Summer Tomato Tart
Enjoy the summertime crop of tomatoes with a fresh 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.
Ingredients
- 1 sheet puff pastry, about 8 ounces, depending on the brand
- 4 large tomatoes, cut into slices about 1/2-inch in thickness
- Fine salt
- ½ tsp freshly ground black pepper
- ½ tsp granulated sugar
- all-purpose flour, for rolling the pastry
- 4 ounces cream cheese, softened
- 2 ounces grated Parmesan cheese
- 2 tbsp prepared pesto
- Flaky sea salt, for finishing
- Chopped basil leaves, balsamic glaze/reduction, Parmesan cheese, cracked black pepper (optional), for garnish
Recommended Equipment
Instructions
- Thaw the puff pastry following the package directions. It should be easy to unfold but still cold enough to work with.1 sheet puff pastry (about 8 ounces, depending on the brand)
- Arrange the sliced tomatoes on paper towels and sprinkle lightly with fine sea salt, pepper, and sugar. Let stand for 10 minutes, then blot gently with paper towels to remove excess moisture.4 large tomatoes (cut into slices about 1/2-inch in thickness) | Fine salt | 1/2 tsp freshly ground black pepper | 1/2 tsp granulated sugar
- Spread the pastry out on a lightly floured sheet of parchment paper and roll it gently into an 11-by-15-inch rectangle. Score a 1/2-inch border around the pastry without cutting all the way through, then prick the pastry all over inside the border with a fork. Leave the border undisturbed. Slide the pastry, parchment and all, onto a baking sheet and refrigerate until ready to assemble.all-purpose flour (for rolling the pastry)
- In a small bowl, combine the softened cream cheese with the Parmesan cheese and pesto; beat until well blended.4 ounces cream cheese (softened) | 2 ounces grated Parmesan cheese | 2 tbsp prepared pesto
- Remove the puff pastry from the fridge and spread the cream cheese mixture over the center, avoiding the margin.
- 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.
- Heat the oven to 425°F.
- 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.
- Bake the tart until the crust is golden brown, about 17 to 21 minutes.
- Remove the tart from the oven and finish with a light sprinkle of flaky sea salt, if desired. Garnish with basil, balsamic glaze, extra Parmesan, or cracked black pepper.Flaky sea salt (for finishing) | Chopped basil leaves, balsamic glaze/reduction, Parmesan cheese, cracked black pepper (optional) (for garnish)
Tip: Blotting the salted tomatoes helps keep the puff pastry from getting soggy.
Tip: Keep the puff pastry cold until it goes into the oven so the edges puff nicely.
Tip: Go easy with the finishing salt; the tomatoes, pesto, and Parmesan already add seasoning.
Nutrition
Calories: 498kcalCarbohydrates: 31gProtein: 10gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 41mgSodium: 1071mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 504IUCalcium: 159mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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