When you’re in a long term relationship, there comes a time when you don’t notice strange things your partner does. It just comes with the territory. For example, today, Sam and I dressed exactly alike, and it wasn’t until we were doing synchronized exercises in the living room, another weird thing we do, that I realized. Or the fact that he has never, in the history of our relationship, cooked me a meal. Mostly because he doesn’t know how, and being the control freak that I am, I prefer it that way. As I read this aloud to him, he interjects that he HAS cooked me eggs. (He forgot the salt).
This tomato tart is dedicated to the people who are afraid of cooking, like my fiance, the greatest dishwasher in the world. It’s as easy to put together as a pizza, and puff pastry makes the perfect freezer to table meal that tastes like…well, not frozen. Sprinkle a few things on a puff pastry square, don’t forget the salt, and call it a day. Want to be really savvy? Buy the hot bar cooked bacon from whole foods for a whopping $.30 and crumble it up on top of your tart.
Here’s how to make it.
Start with your tomatoes. Slice them and place them on a paper towel. Sprinkle with salt and let them drain for 30-40 minutes. While they’re draining, remove your frozen puff pastry square from the freezer. Let it thaw at room temperature for 30 minutes. Then place it on a greased baking sheet.
Brush the square with olive oil for lovely browned crispiness. Then layer on your cheese and bacon. If you’re a blue cheese lover, use blue cheese! Otherwise, Feta is great.
Place the tomato slices on the puff pastry, leaving a slight edge bare, and making sure you overlap the tomatoes just slightly on the edges. Sprinkle on parmesan cheese and bake for 25-30 minutes.
You’ll get this gorgeous, golden brown tart! Then sprinkle it with fresh basil and cut to serve. See the full recipe below!
- 4-5 on the vine tomatoes
- kosher salt
- 1 square of puff pastry
- olive oil
- ½ cup blue cheese or feta crumbled
- 3-4 slices of cooked bacon, crumbled
- parmesan cheese, grated
- Slice your tomatoes into very thin slices and place slices on a paper towel. Sprinkle with salt and let them drain for 30-40 minutes.
- Thaw the puff pastry on the countertop for 40 minutes. Preheat the oven to 400 F. Brush olive oil on your baking sheet. Place the thawed puff pastry on the baking sheet. Brush olive oil onto the puff pastry. Sprinkle the blue cheese and bacon all over the puff pastry. Place the drained tomato slices all over the puff pastry. Overlapping them slightly. Sprinkle a light covering of parmesan cheese on top.
- Bake for 25-30 minutes or until golden browned and puffy.