Heirloom Tomato Tart
When tomatoes are at their peak, they deserve to be the star of the show. Use a variety of colours and sizes for this tomato tart to show off the best of the season.
| Servings | Prep Time | Cook Time |
| 9squares | 10minutes | 20minutes |
| Servings | Prep Time |
| 9squares | 10minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1/2 package puff pastry
- 1 each egg
- 150 g garlic & herb or peppercorn Boursin cheese At room temperature
- 3 large heirloom tomatoes
- extra virgin olive oil As desired.
- sea salt flakes As desired.
- basil leaves Fresh, and as desired. (Can use chervil or chives, if preferred.)
- black pepper As desired.
Servings: squares
Units:
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Ingredients
Servings: squares
Units:
|
Instructions
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper (or use parchment from pastry wrap). Unroll pastry (it should be a 10-inch square) and place on parchment paper. Use the tines of a fork to press a 1-inch (2.5 cm) border around edge of pastry. Prick pastry all over with a fork.
- In a small bowl, whisk egg and water together; brush lightly over entire surface of pastry. Bake for 17 to 22 minutes or until pastry is golden brown all over top and bottom. While pastry is in the oven, slice tomatoes thinly. Once ready, transfer pastry to a rack to cool completely.
- Once, cooled, spread cheese evenly over cooled pastry, leaving border open. Layer tomatoes over cheese. Drizzle with olive oil; sprinkle with salt and scatter basil over top. Season with fresh black pepper (if desired). Cut into 9 squares to serve.
Recipe Notes
PER SERVING: 542 calories, 18 g protein, 39 g fat (13 g saturated fat), 31 g carbs, 2 g fibre, 82 mg cholesterol, 331 mg sodium.
Originally Published in Best Health Canada
