Tomato Tart – Food Wishes

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.

Thaw puff pastry and press together squares to form a rectangular tart shell.

Cut strips from extra pastry to create a border around the edge.

Pop the tart shell in the freezer for 10 minutes to firm it up.

Make semi-even slashes around the edge of the tart shell about a quarter inch apart.

Prick the bottom of the tart shell with a fork to dock it and prevent rising.

Transfer the tart shell to a preheated oven at 400°F (200°C) for about 10 minutes until lightly golden and partially puffed.

Press down the bottom of the tart shell with a fork while it's still hot, avoiding the border.

Let the tart shell cool for 10-15 minutes.

Spread 3-4 generous spoons of Dijon mustard evenly over the bottom of the tart shell.

Slice tomatoes about a quarter inch thick and layer them in a single layer without overlapping.

Season the tomatoes with French sea salt, black pepper, and a sprinkling of herbs de Provence.

Grate a light dusting of Parmesan cheese over the tomatoes.

Drizzle olive oil over the top of the tart.

Transfer the tart back to the oven and bake for 25-30 minutes until the pastry is browned and crispy and the tomatoes are caramelized.

Let the tart cool to room temperature, ideally on a cooling rack for about 20 minutes.

Drizzle with extra olive oil and sprinkle with chopped fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens