Easiest Tomato Parmesan TartKelsey Banfield
Last summer I wrote about a favorite tomato tart recipe that I found in Canal House Cooking. I’ve made the tart about a zillion times (okay, maybe more like a dozen) since I wrote that. Each time I make it I add a little bit of this or that, giving it a new twist every time. When I made it with the first seasonal tomatoes this week I added some shavings of Parmesan and a bit of chopped basil. It was a delicious summer tart that was so simple to make with great flavor. Even my daughter liked it, which is saying a lot since she tends to prefer her tomatoes sauce-style. I have a feeling I’ll be making this gorgeous, tasty tart several more times this summer. When I develop yet another variation for it I’ll be sure to let you know!
Easiest Tomato Parmesan Tart
1 sheet puff pastry, thawed
2 to 3 fresh tomatoes
1/4 cup shaved Parmesan
1 tablespoon chopped basil
freshly cracked black pepper
1. Preheat oven to 375ºF. Line a jelly roll pan with parchment paper or a Silpat. Place the puff pastry on the lined baking sheet and lightly score a 1/2³ border around the edge with a sharp knife. Use fork tines to prick the pastry inside the border all over. This will prevent the pastry from puffing up too much when baking.
2. Place the tomato slices in a single layer on the puff pastry, being careful not to overlap. Sprinkle the Parmesan and basil over the tomatoes, then drizzle with olive oil, a few cranks of good pepper and sea salt.
3. Baked for 30-40 minutes or until pastry is crispy and deeply browned. Sprinkle on a dash more salt. Serve.