Puff Pastry Tomato Tart
This puff pastry tomato tart recipe is one you will want to make over and over again! It’s so simple to make, stunning, and a super yummy way to enjoy beautiful summer tomatoes.
Ingredients
Units
Scale
- 1 sheet thawed store-bought puff pastry
- 2–3 small to medium-sized heirloom tomatoes
- 2 tbsp olive oil
- 1 clove garlic, minced
- 5 oz fresh mozzarella
- 1 egg, beaten
- sea salt and fresh basil for topping
Instructions
- Preheat oven to 425F and remove puff pastry from the freezer to thaw at room temp.
- Slice the tomatoes about 1/4-1/2 inch thick and place on paper towels to remove excess moisture.
- Once pastry is pliable, place on a lightly-floured work surface and use a rolling pin to roll it out about 1 inch wider on each side.
- Transfer the dough to a large baking sheet lined with parchment paper.
- Brush the pastry with 1 tbsp olive and minced garlic and spread evenly over the surface of the dough, leaving 1 inch around each edge.
- Arrange tomato slices in slightly overlapping lines to cover the area where you spread the oil and garlic. Then tuck slices of cheese through the tomatoes. Top with freshly grated parmesan cheese.
- Fold edges over the tomatoes, press at the corners to seal. Brush edges with beaten egg.
- Bake for 25-30 minutes, until edges of the tart are golden brown. If there is excess liquid from the tomatoes, use a paper towel to blot.
- Allow the tart to cool for about 15 minutes before sprinkling with sea salt, fresh basil and drizzling with remaining 1 tbsp of olive oil.
- Serve and enjoy!
Find it online: https://www.figjar.com/puff-pastry-tomato-tart/