Chef John's Savory Tomato Tart
Ingredients List
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1 sheet frozen puff pastry, thawed and cut into quarters
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2 ½ tablespoons Dijon mustard
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1 large ripe tomato, sliced into 1/4-inch rounds
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salt and freshly ground black pepper to taste
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3 pinches herbes de Provence
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1 tablespoon freshly grated Parmigiano-Reggiano cheese
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2 tablespoons extra-virgin olive oil, divided
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1 pinch chopped fresh oregano
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1 pinch chopped fresh parsley
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1 pinch chopped fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Place two sheets of puff pastry on a silicone-lined baking sheet. Join the short edge of one piece to the other, forming the rectangular shape of the tart. Trim the edges of the remaining two pieces of puff pastry and press them along the perimeter to create the tart's border.
Chill the dough in the freezer for about 10 minutes, or until firm.
Use a knife to score the border with shallow cuts, spaced 1/4-inch apart. Then, gently press the tines of a fork onto the middle seam and poke holes throughout the base of the pastry.
Bake the tart shell until it’s lightly golden and partially puffed, about 10 minutes. Once baked, gently press down the center with the bottom of a fork, avoiding the edges. Allow to cool for 10 minutes.
Spread a layer of mustard over the base of the tart. Arrange the tomato slices in a single layer, trimming a few slices to fit the gaps. Season with salt and pepper. Sprinkle generously with herbes de Provence, then top with Parmigiano-Reggiano cheese and drizzle with most of the olive oil.
Bake the tart in the preheated oven for 25 to 30 minutes, or until the pastry is golden brown and crispy. Allow to cool on the baking sheet or transfer to a wire rack using two spatulas. Drizzle the remaining olive oil over the tart and garnish with fresh oregano, parsley, and thyme.
Chef’s Tips
A single layer of tomato is enough to maintain the crispness of the pastry.
Opt for the most flavorful French Dijon mustard you can find for the best results.
If herbes de Provence isn’t available, an Italian herb blend will work as a substitute.
Fresh marjoram or basil make for a wonderful garnish.
Editor's Commentary:
The nutritional information provided for this recipe assumes the full amount of puff pastry is used. Keep in mind that the actual portion of puff pastry consumed may vary.
Nutrition Information (per serving)
| 417 | Calories |
| 30g | Fat |
| 31g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 417 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 7g | 35% |
| Cholesterol 1mg | 0% |
| Sodium 445mg | 19% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 2g | 5% |
| Total Sugars 2g | |
| Protein 5g | 11% |
| Vitamin C 7mg | 7% |
| Calcium 27mg | 2% |
| Iron 2mg | 9% |
| Potassium 150mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5