Summer Tomato Tart Recipe

Name: Summer Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sheets puff pastry, thawed according to package directions (17.3-ounce package); 2 1/2 lbs firm-ripe summer tomatoes; 1 cup fromage blanc; salt; 1 cup very thinly sliced red onion; 1/2 cup pitted oil-cured kalamata olives or 1/2 cup other flavorful black olives; 1/2 teaspoon dried thyme; fresh ground pepper; 2 tablespoons extra virgin olive oil; 2 tablespoons thinly sliced basil or 2 tablespoons chopped fresh basil

Servings: persons

2 sheets puff pastry, thawed according to package directions (17.3-ounce package)
2 1/2 lbs firm-ripe summer tomatoes
1 cup fromage blanc
salt
1 cup very thinly sliced red onion
1/2 cup pitted oil-cured kalamata olives or 1/2 cup other flavorful black olives
1/2 teaspoon dried thyme
fresh ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons thinly sliced basil or 2 tablespoons chopped fresh basil

1
Preheat the oven to 400 degrees. Line 2 large baking sheets with parchment paper. Roll out each puff pastry sheet to a 12 x 14-inch rectangle. Place on the baking sheets and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of each pastry with a fork and bake for 10 minutes. Let cool for 15 to 20 minutes.
2
Meanwhile, slice the tomatoes in half widthwise and gently squeeze out the seeds and juice. Slice the tomatoes into 1/8-inch-thick rounds.
3
Using a rubber spatula, spread half of the fromage blanc over one of the cooled crusts. Cover the fromage blanc with half of the tomatoes, slices overlapping, then season with salt. Top the tomatoes with half of the onion slices, dot with half of the olives and sprinkle with half of the thyme and some pepper.
4
Bake the tart for 18 minutes, or until the tomatoes are very soft but before the onion gets too brown.
5
While the first tart is baking, assemble the other tart with the remaining ingredients. Bake the second tart when the first one comes out of the oven. (It's better not to bake the tarts at the same time.).
6
Right before serving, drizzle the tarts with the olive oil and sprinkle with basil.
7
Serve hot or at room temperature.

409

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: 2 sheets puff pastry, thawed according to package directions (17.3-ounce package), 2 1/2 lbs firm-ripe summer tomatoes, 1 cup fromage blanc, salt, and more.

Yes, Summer 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.

Summer Tomato Tart

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