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Chef John's Tomato Tart
Chef John's Tomato Tart
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Delicious tomato tart with flaky puff pastry, tangy French mustard, caramelized tomatoes, cheese, and herbs.
Ingredients:
  • 1 sheet frozen puff pastry, thawed and cut into quarters
  • 2.5 tablespoons Dijon mustard
  • 1 large ripe tomato, sliced into 1/4-inch rounds
  • salt and freshly ground black pepper to taste
  • 3 pinches herbes de Provence
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pinch chopped fresh oregano
  • 1 pinch chopped fresh parsley
  • 1 pinch chopped fresh thyme
Instructions:
  • Preheat your oven to 400°F (200°C).
  • On a silicone-lined baking sheet, assemble the rectangular base of the tart by placing 2 pieces of puff pastry together, forming a seamless base. Trim the seams off the remaining 2 pieces of puff pastry and attach them to the edges to create a border for the tart.
  • Chill dough until solid, approximately 10 minutes.
  • Using a knife, create shallow 1/4-inch apart cuts along the border. Press the bottom of a fork onto the middle seam and poke holes all over the base.
  • Bake the tart shell until lightly golden and partially puffed for about 10 minutes. Press down on the base with the bottom of a fork, avoiding the edges. Allow to cool for 10 minutes before proceeding.
  • Coat the inside of the tart with mustard. Layer tomato slices evenly on top, halving a few to ensure full coverage. Season with salt, pepper, and a generous sprinkle of herbes de Provence. Sprinkle Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
  • Bake in the oven until the pastry turns golden brown and crisp, for about 25 to 30 minutes. Let it cool down to room temperature on the baking sheet or move to a wire rack using 2 spatulas. Finish by drizzling the remaining olive oil over the tart and sprinkling fresh oregano, parsley, and thyme on top.

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