(Serves 4-6 as an appetizer)
You can’t beat tomatoes when they are at their best in late summer. This easy tomato tart shows off fresh summer tomatoes and makes a delicious appetizer or even a light lunch. I prefer to leave the tomatoes raw and put them on top after the pastry is done cooking to enjoy them in all their glory. The recipe calls for extra virgin olive oil for drizzling over the top – use the best fruity delicious finishing oil you can find. An herb infused oil would be fabulous if you have it. The fresh basil and parsley make this over the top delicious.
You Will Need:
- 1 sheet puff pastry, thawed
- 2 ripe beefsteak or heirloom tomatoes
- 1 5.2-ounce package Gournay cheese, I like Boursin Garlic and Herb
- 1 egg, for egg wash
- Flour, for dusting
- Extra Virgin Olive Oil, for drizzling
- Fresh basil and/or parsley leaves, for topping
- Kosher salt and cracked black pepper
Instructions:
- Preheat oven to 400 degrees.
- Carefully unroll the pastry on a lightly floured surface. Roll out to about a 10” x 12” rectangle. Dock (poke holes in) the pastry with a fork, leaving a 1” border.
- Transfer pastry to a cookie sheet or sheet pan lined with parchment paper.
- Crack the egg into a small dish and whisk with about a teaspoon of water. Brush the edges/border with the egg wash.
- Bake for about 12 minutes. The pastry won’t be completely cooked and browned at this point.
- While the pastry bakes, slice the tomatoes about ¼” thick. Generously salt both sides, let sit for about 5 minutes. They will begin releasing their liquid.
- Place the tomato slices on top of 3 layers of paper towels. Place 2 layers of paper towels on top and give them a very gentle press, let sit with paper towels on for another 5-10 minutes.
- Remove pastry from oven. Gently press down the center with a spatula if needed, leaving the border.
- Crumble the Boursin over the center of the pastry. Return to oven and bake for another 3-4 minutes until the edges of the pastry are golden and the cheese softens.
- Meanwhile, chop the parsley and/or basil.
- Remove tart from oven and gently spread the now melted cheese into an even layer, leaving the border. Lay the tomato slices over the cheese. Season with cracked black pepper.
- Drizzle with olive oil and top with basil and parsley.
- Cut into pieces and serve.
Summary
Recipe Name
Fresh Tomato Tart
Author Name
Tricia Hewitt - Huckabee
