We all mourn the end of summer, especially in the Midwest as we prepare for an 8 month winter! We found some of the most beautiful tomatoes this year at farmers markets and could not stand to see them go to waste! This tart is a wonderful way to use them up and serves as a beautiful appetizer or main dish served with a salad and glass of wine. Sprinkle some balsamic and fresh parmesan over it and you’ve just taken this tomatoes tart over the edge!

Summer Ingredients

– mix of large tomatoes, grape tomatoes and cherry tomatoes, try to get different colors 

– 2 sheets of frozen puff pastry

– optional fresh basil or thyme

– 4 cloves garlic

– olive oil

– 2 tablespoons of Dijon mustard

– 1 large egg for egg wash

– salt & pepper

– optional, balsamic vinegar and fresh grated parmesan cheese

Preparation and Cooking Directions

1. Pre-heat your oven to 375 degrees and line a sheet pan with parchment paper

2. On a floured surface, roll out one sheet of your puff pastry to about 9 x 13 take your other puff pastry and do the same, cut about an inch and a half strips from each side (it helps to use a pizza cutter to do this).

3. Crack your egg in a bowl, add a splash of water and whisk to combine. and break the egg down

4. Egg wash your large sheet of puff pastry, take the strips you have cut and frame it around your larger piece of pastry that you rolled out (In essence you are making a little plate for your tomatoes to sit in). The egg wash will help the strips adhere. Now egg wash the strips and sprinkle it all with salt. Take a fork and prick the bottom of the large sheet of puff pastry gently in a few spots. Do not prick the strips.

4. Peel and dice your garlic, add to a bowl, and pour about 2 tablespoons of olive oil and your Dijon mustard. Mix this well and gently brush this over the bottom layer of puff pastry, be sure to evenly distribute it.

5. Put in the oven and bake this for about 12-15 minutes to start the browning process.

6. While this is baking and cooling, take your large tomatoes and thinly slice them, half your smaller tomatoes. (We find that if you take the tomatoes and lay them on a paper towels for about 5 minutes it takes some of the moisture out of them so that when the tart bakes it does not make the puff pastry soggy) Once this step is done, sprinkle the tomatoes with salt and pepper and olive oil. If you are using fresh basil or thyme now would be the time to chop it and sprinkle it on the tomatoes.

7. Layer the tomatoes on the cooled puff pastry as you please. Put it back in the oven and bake for about 20-25 more minutes until the puff pastry is browned and the tomatoes are cooked.

8. Once cooked we love to drizzle it with balsamic vinegar and some fresh grated parmesan cheese. Cut into squares and serve hot or room temperature. Enjoy!