Heirloom Tomato Tart

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 (or Boursin cheese) 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 using a serrated knife (or tomato knife); set aside. Don’t worry if the juice and seeds fall out of the cut tomatoes.

Stir the savory cream cheese (or Boursin) 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!

Items used to make this recipe:

(affiliate links)

• frozen puff pastry https://amzn.to/3HHzIwg

• Boursin https://amzn.to/3Lr64xp

• garlic oil https://amzn.to/3oGrqgp

• half sheet pan https://amzn.to/3JkoiyI

• parchment sheets https://amzn.to/3gE2HFh

• tomato knife https://amzn.to/2XYZdSx

• offset spatula https://amzn.to/3sxrkcd

• dough docker https://amzn.to/3LnNm9X

• pastry brush https://amzn.to/3Jo67Zd

• fleur de sel (French sea salt) https://amzn.to/2Le4iEP

• my favorite oil sprayer https://amzn.to/3LswsHa

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Heiroom Tomato Tart

makes 12 servings

Printable Recipe

Ingredients

• 1 package (17.3 oz) frozen puff pastry, thawed overnight in the refrigerator

• 8 ounces onion and chive cream cheese spread (or Boursin), 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 size)

Directions

1. Preheat oven to 400F, place rack in center position, and line a half sheet pan with parchment paper.

2. 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).

3. 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.

4. Use a fork 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.

5. 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).

6. 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.

7. 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).

8. Brush or spray 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.

9. Remove tart from oven and allow to cool for at least 30 minutes (or up to several hours).

10. 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 (don't add basil while tart is warm, it will wilt and discolor).

11. Slice with a sharp knife and serve.

The Very Best Instant Pot Baby Potatoes

I’ve said it before and I’ll say it again, sometimes the most simple recipes end up being the best. Let’s take these itty bitty potatoes for example. A little butter, salt, and pepper (and a sprinkling of fresh herbs if you like), combined with my cooking technique, will result in the tastiest little orbs you’ve ever had. And the texture of these potatoes is simply amazing… the skins burst open in your mouth to reveal a super tender and creamy interior. It’s hard to describe how awesome they are so I hope you’ll give them a try.

Start by washing bite-size potatoes (1 to 1 1/2 inches in diameter). Place the potatoes in a steam basket and place it in an instant pot. Add 1 cup of water.

Seal the instant pot and set it on “manual” or “pressure cook” for 15 minutes, being sure the “keep warm” function is activated. When done, allow the pressure to release naturally (about 10 minutes) before opening the Instant Pot. You can also keep the IP closed for up to an hour and the potatoes will stay nice and warm.

When I’m ready to serve, I very carefully toss the potatoes with melted butter, salt, pepper, and if using, freshly chopped herbs, using a soft silicone or rubber spatula to prevent damaging the tender potatoes.

Items used to make this recipe:

(affiliate links)

• Instant Pot https://amzn.to/2XC2PJP

• steam basket https://amzn.to/2DqTmgK

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The Very Best Instant Pot Baby Potatoes

makes 1 pound

Printable Recipe

Ingredients

• 1 1/2 pounds bite-size potatoes, washed

• 1 cup water

• 4 tablespoons butter, melted

• kosher salt and pepper to taste

• optional: freshly chopped parsley and/or chives

Directions

1. Place potatoes in a steam basket.

2. Place steam basket and 1 cup of water in an Instant Pot.

3. Seal Instant Pot and cook on “manual” or “pressure cook” for 15 minutes, being sure the “keep warm” feature is activated.

4. Allow pressure to release naturally for at least 10 minutes, or allow them to “keep warm” for up to an hour.

5. To serve, carefully toss the tender potatoes with melted butter, salt, pepper, and optional chopped fresh herbs using a soft silicone or rubber spatula.

Note

• To double the recipe, use an 8-quart Instant Pot.