Heirloom Tomato Tart
 
Makes 1 (14 x 9½-Inch) Tart
Ingredients
  • 3 medium heirloom tomatoes, sliced ¼ inch thick and seeded
  • 1 cup assorted cherry tomatoes, sliced ¼ inch thick
  • 1 tablespoon plus ¼ teaspoon kosher salt, divided
  • ¼ cup olive oil
  • 2 tablespoons lemon zest
  • 1 teaspoon chopped fresh parsley
  • ¼ teaspoon crushed red pepper
  • 4 ounces shredded mozzarella cheese
  • 2 ounces shredded Parmesan cheese
  • ¼ cup mayonnaise
  • All-purpose flour, for dusting
  • ½ (17.3-ounce) package frozen puff pastry sheets (1 sheet), thawed
  • Fresh basil leaves, to serve
  • Garnish: chopped fresh parsley, crushed red pepper
Instructions
  1. Arrange all tomatoes in a single layer on paper towels. Sprinkle with 1 tablespoon salt. Let stand for 30 minutes. Pat dry.
  2. Position oven rack in bottom third of oven. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  3. In the container of a blender, process oil, lemon zest, and remaining ¼ teaspoon salt for 1 minute. Transfer to a small bowl, and stir in parsley and red pepper.
  4. In a medium bowl, stir together mozzarella, Parmesan, and mayonnaise.
  5. On a lightly floured surface, roll puff pastry lengthwise into a 14x9½-inch rectangle. Place on prepared pan. Using a sharp knife, score dough to create a ½-inch border. Spread cheese mixture in an even layer within border. Arrange tomatoes on top of cheese mixture.
  6. Bake until puffed and golden brown, 20 to 25 minutes. Let cool for 10 minutes. Drizzle with oil mixture. Top with basil. Garnish with parsley and red pepper, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/heirloom-tomato-tart/