French Tomato Tarte

cheese

🥗Healthier: nutritional yeast

💰Cheaper: ricotta

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and provides a similar flavor.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Wash the vine ripened tomatoes and slice them using a sharp knife.

Preheat the oven to 400°F.

Take one sheet of thawed puff pastry and roll it out to fit an 18x13 inch baking sheet.

Line the baking sheet with tin foil and drizzle a little olive oil to prevent sticking.

Place the puff pastry on the baking sheet and gently flatten it out, folding up the sides to create a crust.

Use a fork to flatten the edges of the pastry and create a pattern.

Spread a generous amount of Dijon mustard over the pastry base.

Sprinkle plain breadcrumbs over the mustard to absorb tomato juices.

Add sliced tomatoes on top of the breadcrumbs, followed by a generous amount of salt and black pepper.

Chop fresh rosemary and sprinkle it over the tomatoes.

Drizzle an obscene amount of olive oil over the tart.

Bake in the preheated oven for 40 to 45 minutes until golden and crispy.

Let the tart cool for about 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens