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–+ servings

Tomato Tarte

Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Course Appetizer, Main Course, Snack
Servings 8 slices

Equipment

  • preferably 2 baking dishes, 1 can work though
  • small mixing bowl
  • clean dish towel

Ingredients
  

  • 1 puff pastry at room temp
  • 1 cup loosly packed herbs parsely and basil is what I use
  • 2 tbsp olive oil
  • 3-3.5 pounds tomatoes I use heirloom when they are in season
  • 1 cup smoked cheddar cheese or cheese of choice

Instructions
 

  • Preheat over to 375. Slice the tomatoes in 1/4 inch slices while oven warms up.
  • Spread the puff pastry on a greased baking sheet. Generouly poke the pastry with a fork. Bake for 15 minutes.
  • While the pastry is cooking, spread the tomatoes on a clean kitchen towel. Sprinkle slices with salt to sweat out excess liquid.
  • Remove the pastry when times is up and turn oven up to 425F. Pat the tomatoes with a clean towel to remove water. Spread on another baking sheet and bake for 15 minutes.
  • While tomatoes are baking, mince the herbs, almost to a paste. Stir in the olive oil with a pinch of salt and pepper.
  • Remove the tomatoes. Begin layering the tart. First spread the shredded cheese. Then layer on the tomatoes. It's fine to overlap, they shrink up when they cook. Spread as much as you can. Drizzle the herbs over the tomatoes. Bake for 12 minutes. Serve warm or even room temp. SO delicious

Notes

I love using heirloom tomatoes, but whatever you have can work.  If you have smaller ones, you don't have to quarter them.  halves work too.  Just cut enough tomatoes to cover the tart.
Keyword basil, parsley, puff pastry, tart, tomatoes
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