This Heirloom Tomato Tart is topped with a spicy, zesty, herby dressing that you’ll want to add to all your favorite summer dishes.
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
- Arrange all tomatoes in a single layer on paper towels. Sprinkle with 1 tablespoon salt. Let stand for 30 minutes. Pat dry.
- Position oven rack in bottom third of oven. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- 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.
- In a medium bowl, stir together mozzarella, Parmesan, and mayonnaise.
- 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.
- 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.
