Heirloom Tomato Tart
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- 1 sheet frozen puff pastry (thawed according to the package directions)
- 1 cup 6 oz./185 g ripe various colored heirloom cherry tomatoes, halved
- 1 ripe heirloom red tomato (thinly sliced)
- 1 ripe heirloom yellow tomato (thinly sliced)
- 1 ripe heirloom orange tomato (thinly sliced)
- 1 ripe heirloom green tomato (thinly sliced)
- 1 ripe heirloom redish purple tomato (thinly sliced)
- 6 ounces feta cheese (crumbled (or goat cheese)
- 2 ounces pancetta (cooked)
- Salt and freshly ground pepper
- Tiny basil leaves for garnish
- Fresh thyme for garnish
- 1 recipe Basil Vinaigrette
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Preparation
Step 1
Preheat an oven to 400°F. Line a rimmed baking sheet with parchment paper.
Step 2
Unfold the pastry sheet on a lightly floured work surface. Roll out into a 9-by-13-inch rectangle about 1/8 inch thick. Transfer the rectangle to the prepared baking sheet. Using a fork, prick the rectangle evenly all over. To create a border on the tart, trace a 1/2 inch border on the outside of the puff pastry, slicing halfway through the puff pastry. Be careful not to cut through the entire puff pastry.
Step 3
Arrange the cherry tomato halves, sliced tomatoes, pancetta and cheese evenly on top of the pastry rectangle. Sprinkle evenly with salt and pepper, and top with the thyme sprigs.
Step 4
Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven and transfer to a work surface. Cut the tart into pieces and serve with a bowl of basil vinaigrette for drizzling. Add tiny basil leaves on top to garnish.
Step 5
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