Heirloom Tomato Tart | Dorothy Lane Market

Heirloom Tomato Tart

PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 12
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters

Heirloom tomatoes shine in this easy-to-make dish. 

INGREDIENTS

  • 1 sheet frozen puff pastry, thawed
  • ⅓ cup basil pesto
  • 2 cups Asiago Fresco or provolone cheese, grated
  • ⅓ cup Parmigiano-Reggiano, grated
  • 2 large heirloom tomatoes, sliced thin
  • 1 Tbsp freshly ground black pepper

INSTRUCTIONS

1
Preheat oven to 400°F.
2
Place the puff pastry sheet on parchment paper and roll to 12"x 12". Transfer to a baking sheet.
3
Spread a thin layer of the pesto on the puff pastry, and sprinkle with Asiago Fresco and Parmigiano-Reggiano. Place the tomatoes in a single layer on top. Grind fresh pepper on top of tomatoes and sprinkle the additional Parmigiano-Reggiano.
4
Bake for 30 minutes or until the puff pastry is puffed and golden brown.
5
Remove from oven and lightly drizzle with olive oil, sprinkle with sea salt, and top with thinly-sliced fresh basil.

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Heirloom Tomato Tart

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 12

INGREDIENTS

  • 1 sheet frozen puff pastry, thawed
  • ⅓ cup basil pesto
  • 2 cups Asiago Fresco or provolone cheese, grated
  • ⅓ cup Parmigiano-Reggiano, grated
  • 2 large heirloom tomatoes, sliced thin
  • 1 Tbsp freshly ground black pepper

INSTRUCTIONS

1
Preheat oven to 400°F.
2
Place the puff pastry sheet on parchment paper and roll to 12"x 12". Transfer to a baking sheet.
3
Spread a thin layer of the pesto on the puff pastry, and sprinkle with Asiago Fresco and Parmigiano-Reggiano. Place the tomatoes in a single layer on top. Grind fresh pepper on top of tomatoes and sprinkle the additional Parmigiano-Reggiano.
4
Bake for 30 minutes or until the puff pastry is puffed and golden brown.
5
Remove from oven and lightly drizzle with olive oil, sprinkle with sea salt, and top with thinly-sliced fresh basil.

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