Before we know it, tomato season will be behind us and I didn’t want to let it get away without indulging in all the fresh tomatoes that are still ripe for the pickin’! I came up with this super easy recipe that I think would make the perfect centerpiece for your brunch tables. Just a few ingredients is all you need to make this D to the LISH tart. Use whatever type of tomatoes you like! I used a combo of beef tomatoes and cherry tomatoes. I added a blend of my favorite herbs to bring another layer of freshness to this recipe. Add this recipe to your must try list, it’s a keeper!
Herby Tomato Tart
8
servings20
minutes25
minutesIngredients
1 1 Pepperidge Farm Puff Pastry Sheet
2-3 2-3 Beef Tomatoes
1 Pint 1 Cherry Tomatoes
*For the Herby Cheese Base*
1/2 cup 1/2 Whole Milk Ricotta
1/2 cup 1/2 Whipped Cream Cheese
1/3 cup 1/3 Freshly Grated Parmesan Cheese
1 1 Clove Garlic Grated
1 tsp 1 Salt
1/4 tsp 1/4 Pepper
1 Tbsp 1 Freshly Minced Parsley
1 Tbsp 1 Freshly Minced Dill
1 Tbsp 1 Freshly Minced Chives
1 Tbsp 1 Freshly Chopped Basil
Additional Herbs to top
Balsamic Glaze to Top(Optional)
Directions
- To begin, thaw out your puff pastry sheet. Once thawed, roll out onto a sheet tray. Preheat oven to 400
- While oven is preheating, mix up your herby cheese base
- Spread your cheese mixture onto your puff pastry leaving 1″ on the sides. Slice your beef tomatoes and salt them, allowing moisture to draw out. Layer the sliced tomatoes on the tart
- Add your cherry tomatoes. Fold over your pastry dough and brush with melted butter. I used an herb garlic butter to add more flavor. Bake at 400 for 25 minutes until the pastry is golden brown
- Top with freshly chopped herbs and balsamic glaze if desired
Notes
- To prevent excess liquid from your tomatoes, salt them and place in a strainer with seeds removed for 30 minutes. You can also roast in the oven before adding to the tart as well. This will help prevent the bottom of the crust turning soggy.