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Capture the essence of summer on a flaky crust with this Easy Summer Tomato Tart. This simple yet stunning dish showcases the vibrant flavors of the season. Bursting with juicy, sun-ripened tomatoes and elevated by my small batch, handcrafted Herbes de Provence, this tart is a delightful treat that's perfect for sharing. No need to fuss over homemade pastry; frozen puff pastry is our shortcut to effortlessly impressive results.
Easy Summer Tomato Tart
Makes one 9 x 13-inch tart
Ingredients
1 pound ripe medium or large tomatoes, such as heirloom, beefsteak, or Campari, sliced crosswise 1/4-inch thick
Kosher salt
1 sheet packaged puff pastry, thawed
1/4 cup créme fraîche or Greek yogurt
1 medium shallot, thinly sliced
2 ounces crumbled goat cheese
1 teaspoon Herbes de Provence
Directions
Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. Sprinkle both sides of the tomatoes with kosher salt, top with another layer of paper towels, and set aside for 15-20 minutes to allow the salt to draw moisture from the tomatoes.
Meanwhile, preheat the oven to 400F with a rack in the middle of the oven. Lay the puff pastry on a large sheet of parchment paper and roll it into a 9x13-inch rectangle. Use the parchment to lift and transfer the pastry to a rimmed baking sheet. Prick the pastry all over with a fork, leaving a 1/2-inch border around the edges. Spread the créme fraîche over the puff pastry, leaving the border alone.
Layer the tomatoes over the créme fraîche, overlapping the edges slightly. Sprinkle the shallot over the tomatoes. Continue with a second layer if you have more tomatoes and/or shallot. Sprinkle the goat cheese evenly over the top, followed by the Herbes de Provence.
Bake the tart, rotating halfway through, until the pastry is puffed and the border and bottom of the tart are golden brown, around 35-40 minutes.
Serve warm or at room temperature, along with a simple green salad and a lovely French Rosé.
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