perfectly captures the essence of ripe, juicy summer tomatoes. Flaky puff pastry and a tangy cream cheese, pesto, and Parmesan cheese layer forms the base of the tart. Fresh sliced tomatoes are arranged on the cream cheese layer. The garnish is left to your personal touch, with options such as basil leaves, a dusting of Parmesan cheese, or any other complementary topping you like.

This vibrant tomato tart is perfect for a luncheon, a light dinner, brunch, or a picnic. Serve a generous slice with soup or chowder, or cut it into small bite-size portions for a fabulous party appetizer. Use large, ripe tomatoes or sliced grape or cherry tomatoes. Vary the sizes if you wish, or use a variety of colors.

Recipe Variations and Garnishes

Fresh herbs: In addition to basil, other fresh herbs like parsley, chives, thyme, or oregano can add extra flavor and a touch of color to your tomato tart.
Pine nuts or walnuts: Add a crunchy texture and a rich, nutty flavor to the tart with pine nuts or chopped walnuts.
Arugula or baby greens: Lightly dress some arugula or baby greens with a simple vinaigrette and scatter them over the tart for a fresh, peppery bite.
Olives: Scatter a few halved or sliced Kalamata, green, or black olives over the tart for a salty, briny contrast.
Caramelized onions or shallots: Add caramelized onions to the tart for a sweet, savory element.
Red pepper flakes or cracked black pepper: For a touch of heat, sprinkle red pepper flakes or freshly cracked black pepper over the tart.
Flaky sea salt: Flaky sea salt, such as Maldon, can elevate a dish with texture and a burst of flavor.
Balsamic glaze: Also known as balsamic reduction, the glaze is made by reducing balsamic vinegar until it is thick and syrupy.

Cream cheese, pesto, and Parmesan mixture.

Tips for Choosing and Preparing Tomatoes

• The best-tasting tomatoes are ripe and in season, typically from late spring to early fall. Look for firm tomatoes with a deep color and a fragrant aroma.
• Slice tomatoes properly to preserve their texture and flavor. Use a serrated knife or tomato knife that is sharp enough to slice the tomatoes cleanly without crushing them.
• Slice the tomatoes thinly and uniformly—about 1/4-inch—to ensure they cook evenly.
• Tomatoes have a high water content, which can make a tart soggy. To prevent this, the sliced tomatoes are placed on a paper towel and lightly sprinkle with salt. Let them stand for 10 minutes then pat them gently with paper towels to dry.
• Experiment with different types of tomatoes, such tomatoes, heirloom tomatoes, and plum tomatoes, which all have different textures and flavors. Add visual interest with a variety of colors and sizes.

Tips for Working With Puff Pastry

• Defrost frozen puff pastry following the package directions.
• Puff pastry relies on cold butter or shortening to create its layers. Before using, make sure it’s well-chilled, but not frozen. If the dough becomes too warm, the butter will melt quickly and the pastry won’t puff properly.
• Chill the pastry before baking. Chill it in the fridge for 15 to 20 minutes or in the freezer for 5 to 10 minutes. This will ensure the butter stays cold and the pastry will puff up more when it hits the hot oven.
• Pricking the dough with a fork helps release steam and keeps the pastry from puffing up in the center.
• Resist the temptation to open the oven door while the puff pastry is baking. The steam that forms inside the oven helps the pastry puff up. Opening the door can cause it to deflate.

What kind of pesto works well in this tomato tart?

Traditional Basil Pesto: Made with fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, this classic Italian sauce is the most common type of pesto found in stores.
Sun-Dried Tomato Pesto: Combining sun-dried tomatoes with olive oil, garlic, and various herbs, this pesto variety offers a rich, tangy flavor and vibrant red color.
Kale or Spinach Pesto: Yet another twist on traditional pesto, versuibs nade with healthy greens like kale or spinach give the pesto an earthy, slightly bitter taste.
Walnut Pesto: For a unique nutty flavor and texture, some pesto varieties replace the traditional pine nuts with walnuts, adding a new flavor and texture dimension to the sauce.

How to Store Leftovers

• Wrap leftovers tightly in plastic wrap or foil, or place them in an airtight container. Store the tart in the refrigerator for up to 3 days.
• Reheat the tomato tart on a parchment paper-lined baking sheet in a preheated 350 F oven for 10 to 15 minutes, until warmed through and the crust is crisp. Avoid overheating.

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