Is your garden overflowing with tomatoes, or did you pick up some beauties at the farmer's market? Let's get creative with this quick and delicious tomato tart!
Celebrate the end of tomato season with this simple tart, a perfect way to showcase those beautiful tomatoes still growing in your garden or appearing at your local farmers' market. Using puff pastry for ease, this recipe offers a buttery crust that beautifully complements the juicy, ripe tomatoes. With just a few simple ingredients, you can create a delicious dish. Make sure to finish the tart with a generous drizzle of our Gladstone Honey Heat sauce.
A quick, simple, yet elegant way to turn your tomatoes into a sophisticated tart. This recipe is a game-changer!
End-of-Season
Tomato Tart
Makes 1 Tart
Serves: 4
Prep Time: 10 Minutes
Bake Time: 20 - 25 Minutes
Ingredients:
1 sheet of puff pastry (thawed if frozen)
1-2 tablespoons olive oil, plus more for drizzling
2-3 cloves garlic, minced or grated
¾ cup extra old white cheddar cheese, grated (you can use another cheese of your liking)
3-4 ripe tomatoes, sliced (about ¼ inch thick) or a mix of small cherry tomatoes will work as well
1 tablespoon sesame seeds
Sea salt to taste
1 egg, beaten (for egg wash)
Gladstone Honey Heat Hot Sauce, for drizzling
Parmesan cheese, for garnish
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface until it’s about 12 inches in diameter. Transfer the puff pastry to a parchment-lined baking sheet.
Assemble the Tart: drizzle olive over the center of the puff pastry and brush or add on the minced/grated garlic, leaving a border of about 1.5 inches around the edge. Sprinkle the cheese evenly over the center of the tart.
Arrange Tomatoes: Arrange the tomato slices in a circular pattern over the cheese, starting from the center and working your way out, slightly overlapping them.
Fold Edges and Season: Gently fold the edges of the puff pastry over the outer edge of the tomatoes, creating a rustic border. Brush the edges with the beaten egg to help seal and sprinkle with the sesame seeds. Season with
a pinch of sea salt.
Bake: Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up, and the tomatoes are tender.
Garnish and Serve: Remove from the oven and let cool for a few minutes. Drizzle generously with our Honey Heat Hot Sauce and sprinkle with shavings of Parmesan cheese.
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