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Summer Tomato Tart

a summer tomato tart with a slice cut out of it
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Create a symphony of flavor with tomato tart! Enjoy the tangy cream cheese pesto layer, the flaky puff pastry, and the fresh sliced tomatoes. Add your favorite garnish: basil leaves, Parmesan cheese, or anything else that suits your taste. Tomato tart is a seasonal delight!

Ingredients

Scale
  • 4 large tomatoes, cut into slices about 1/2-inch in thickness
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon granulated sugar
  • 1 sheet puff pastry, about 8 ounces, depending on the brand
  • 4 ounces cream cheese, softened
  • 2 ounces grated Parmesan cheese
  • 2 tablespoons prepared pesto
  • Optional garnishes: Basil leaves, balsamic glaze, Parmesan cheese, flaky sea salt, cracked black pepper, etc.

Instructions

  1. Thaw the puff pastry following the package directions. It should be easy to unfold but still cold enough to work with.
  2. Arrange the sliced tomatoes on paper towels and sprinkle lightly with fine sea salt, pepper, and sugar. Let the tomatoes stand for 10 minutes, then blot them gently with paper towels to remove excess moisture.
  3. Spread the pastry out on a lightly floured sheet of parchment paper and roll it gently into a rectangle about 11-by-15 inches. Score a 1/2-inch margin around the perimeter of the pastry without cutting all the way through, then use a fork to prick all over inside the margin. Leave the outer margin undisturbed. Slide the puff pastry, parchment paper and all, onto a baking sheet and refrigerate it until you are ready to assemble the tart.
  4. In a small bowl, combine the softened cream cheese with the Parmesan cheese and pesto; beat or mix until well blended. Taste and add salt, to taste.
  5. Remove the puff pastry from the fridge and spread the cream cheese mixture over the center, avoiding the margin.
  6. Arrange the tomatoes over the cream cheese layer, overlapping them if you like. Add smaller sliced tomatoes to the gaps or cut some larger ones to fill in any gaps.
  7. Heat the oven to 425 F.
  8. Place the assembled tart in the fridge for 15 minutes while the oven preheats or place it in the freezer for 5 to 10 minutes.
  9. Bake the tart until the crust is golden brown, about 17 to 21 minutes.
  10. Remove the tart from the oven and garnish as desired. Choose shredded cheese, basil leaves, and flaky sea salt, or see the topping ideas above.

Find it online: https://classic-recipes.com/summer-tomato-tart/