Chef John's Tomato Tart Recipe

Recipesfull introduces to you: Vegetarian Recipes. (Chef John's Tomato Tart Recipe). One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.

Brief

Prep 20 mins

Cook: 35 mins

Additional: 20 mins

Total: 1hr15 mins

Servings: 4

Yield: 4 servings

Chef John's Tomato Tart Recipe

Ingredients

1 sheet frozen puff pastry

thawed and cut into quarters

2 ½ tablespoons Dijon mustard

1 large ripe tomato

sliced into 1/4-inch rounds

salt and freshly ground black pepper to taste

3 pinches herbes de Provence

1 tablespoon freshly grated Parmigiano-Reggiano cheese

2 tablespoons extra-virgin olive oil

divided

1 pinch chopped fresh oregano

1 pinch chopped fresh parsley

1 pinch chopped fresh thyme

Tips

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.

Step 3

Freeze dough until firm about 10 minutes.

Step 4

Score border with a knife making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.

Step 5

Bake tart shell until lightly golden and partially puffed about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.

Step 6

Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.

Step 7

Bake in the preheated oven until pastry is well browned and crispy 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano parsley and thyme on top.

Nutritional Information

Chef John's Tomato Tart Recipe

Servings Per Recipe:4

Calories: 416.6

% Daily Value *

Protein: 5.3g 11%

Carbohydrates: 31.1g 10%

Dietary Fiber: 1.5g 6%

Sugars: 1.7g

Fat: 30.2g 46%

Saturated Fat: 7g 35%

Cholesterol: 1.1mg

Vitamin A Iu: 427.1IU 9%

Niacin Equivalents: 3.8mg 29%

Vitamin B6: 0.1mg 3%

Vitamin C: 6.7mg 11%

Folate: 54.5mcg 14%

Calcium: 26.7mg 3%

Iron: 1.7mg 10%

Magnesium: 15.8mg 6%

Potassium: 150.3mg 4%

Sodium: 444.8mg 18%

Thiamin: 0.3mg 27%

Calories From Fat: 271.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.