Puff Pastry Tomato Tart Recipe

When tomatoes are at their peak, this tart is amazing, but it still works beautifully when they’re not. The herbs, garlic and capers boost their flavor. Combine the tomatoes with melt-y cheese and a flaky puff pastry base and you have a pretty lovely – and delicious – appetizer.
I adapted this recipe from several others (bigoven, italiandish, thepioneerwoman), tweaking the seasonings and fixing the only complaint of a soggy crust. To prevent this, I did three things: 1. pre-bake the puff pastry for 15 minutes before adding the toppings; 2. squeeze the tomatoes by hand to get rid of their juice and seeds; and 3. lay out the tomatoes with the cut side facing up.

The tart is simple to make and looks great served as an appetizer on a cutting board at a relaxed get-together. Sprinkle some fresh basil or parsley on top before serving and you’re good to go. You can also serve the tart for two (like a pizza) with a Grilled Vegetable Quinoa Salad for brunch or lunch. Or as a lovely addition to a buffet table.

Puff Pastry Tomato Tart Recipe
Prep Time15 mins
Cook Time25 mins
Thaw time30 mins
Total Time1 hr 10 mins

Ingredients

•     1 sheet frozen puff pastry* thawed according to package directions
•     1 ear ear raw corn, kernels removed
•     1 tablespoon light mayo or Greek yogurt
•     1 cup basil pesto (prepared or homemade)
•     1 tablespoon fresh basil, sliced chiffonade
•     1 ball burrata, sliced thickly
•     16-20 cherry tomatoes, sliced in half
•     salt and pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Unfold the thawed sheet of puff pastry (if folded, place on a sheet of parchment or a silicon mat. Roll out the puff pastry lightly to smooth out the creases, retaining a rectangular shape. Use a fork to poke holes in the dough (called "docking"). Fold up the edges of the puffy pastry one half turn (this will create a frame for the tart ingredients when baked).
3. Stir together the pesto and the mayo/yogurt, and spread a thin layer evenly over the puff pastry.
4. Sprinkle the uncooked corn kernels over the pesto. Arrange the burrata slices over the pesto, and add the cherry tomato halves between the burrata.
5. Sprinkle salt over the tomatoes, and then top the tart with a few grinds of black pepper and the basil strips.
6. Slide the parchment paper onto a baking sheet, and bake the tomato corn tart for 20 to 25 minutes, or until golden brown with puffy edges. Slice, and serve immediately.

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