Summer Tomato Puff Pastry Tart
Fresh, colourful, and full of flavour, this summer tomato tart is the perfect light lunch or side dish. A mix of juicy heirloom and cherry tomatoes baked on flaky puff pastry with Dijon, garlic, and herbs makes this dish both simple and impressive. Serve it warm or at room temperature for an effortless summer meal everyone will love.
Ingredients
- Mixed tomatoes – a combination of large, grape, and cherry tomatoes (try using different colours for visual appeal)
- 2 sheets of frozen puff pastry
- 4 cloves garlic, peeled and finely diced
- 2 Tbsp olive oil
- 2 Tbsp Dijon mustard
- 1 large egg (for egg wash)
- Salt and freshly ground black pepper
- Optional: fresh basil or thyme
- Optional: balsamic vinegar and freshly grated parmesan cheese
Method
Preheat the oven to 190°C and line a large baking tray with baking paper.
On a lightly floured surface, roll out one sheet of puff pastry to approximately 23 x 33 cm. Roll out the second sheet and cut 3–4 cm wide strips from each side. In a small bowl, whisk the egg with a splash of water to make the egg wash.
Brush the large sheet with egg wash, then place the strips around the edges to form a border. Brush the strips with more egg wash and lightly sprinkle with salt. Use a fork to gently prick the centre of the tart (avoid pricking the border).
In a small bowl, combine the garlic, olive oil, and Dijon mustard. Brush this mixture evenly over the centre of the puff pastry. Pre-bake the tart base for 12–15 minutes, or until it just starts to turn golden. Remove and allow it to cool slightly.
Thinly slice the large tomatoes and halve the smaller ones. Place them on paper towels for about 5 minutes to absorb excess moisture. Drizzle with olive oil, season with salt and pepper, and sprinkle over chopped basil or thyme (if using).
Arrange the tomatoes over the cooled pastry base. Return to the oven and bake for another 20–25 minutes, or until the pastry is golden and the tomatoes are tender.
Drizzle with balsamic vinegar and top with freshly grated parmesan. Slice into squares and enjoy warm or at room temperature, then Enjoy!
Found on: https://siegefoodphotoblog.com/2020/09/22/end-of-summer-tomato-tart/
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