Tomato Basil Tart
Tools You'll Need
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- 2 small bowls
- Parchment paper
- Rolling pin
- Dinner fork
- Pastry brush
- Baking sheet
- 4 medium tomatoes, sliced about ¼”-thick (use different colors if you can find)
- 2 tablespoons olive oil
- 1 garlic clove, finely chopped or grated on a micro plane
- 1 sheet frozen puff pastry, thawed
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Kosher salt to taste
- Freshly ground pepper
- 1 cup fresh basil leaves, torn (optional)
- All-purpose flour (for dusting)
Preheat your oven to 375°.
Place paper towels on top of a cutting board or counter. Place tomatoes in an even layer and cover with more paper towels to absorb some of the moisture.
Combine garlic and oil
In a small bowl, combine 1 tablespoon olive oil with garlic and set aside.
Combine dried herbs
Using another small bowl, combine dried basil and dried thyme.
Roll out pastry sheet
Place a sheet of parchment paper on a flat surface and dust with flour. Place puff pastry on top of the parchment and gently roll out to fit your baking sheet.
Prick holes in pastry dough
Using a fork, prick pastry around in the center leaving about a 1" border around the edges.
Transfer pastry to baking sheet
Slide the parchment paper with the puff pastry onto a rimmed baking sheet.
Brush on garlic oil
Brush dough with garlic oil, staying within the 1” border.
Place tomatoes on tart
Pat tomato slices dry and arrange them on top of the pastry in an even layer (some overlapping is fine), making sure to stay within the border.
Sprinkle with spices and oil
Sprinkle with dried herbs, salt, pepper, and remaining tablespoon olive oil.
Bake your tart for about 30–35 minutes until the edges of the pastry are browned, puffed, and crisp.
Let tart cool
Let the tart cool for 10 minutes before cutting it into squares.
Garnish and serve
Garnish with freshly torn basil leaves if you’d like, then serve immediately.