A tried-and-true tomato tart is the ultimate starter for the peak of summer. Taking less than ten minutes to prep (though don’t forget to thaw your pastry the night before!), the finished product almost makes me feel like a finalist on the Great British Baking Show — which I binged at the beginning of quarantine!
I especially recommend reserving this recipe for the final days of your heirloom tomato haul. Right before they’re too ripe for a salad or otherwise, slice and pop these onto puff pastry for a gorgeous roasted presentation.
Note: If you’re not a lemon fan, not a problem! Just omit that layer. The lemon is divine this time of year, but it is definitely strong.
Serves 8
1 puff pastry sheet, (thawed in the refrigerator overnight)
1 teaspoon flour
1 Meyer lemon, sliced paper thin (use a mandoline if you have one)
2-3 medium heirloom tomatoes, sliced 1/4-inch thin
2 tablespoons basil pesto
1 bunch fresh torn basil leaves
1 tablespoon good olive oil
Sea salt + black pepper
1. Preheat oven to 375 degrees. Place parchment paper on a baking sheet and dust with flour. Carefully unfold puff pastry and center on the baking sheet.
2. Brush basil pesto evenly on pastry, leaving a 1-inch border. Then, arrange lemon slices across pastry in an even layer. Layer half of the basil leaves on top of the lemon. Pat tomato slices dry with a paper towel, then add to pastry (a little overlapping is fine!). Drizzle olive oil over the top and sprinkle with salt and pepper.
3. Bake for 30 minutes, or until crust is golden brown. Allow pastry to cool for at least 10 minutes before garnishing with remaining basil, slicing, and serving.
