Recipe: Tomato Lemon Tart

I was looking for something to take to a potluck brunch that would be savory, easy to put together, and still be tasty at room temp. This tomato-lemon tart fit that bill pretty well, and has the added benefit of using exactly one very large tomato from my garden. 

Go make this tart while your tomatoes are still tasty. 

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Tomato-Lemon Tart
Adapted from Bon Appétit 
Serves: 2-3 as a main, cuts into 16 small pieces as a side 

They recommend serving with crème fraîche; I didn't and it was great on its own. You don't need to peel the lemon; the rind cooks down and is really tasty. Also tasty at room temperature. 

  • 1 sheet of frozen puff pastry, thawed 
  • 1 garlic clove, minced 
  • 2 Tbsp. olive oil, divided 
  • 1 lemon, thinly sliced or sliced on a mandoline
  • 1 c. basil, chopped 
  • ~1 lb. ripe tomatoes, sliced about 1/4 inch thick and patted dry 
  • Salt and pepper 

Preheat oven to 375°.

Roll out the puff pastry on a piece of lightly-floured parchment paper until it's about 10" wide and 15" long. Prick the puff pastry with a fork all over, but leave a 1" boundary around the edge. 

Combine the garlic with half the olive oil and brush the pastry with the oil and garlic. 

Lay the lemon slices on the pastry in one layer, inside the border. Sprinkle basil over the lemons. Lay the tomato slices on the basil in one layer. Add a good amount of salt and a little pepper. Drizzle with the rest of the oil. Transfer parchment paper carefully to a large cookie sheet. 

Bake about 25-35 minutes or until the crust is golden brown. Let sit for a few minutes to let the crust crisp. Slice and serve.