This past weekend I had my uncles and their families over for lunch. They were supposed to come around 1 and it was 1:15 when I realized that I had forgotten to make the tomato tart. 15 minutes later I was waiting for it to come out of the oven and despite the fact that I rushed the process a little it still turned out well.
The recipe is slightly adapted from Ten Dollar Dinners by Melissa D’Arabian and I have made it many times by now. It makes for an especially lovely summer lunch with a side of lightly dressed baby arugula and is equally good as a ‘snack’ on its own. I usually make it in a tart pan, but on one occasion when my tart pan had run away from home I put it out on a baking sheet and found that I quite like the effect.
You can switch the Parmesan out for goat cheese if you prefer. The mustard flavour is mild at best, my mustard hating sister (Yeah, I know, weirdo) enjoyed the tart and didn't even know there was some Dijon action happening.
The tomatoes are clearly the star here so make sure you get the reddest most beautifully ripe tomatoes you can find!
Tomato Tart
Serves 4 (w a side salad)
One sheet butter puff pastry(10*10) thawed
2 tbsp Dijon mustard
3 Roma tomatoes
1 ½ tbsp dried thyme (or preferred combination of herbs)
½ cup of finely grated parmesan cheese
Olive oil for drizzling
Freshly cracked black pepper and sea salt for seasoning
Preheat your oven to 450 F. Now slice your tomatoes thinly and uniformly and place them on a clean kitchen/dish towel, sprinkle with a little salt and let them be to allow the water to leach out. Don't rush this - no one wants a soggy tart!
Grate your parm and check on the tomatoes 10 – 15 minutes later. Dab them with a clean cloth or paper towel to suck up more extra moisture.
Unfurl your sheet of puff party. If you wish to make a circular tart then press into tart tin and trim excess otherwise just place the sheet of puff pastry on a parchment lined baking sheet. Smear two tablespoons of Dijon (or more) on the puff pastry and then arrange the tomatoes on in a pretty pattern. Sprinkle with thyme, top with grated parm and bake.
Bake for 20-25 minutes until the edges are a lovely crisp brown and the tomatoes are tender. Sprinkle with crushed black pepper and sea salt. This tart is best fresh from the oven.
Such a colorful, light summer tart!
thanks!
I'm going to try this for sure! Sounds and looks delicious!
Or I can just make it for you 😉
Looks beautiful and delicious!
Thanks!
beautiful photographs - I love this tart
Thanks! Do try it!
This looks amazing! I love how simple and easy this recipe is. Definitely a recipe to try out this Summer! 🙂
Thanks Jess!!!
That looks delicious! And putting it on a puff pastry, ooh you can't go wrong! Pinning this!
Thanks Salma 🙂
I love the tart, perfect for a Sunday brunch!
Thank you!
This is so easy to make and looks so wonderful. Topping varieties are endless for this simple tart. Thanks Sarah.
They really are! Am thinking of doing a version with some other summer produce and goat cheese, let me know if you give it a go
Great recipe which I shall try very soon when my home-grown tomatoes are ripe and ready. Lovely looking as well.
Mmmm nothing like real tomatoes!!! With my black thumbs I have been too scared to plant any! What else are you growing this summer?
Made this last night ... yum. Hubby says recipe is a keeper. Quick question, did you drizzle the olive oil before or after baking?
Hey Tanya! THRILLED that you made it and it worked 🙂 Olive oil should get drizzled on right before baking, I will add that in. Thanks for pointing it out!
Gorgeous tart!
Thank you much much!