Here’s an absolutely delicious and super easy tart featuring stunning heirloom tomatoes and fresh basil. A quick word of advice, the frozen puff pastry needs to thaw in the fridge overnight so plan ahead.
Start with delicious of heirloom tomatoes. Choose a variety of differing colors and sizes.
You’ll also need a savory cream cheese spread (homemade or store bought) and a package of frozen puff pastry that’s been allowed to thaw in the refrigerator overnight (don’t be temped to skip this step).
Unfold the thawed pastry and press the folds flat. Use a pastry docker (or fork) to poke holes over the pastry.
You’ll be able to fit 1 and 2/3 sheets of puff pastry dough on one half sheet pan (reserve the remaining 1/3 sheet of puff pastry for another use). Place the 2 pieces of pastry together and use a little water and your fingers to press the seam together to make one large sheet of puff pastry. Pop in the fridge to chill while you prepare your tomatoes.
Cut the tomatoes into 1/4-inch thick slices; set aside. Don’t worry if the juice and seeds fall out of the cut tomatoes.
Stir the savory cream cheese spread well to soften. Use an offset spatula to spread it evenly all over the chilled pastry, leaving a thin border around the edges.
Arrange the sliced tomatoes artfully over the cream cheese layer. It’s ok to overlap slightly, but not too much. I like to place the largest slices on first, then fill in with the smaller ones. DO NOT salt the tomatoes yet (we’ll do that after baking). Brush the tomatoes with garlic oil (or extra virgin olive oil) and bake for 20-25 minutes or until the pastry is puffed and golden brown around the edges.
Remove the tart from the oven and allow to cool for at least 30 minutes (or up to several hours). Brush the entire tart, including the pastry, with a little more garlic oil.
Just before serving, sprinkle tomatoes with fleur de sel (or flaked sea salt), freshly ground black pepper, and fresh basil leaves. Cut with a sharp knife and serve at room temperature. Enjoy!
Heiroom Tomato Tart
makes 12 servings
1 package (17.3 oz) frozen puff pastry, thawed overnight in the refrigerator
8 ounce container onion and chive cream cheese spread, room temperature
2 pounds heirloom tomatoes in a variety of colors and sizes (the more, the better)
garlic infused olive oil (or extra virgin olive oil), for drizzling
fleur de sel (French sea salt) and freshly ground black pepper, to taste
10-20 fresh basil leaves (depending on their sizer)
Preheat oven to 400F, place rack in center position, and line a half sheet pan with parchment paper.
Unfold the first puff pastry sheet onto the parchment paper and gently press with a rolling pin to flatten fold lines (keep in mind, the sheet pan will hold 1 and 2/3 sheets of puff pastry side-by-side).
Repeat with the 2nd puff pastry sheet (trim away 1/3 of the 2nd pastry sheet and reserve for another use); place both pastry sheets as close together as possible without overlapping and use water to gently glue and press the two pieces to gather to form one large pastry sheet.
Use a for or dough docker to poke holes over the surface of the puff pastry; place sheet pan in fridge to allow the pastry to chill while you prepare the tomatoes.
Slice tomatoes into 1/4-inch slices (a variety of colors and diameters look very nice on the tart (don’t worry if the seeds and jelly fall out of the slices).
Remove puff pastry from refrigerator; stir the onion and chive cream cheese to soften and use an offset spatula to spread an even layer all over the prepared puff pastry, leaving a thin border around the edges.
Artfully arrange the tomatoes slices on the tart - slight overlapping is okay, but try to keep a single layer for the most part (I like to start with the largest slices, then fill in with smaller ones).
Brush or sprits tomato slices with oil just before placing the tart in the hot oven; bake for 20-25 minutes until pastry edges puff nicely and turn golden brown.
Remove tart from oven and allow to cool for at least 30 minutes (or up to several hours).
Just before serving, brush entire tart with a little more oil (tomatoes and pastry), sprinkle tomatoes with fleur de sel (French sea salt), freshly ground black pepper, and top with fresh basil leaves (basil will discolor if placed on warm tart); slice with a sharp knife and serve.