Summer Tomato Tart

We just celebrated our wedding anniversary not just any but the big 3 – 0.  Wow 30 years it sound like we should be about a hundred or something.  Aren’t we still those crazy college kids hanging out and running around like we have all the time in the world.  Didn’t we think we knew everything we 30 years and 2 kids later we know we don’t.  It’s been lots of ups and downs mostly ups with so many travels and yet there still so much to explore together.  Happy Anniversary to my sweet heart and here’s to many more._DSC0801 (2)We had a mild winter and cool spring and now a super hot end of spring and start to summer.  The temperatures in central Texas have been in the 100’s this week and it only June what’s up!  We’re in a weather pattern that was the same way back in 1936 or something like that.  So that means lighter meals and cold drinks! I’m afraid to guess what the summer will bring. A few things in our garden are loving the sunshine and hot temps and the tomatoes are one of those things.  I have several varieties but you can make this tart with what ever type you have. This make a great dish for gatherings and appetizers.

Chiffonade sliced basil._DSC0865 (2)

Begin by washing and drying several fresh basil leaves.  Then simply stack the leaves on top of one another.

Now roll them up lengthwise…Into a tight roll. _DSC0866 (2)

Now, using a very sharp knife, slice the roll crosswise very thinly…_DSC0867 (2)

Until it’s all sliced._DSC0870 (2)

Now there ready to use in any recipe or as a beautiful topping for salad, pasta or pizza.

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Now, while this is the upright and proper method of chiffonading basil, my method of usually involves grabbing a bunch of basil, wadding it into a tight ball with my fist, and slicing it up manically and roughly. Differences make the world go ’round so if you like to make a great presentation or just look fancy you can chiffonade slice.


Things you’ll need

  • oven heated to 400°
  • baking sheet lined with a silpat or parchment paper_DSC0802 (2) Thawed puff pastry ready to use._DSC0805 (2)

Cheese layer

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Add the tomatoes and spices and bake._DSC0817 (2)

Tart Recipe

  • 1 Puff pastry the frozen type is quick and easy to use just thaw on the counter for 20 minutes or over night in the refrigerator.
  • 4 to 6 sliced tomatoes mix it up use reds, yellows, oranges and green of different sizes.
  • 1/3 cup Parmesan cheese finely grated
  • 1/2 cup mozzarella cheese thinly sliced
  • 2 slices of provolone cheese
  • 1 teaspoon oregano dried or fresh whatever you prefer
  • 8 to 10 large basil leaves sliced chiffonade
  • salt and pepper to taste

Place a thawed puff pastry sheet on a baking sheet line with a silpat or parchment paper. Cover the puff pastry with cheese and then the tomato slices leaving 1/2 inch edge on the pastry. Sprinkle with oregano, salt and pepper.  Place in a preheated oven and bake for 25 minutes until pastry is golden brown and nicely puffed.  Remove from oven and scatter  the oregano on top slice and serve warm or cooled if you like.

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I added 4 slices of prosciutto (Italian ham) to this tart.

Slice and serve whether cool or warm it taste great.


Remind yourself it’s okay not to be perfect…




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