Chef John'S Tomato Tart Recipe

Name: Chef John'S Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 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.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Chef John'S Tomato Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chef John'S Tomato Tart

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