These Individual Tomato Tarts are a simple yet elegant way to showcase fresh heirloom tomatoes. Buttery, flaky puff pastry is topped with smoked Gouda, juicy tomato slices, and a garlic-infused olive oil, then baked until golden and crisp. Finished with fresh herbs and flaked sea salt, these savory tarts make a perfect appetizer, brunch dish, or light summer supper.
Individual Tomato Tarts
Makes 6
Ingredients
- 12 (¼-inch-thick) slices heirloom tomatoes
- 2 teaspoons kosher salt
- All-purpose flour, for dusting
- ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
- 1 large egg, lightly beaten
- 6 ounces smoked Gouda cheese, shredded
- 1 tablespoon olive oil
- 2 cloves garlic, grated
- Garnish: chopped fresh parsley, chopped fresh dill, fresh thyme leaves, flaked sea salt
Instructions
- On a baking sheet lined with paper towels, arrange tomato slices in an even layer. Sprinkle with kosher salt, and let stand for 20 to 30 minutes. Pat dry.
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold puff pastry sheet. Using a knife dipped in flour, cut into 6 equal rectangles. Place on prepared pan. Brush each rectangle with egg. Top with cheese and 2 tomato slices each, overlapping slightly.
- In a small bowl, combine oil and garlic. Brush each tomato slice with oil mixture.
- Bake until pastry is golden brown and puffed, about 20 minutes. Garnish with parsley, dill, thyme, and sea salt, if desired.
