Summer Tomato Tarte

• total time: 25 minutes

Ingredients

2 sheets of puff pastry

1 tomato, sliced

Handful of basil, chopped

3 slices of cooked bacon, chopped

4 oz goat cheese

Sliced Mozzarella (I used the mini balls)

1 egg for egg wash

Salt and pepper

Olive oil

Thaw pastry at room temperature for 30 minutes.

Directions

Preheat oven to 400 F. Line a large baking sheet with parchment paper and set aside.

Slice your tomato into 8- 1/4 inch pieces. Lay each piece flat on paper towels and sprinkle with salt. This will draw out their moisture. Let them rest for 10 minutes, then pat them dry.

To your lined baking sheet, drizzle olive oil and spread evenly using a pastry brush into a rectangle the size of your two pastry sheets. Sprinkle with salt and pepper then lay down your basil, bacon, mozzarella and tomato slices, making sure everything is evenly spread out across the rectangle.

Roll out your puff pastry on a work surface and spread your goat cheese evenly across the two sheets of pastry. Place the pastry sheets goat cheese side down to fit over your rectangle. They may overlap which is fine. Crimp the edges with a fork then score diagonal lines on the top using a knife.

Whisk your egg and cover the pastry in egg wash using your pastry brush. Bake for 15 minutes or until your pastry has risen and is golden brown.

Place another baking sheet or cutting board on top of the tart and flip over. Peel back the parchment paper slowly. If some of your toppings stick, that’s ok just use a knife or spatula to scrap them back into the tart. Slice and enjoy!