Chef John's Tomato Tart
Description
This easy fresh tomato tart bakes a layer of sliced tomatoes flavored with mustard and fresh herbs on crispy puff pastry for an amazing summer treat.
Ingredients
•
1 sheet frozen puff pastry, thawed and cut into quarters
•
2 1/2 tablespoons Dijon mustard
•
1 large ripe tomato, sliced into 1/4-inch rounds
•
salt and freshly ground black pepper to taste
•
3 pinches herbes de Provence
•
1 tablespoon freshly grated Parmigiano-Reggiano cheese
•
2 tablespoons extra-virgin olive oil, divided
•
1 pinch chopped fresh oregano
•
1 pinch chopped fresh parsley
•
1 pinch chopped fresh thyme
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
3
Freeze dough until firm, about 10 minutes.
4
Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
5
Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing the border. Let cool for 10 minutes.
6
Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
7
Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.