Friday, August 11, 2017

Tomato Tart

This is better than the best pizza I've ever had, and a lot less work. The choice of cheese is important, and asiago fresco is awesome.  I suggest avoiding a mild cheese like mozzarella. This is best as a summer treat when tomatoes and basil are at their best.

  • 1 sheet of frozen puff pastry, thawed
  • Parchment paper
  • ⅓ cup of basil pesto
  • 2 cups asiago fresco (or provolone cheese), grated
  • ⅓ cup grated parmesan cheese, plus 2 tablespoons
  • 2 large heirloom tomatoes, thinly sliced (9 slices)
  • Freshly ground black pepper
  • Extra virgin olive oil
  • Sea salt
  • 5-6 basil leaves, sliced thinly


  • Preheat oven to 400 degrees
  • Place the puff pastry sheet on parchment paper and roll out to 12" x 12"
  • Spread a thin layer of the pesto on the puff pastry
  • Sprinkle 2 cups of asiago fresco (or provolone cheese), then the parmesan cheese over the pesto
  • Place the tomatoes in a single layer on top
  • Grind fresh pepper on top of the tomatoes
  • Sprinkle the additional 2 tablespoons of parmesan cheese on top of the tomatoes
  • Place on a cookie sheet and bake for 20-30 minutes or until the puff pastry is puffed and golden brown
  • Remove from oven
  • Top with a drizzle of olive oil, sprinkled sea salt and basil leaves
  • Cut into 9 squares

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