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Tomato-Lemon Tart

By Leslie Blythe  , ,   

June 25, 2018

This Tomato-Lemon Tart is something my daughter Zoe made for brunch with her friends. Using frozen puff pastry makes this very easy. I think I could retire soon if she keeps this up!

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Ingredients

1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed

All-purpose flour (for dusting)

1 garlic clove, finely grated

2 tablespoons olive oil, divided, plus more for serving

1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed

1 cup torn basil leaves

1 pound ripe tomatoes (about 3 medium), sliced ¼ inch thick, patted dry with paper towels

Kosher salt, freshly ground pepper

Crème fraîche (for serving)

Directions

1Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.


2Combine garlic and 1 tablespoon oil in a small bowl and brush dough with garlic oil, staying within the border. Arrange lemon slices in a single layer over the brushed pastry, then scatter basil over lemon slices.


3Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 tablespoon oil.


4Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.


Recipe by Josef Centeno, Bon Appétit, September 2017

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