Heirloom Tomato Tart
 
Prep time
Cook time
Total time
 
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Ingredients
  • 2 sheets puff pastry (thawed in refrigerator overnight)
  • 4 tablespoons EVOO
  • 2 cups grated Gruyere cheese
  • 1 cup caramelized red onions
  • 2 lbs heirloom tomatoes of all colors and sizes
  • ½ cup fresh basil
  • Course sea salt and pepper to taste
Instructions
  1. Slice the heirloom tomatoes into ½-inch thick slices and lay on top of paper towels. Sprinkle course sea salt on tomatoes and let the excess water drain for thirty minutes.
  2. Preheat oven to 375 degrees F.
  3. Line two baking sheets with parchment paper and place a sheet of puff pastry on each one. With a knife, gently trace a ½-inch border without fully cutting the dough. This will allow the edges to puff up in the oven.
  4. Brush the center of each sheet with olive oil. Then layer each sheet with Gruyere cheese, followed by the caramelized onions. Then layer tomatoes on top. I like to use green and yellow tomatoes on one tart and different shades of red for the other, but feel free to mix it up.
  5. Bake tarts for 15 minutes or until they puff and turn golden brown. Remove from oven, sprinkle with course salt, pepper, remaining two tablespoons of EVOO, and basil leaves. Slice with pizza cutter and serve. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/heirloom-tomato-tart/