why make this recipe
Tomato Tart is a delightful dish that is perfect for any occasion. It’s simple to make and allows the flavors of fresh tomatoes to shine. This recipe is a great way to use ripe tomatoes, whether from your garden or the local market. The flaky puff pastry combined with cheese and fresh basil makes it a delicious treat. Plus, it’s a fantastic appetizer or light meal that can please many palates.
how to make Tomato Tart
Ingredients:
- 1 sheet of puff pastry
- 4-5 ripe tomatoes, sliced
- 1 cup shredded cheese (such as mozzarella or goat cheese)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface and place it on a baking sheet.
- Layer the sliced tomatoes on top of the pastry, leaving a border around the edges.
- Sprinkle the shredded cheese over the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 25-30 minutes, or until the pastry is golden brown.
- Remove from the oven and let it cool slightly before garnishing with fresh basil.
- Cut into slices and serve warm.
how to serve Tomato Tart
Tomato Tart is best served warm, straight from the oven. You can enjoy it as a starter or as part of a light lunch alongside a fresh salad. It is also great for picnics or potlucks, as it can be eaten at room temperature. Adding some extra fresh basil on top right before serving enhances the flavor and presentation.
how to store Tomato Tart
If you have leftovers, store them in an airtight container in the refrigerator. The tart will keep well for 2-3 days. To reheat, simply warm it in the oven at a low temperature until heated through. This way, you’ll bring back some of that flaky texture.
tips to make Tomato Tart
- Use fresh, ripe tomatoes for the best flavor. Heirloom tomatoes add a beautiful color and taste.
- Feel free to experiment with different cheeses. Feta or Parmesan can also work well.
- To add more flavor, consider sprinkling some dried oregano or thyme over the tomatoes before baking.
- Make sure to not overfill the tart with tomatoes; keeping a border helps the pastry cook perfectly.
variation
For a twist, you can add sautéed onions or garlic for extra flavor. You can also introduce other vegetables like zucchini or bell peppers to create a veggie-packed tart. A drizzle of balsamic glaze just before serving adds a nice touch too.
FAQs
1. Can I use a different type of pastry?
Yes, you can use phyllo dough or a homemade pastry crust if you prefer, but the baking time may vary.
2. Can I make this recipe ahead of time?
You can prepare the tart ahead of time and keep it in the fridge before baking. Just be sure to bake it fresh before serving.
3. What should I serve with Tomato Tart?
A light green salad and some crusty bread pair nicely with Tomato Tart, creating a balanced meal.
Enjoy making your Tomato Tart! It’s a simple yet impressive dish that everyone will love.
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Tomato Tart
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A delightful dish featuring fresh tomatoes, flaky puff pastry, and cheese, perfect as an appetizer or light meal.
Ingredients
- 1 sheet of puff pastry
- 4-5 ripe tomatoes, sliced
- 1 cup shredded cheese (such as mozzarella or goat cheese)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface and place it on a baking sheet.
- Layer the sliced tomatoes on top of the pastry, leaving a border around the edges.
- Sprinkle the shredded cheese over the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 25-30 minutes, or until the pastry is golden brown.
- Remove from the oven and let it cool slightly before garnishing with fresh basil.
- Cut into slices and serve warm.
Notes
Best served warm. Can be stored in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean