Summer Tomato Tart
This is my all-time favorite party dish, served hot and crispy right out of the oven for guests! Leftovers make great picnic snacks. The pastry won't be as crisp the next day, but it's still a wonderful treat. I use store-bought puff pastry to make it quick and easy.
Equipment
pie dish The pie dish is another trick for keeping the tart crispy. Cookie sheets cause the juice from the tomatoes to run and make the pastry soggy.
Ingredients
- 1 Puff pastry sheet thawed but still cold
- 1 Ball of low moisture mozzarella sliced
- Assortment of Heirloom and cherry tomatoes sliced
- 1 Thin slice of red onion sliced
- 1 Garlic clove thinly-sliced
- sprinkle Sea salt and cracked pepper to taste
- drizzle Balsamic vinegar
- drizzle Olive oil extra virgin
- 8 Basil leaves small and fresh
- 1 tbsp Oregano leaves fresh
- Parmesan cheese to taste
Instructions
- Pre heat oven to 400
- Spray pie dish with non stick cooking oil
- Place thawed pastry sheet in the pie dish
- Layer the cheese, then tomatoes, onions and sliced garlic
- Sprinkle with salt and pepper
- Drizzle with balsamic vinegar and olive oil
- Fold the free edges of the pastry over the tart and bake for 25 minutes
- The pasty will be golden and puffy, remove from oven
- Top with the fresh herbs and parmesan cheese
- Let cool for 5 minutes before slicing
Notes
A couple of tips to prevent a soggy crust:
- Use low moisture mozzarella
- Place tomato slices on paper towels 10 minutes to remove some moisture
Nutrition
Calories: 229kcalCarbohydrates: 19gProtein: 3gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 0.1mgSodium: 103mgPotassium: 41mgFiber: 1gSugar: 0.4gVitamin A: 44IUVitamin C: 0.4mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!