Here’s a dish that is so easy, and so delicious, you just have to try it! It’s perfect for anyone who swears that they can’t make a pie crust, because with this herbed tomato tart recipe, you don’t have to!
The recipe calls for commercially prepared puff pastry. (You can find it in the freezer case of your local grocery store.) Puff pastry is light, crisp and flaky. It’s a delightful alternative to a regular pie crust.
Your guests will be wowed, and you’ll wonder where this easy, delicious entrée has been all your life! Or, at least, where it’s been all summer, as you’ve been looking for different ways to use the flavorful tomatoes that are in season right now.
Use fresh herbs for maximum flavor. I used a mix of fresh basil, parsley, oregano, with a little fresh rosemary. You can use any or all of these. Basil should be in abundance right now and is a perfect companion for ripe summer tomatoes.
While fresh herbs are preferable, sometimes dried herbs may be all you have on hand. In this case, use about a third as much of dried herbs as the recipe calls for fresh.
Use a good-quality olive oil. I recommend the Kirkland brand extra virgin olive oil from Costco. It is delicious and an excellent value to boot.
Pair this tomato tart with a lovely green salad, and you’ll have an easy entrée that’s elegant enough to serve to guests.
A glass of white wine on the side would not go amiss with this dish. For a wine pairing suggestion, I like a white wine. Try a Sauvignon blanc or a Viognier. If you prefer red wine, go with something light and crisp like Pinot Noir or rosé.
Pre-bake the crust. Allow it to cool. Sprinkle it with cheese, then add the tomatoes.
Herbed Fresh Tomato Tart on Puff Pastry
1 package Pepperidge Farm puff pastry, thawed
2 or 3 tomatoes, sliced thin; (you’ll need about 16 – 20 thin slices of tomato, depending on the size of your tomatoes)
1 teaspoon salt
1 cup grated mozzarella cheese
1/2 cup feta cheese
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup chopped mixed fresh herbs (I used fresh basil, parsley, oregano, and a little fresh rosemary)
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
Place tomato slices on a layer of paper towels, salt them well, and allow them to drain off their excess moisture onto the paper towels. This will take about 20 minutes. (This keeps the crust from being too soggy.)
Roll 1 sheet of the puff pastry (there will be 2 sheets in the box) into a rectangular shape that will fit onto a 18 x 13 inch rimmed baking sheet. Cut long strips that are 1″ wide from the remaining sheet of puff pastry to make the raised edge of the crust, and lay them around the perimeter.
Pre-bake the puff pastry at 400 degrees for approximately 8 minutes. You want the crust to be lightly golden, but not too brown, because you’ll be baking the tart again, once you’ve added the rest of the ingredients, so keep an eye on things.
Transfer pastry to wire rack to cool.
Place baked and cooled pastry back on rimmed baking sheet, and sprinkle with mozzarella cheese, feta cheese, onion, and garlic.
Spread tomato slices on top. Sprinkle with herbs, a generous grind of pepper, and drizzle with extra virgin olive oil.
Bake at 400 degrees for about 15 minutes, until cheese is melted.