Tomato Tart with Puff Pastry

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 sheet frozen puff pastry, (thawed)

2 to 3 medium heirloom tomatoes, (sliced 1/4-inch thick (about 1 pound)

Kosher salt, (to taste)

1 (5.2 oz) package Boursin Garlic & Herb cheese, (at room temperature)

Freshly ground black pepper, (to taste)

1 large egg, (beaten with 1 tablespoon water)

Drizzle of olive oil

1/4 cup fresh basil leaves, (torn or chopped)

2 tablespoons freshly grated Parmesan cheese

Directions

Preheat oven. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Prepare puff pastry. Place the thawed puff pastry on the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges, being careful not to cut all the way through. Prick the center of the pastry all over with a fork.

Prepare the tomatoes. Place the tomato slices on a paper towel or clean towel. Sprinkle with salt to draw out the moisture while you prepare the tart.

Spread the cheese. Spread the Boursin cheese evenly over the center of the puff pastry, leaving the border uncovered.

Add the tomatoes. Arrange the tomato slices over the cheese, slightly overlapping the slices. Season with freshly ground black pepper.

Brush and Bake. Brush the border with the beaten egg. Bake for 25 to 30 minutes, or until the puff pastry is puffed and deeply golden brown and the tomatoes are softened.

Garnish and serve. Remove from the oven and immediately drizzle with a little olive oil. Garnish with fresh basil and Parmesan cheese. Let sit for 5 to 10 minutes. Cut into squares and serve.

Nutrition

• Calories: 233 kcal
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: -3.997 g
• Cholesterol: 29 mg
• Sodium: 144 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 5 g