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Heirloom Tomato Tart
Serves 6-8
Steps
- Preheat an oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Unfold the pastry sheet on a lightly floured work surface. Roll out into a 9-by-13-inch rectangle about 1/8 inch thick. Transfer the rectangle to the prepared baking sheet. Using a fork, prick the rectangle evenly all over. To create a border on the tart, trace a 1/2 inch border on the outside of the puff pastry, slicing halfway through the puff pastry. Be careful not to cut through the entire puff pastry.
- Arrange the cherry tomato halves, sliced tomatoes, pancetta and cheese evenly on top of the pastry rectangle. Sprinkle evenly with salt and pepper, and top with the thyme sprigs.
- Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven and transfer to a work surface. Cut the tart into pieces and serve with a bowl of basil vinaigrette for drizzling. Add tiny basil leaves on top to garnish.
Originally published at whatsgabycooking.com. Reproduced for personal collection.
