- YIELDS | 4 SERVINGS
- PREP TIME | 20 MINS
- COOK TIME | 20 MINS
This dish is a perfect blend of slightly sweet from the cream and a little bit salty from Parmesan. The sauce marries well with the acid from the tomatoes and the fresh herbs add a bright, fresh note. This is a beautiful dish to make for a brunch or to serve as an appetizer.
Ingredients
- 1 1/2 pound tomatoes, sliced, patted dry with paper towels
- 1 sheet puff pastry, thawed
- 2/3 cup heavy whipping cream
- 2 cloves garlic, minced
- 2 cup Pecorino Romano or Parmesan, grated
- Salt and freshly ground pepper
- Basil or mint leaves for garnish
Instructions
- Preheat oven to 400°F.
- On a floured surface, roll out sheet of puff pastry into a 12-inch square. Place the sheet on a parchment-lined baking sheet.
- Bake the puff pastry for five minutes and then remove from oven. It will be slightly puffed. Arrange tomatoes and pastry in rows, slightly overlapping, leaving at least 1 inch on each side.
- Sprinkle with Kosher salt and fresh black pepper. Bake 20 minutes, until edges are puffed and golden.
- While the tart bakes, in a small saucepan combine the whipping cream and minced garlic. Bring to a boil and then reduce to a simmer for 5 minutes, stirring a few times, until slightly thickened.
- Add the Parmesan cheese and stir until smooth, then remove from heat.
- Drizzle the Parmesan cream mixture over the tart and sprinkle with a little more Kosher salt and fresh ground pepper. Garnish with basil or mint leaves.
Notes
If you prefer the edges a bit more browned, place under the broiler for a couple minutes but be careful to watch closely because the puff pastry can burn quite easily.
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