This Tomato Herb Tart looks impressive, but using frozen puff pastry makes it easy. It’s a great way to use up your summer tomatoes!
I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Recipe donated by: Denise Gerlach
In memory of: Virginia Falcsik
Tomato Herb Tart
- 1 sheet frozen puff pastry, thawed
- 1 cup cherry tomatoes (multi-colored are nice if you can find them), halved
- 8 tomatoes, sliced thin
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- 1/4 cup fresh herbs, chopped (basil, oregano, thyme, or a combination)
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
Lightly flour your work surface. Unfold the pastry and roll into a rectangle, about 13×9. Carefully transfer the pastry to the baking sheet and fold the outer half-inch over itself to make an edge. Prick the pastry in several spots with a fork.
Arrange sliced tomatoes, cherry tomatoes, and cheese on top of pastry. Sprinkle with salt, pepper, and herbs.
Bake 20 minutes (pastry should be puffy and golden brown). Cut into wedges or squares and serve.
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