Easy Tomato Tart Recipe with Puff Pastry

Ingredients

• 1 sheet frozen puff pastry, thawed and cut into quarters
• 2.5 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

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Place 2 sheets of puff pastry on a silicone-lined baking sheet. Gently press the short edges of the pastry together to create a rectangular base for the tart. Trim any excess pastry from the remaining 2 sheets and press them around the edges of the base to form a raised border.
3. Place the assembled tart in the freezer for about 10 minutes to firm up the dough.
4. Using a sharp knife, score the border of the tart with shallow cuts spaced 1/4-inch apart. Then, press the tines of a fork along the seam in the middle of the base and poke holes evenly across the bottom to prevent it from puffing up too much.
5. Bake the tart shell for approximately 10 minutes, or until it turns a light golden color and the edges are partially puffed. Remove from the oven and gently press down on the base with the bottom of a fork, being careful not to flatten the border. Allow the tart shell to cool for 10 minutes.
6. Spread a thin layer of mustard evenly over the inside of the pre-baked tart shell. Arrange sliced tomatoes in a single layer on top of the mustard, cutting some slices in half to fill any gaps. Season generously with salt, pepper, and herbes de Provence. Sprinkle grated Parmigiano-Reggiano cheese over the tomatoes and drizzle most of the olive oil evenly over the top.
7. Return the tart to the preheated oven and bake for 25 to 30 minutes, or until the pastry is deeply golden brown and crispy. Remove from the oven and let it cool to room temperature on the baking sheet, or carefully transfer it to a wire rack using two spatulas. Drizzle the remaining olive oil over the tart and garnish with fresh oregano, parsley, and thyme before serving.

Nutrition

• Calories: 417 kcal
• Fat Content: 30 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 445 mg
• Protein Content: 5 g
• Cholesterol Content: 1 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g