Easy Tomato Tart
Buttery, flaky puff pastry, sweet tomatoes, and rich, cheesy filling, this tomato tart recipe is insanely delicious as an appetizer, lunch or dinner!
Servings: 4 medium tarts
Ingredients
- 14 good-quality puff pastry dough (like Dufour brand) thawed
- 1 pound cherry tomatoes halved
- 1 cup gruyère cheese grated
- 4 ounces diced pancetta
- 2 medium shallots cut into thin rings
- ¼ cup fresh basil leaves torn
Instructions
- Preheat the oven to 375℉. Sauté pancetta in a medium-high heat pan for about 8-10 minutes, until just crispy.
- Cut pastry dough into four roughly 8×6” pieces.
- Leaving a 1-inch border around all edges of the pastry, added a generous layer of cheese to each. Sprinkle pancetta, splitting evenly between the four tarts.
- Add tomato slices, skin down, in a single layer on top of the cheese and pancetta. Sprinkle with the rest of the cheese and shallot rings.
- Score the pastry borders with a fork.
- Bake for 25 minutes, until tarts are golden brown. Sprinkled torn basil on top of each pastry. Bake for another 5 minutes. Enjoy
Notes
- Tarts are best enjoyed right away!
- Make them vegetarian by removing the pancetta if desired.
Nutrition
Serving: 1tart | Calories: 831kcal | Carbohydrates: 52g | Protein: 22g | Fat: 60g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Cholesterol: 55mg | Sodium: 684mg | Potassium: 437mg | Fiber: 3g | Sugar: 5g | Vitamin A: 958IU | Vitamin C: 27mg | Calcium: 364mg | Iron: 4mg