Last of the Season Tomato Tart

goat cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta provides a similar texture with fewer calories.

basil pesto

🥗Healthier: spinach pesto

💰Cheaper: store-bought pesto

Spinach pesto is lighter and often cheaper.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are nut-free and more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

Preheat the oven to 400°F (200°C).

Unroll the butter puff pastry and place it into a tart pan with a removable bottom.

Pierce the bottom of the pastry with a fork to prevent it from puffing up too much.

Line the pastry with parchment paper and add weights on top to keep it from rising during baking.

Bake the pastry in the preheated oven for 10 to 15 minutes.

While the crust is baking, prepare the cheese filling by adding 1 block of cream cheese and 1/4 cup of whipping cream to a food processor.

Add 1 teaspoon of kosher salt and some black pepper to the food processor and blend until smooth.

Add a little more whipping cream to lighten the texture, then blend again.

Transfer the cheese mixture to a bowl and fold in half a clove of minced garlic, lemon zest, chopped dill, rosemary, and fresh basil.

Let the tart shell cool for a few minutes after baking before assembling the tart.

Slice the field tomatoes into thick slices, removing the top and cutting them in half if needed.

Spread the whipped herb and garlic cream cheese mixture over the cooled tart shell.

Layer the sliced tomatoes on top of the cream cheese, gently pressing them down.

Sprinkle flaky sea salt over the tomatoes to finish the tart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens