Heirloom Tomato Basil Tart
Entertaining this summer just got a whole lot more delicious. This Heirloom Tomato Basil Tart is just as delicious as it looks- layered with fresh farmer's market heirloom tomatoes, creamy feta basil sauce, and herbs galore. The crunch from the tart is a perfect pair with those extra ripe summer tomatoes!
Servings 4 people
Equipment
- fork for perforating the dough
- butter knife for perforating the dough
- Parchment Paper
- baking sheet pan
Ingredients
- 1 sheet Puff Pastry thawed
- 1 Egg
- 3 Tomatoes various kinds and sizes
- ¼ cup Basil Fresh
- 4 ounces Feta Cheese crumbled or block
- 2 tbsp Olive Oil
- ¼ cup Greek Yogurt
- 1 tbs Honey hot honey works here too
- pinch Salt
- ½ tsp Pepper
- 1 tsp Oregano and Thyme or any fresh herb to garnish with
Instructions
- Begin by making the feta basil spread.
- In a blender add feta, greek yogurt, olive oil, honey, fresh basil, salt and pepper. Blend until fully combined or until it is as smooth as you would like it. Set the feta basil spread in the fridge until its time to assemble the tart.
- Pre-heat oven to 425.
- Line a baking sheet with parchment paper and add one sheet of thawed puff pastry dough.
- Use your hands to spread and stretch the dough out.
- With a butter knife make an outline around the inside edge of the dough (about one inch from the edge). This will make a perforation for the "crust".
- Use a fork to poke holes on the inside of the perforated edge. This is where the filling will go.
- Brush the entire sheet of dough with an egg (a raw egg scrambled).
- Bake the tart crust at 425 for 15 min.
- When the tart crust is done it will be puffed up (puff pastry). Use the back of a spoon to push down the inside of the tart.
- On the inside of the tart, add the feta basil spread.
- Layer thin slices of tomatoes on top of the basil feta spread. Sprinkle with seas salt, black pepper, and oregano and thyme.
- Slice into squares for sharing!