Summer produce inspired tart with creamy chèvre, basil pesto, and juicy, colorful tomatoes.
- 1 puff pastry sheet, homemade or store bought, thawed
- 3 medium, somewhat firm heirloom tomatoes of varying colors, thinly sliced
- 1 cup heirloom cherry tomatoes, halved
- 1/4 cup basil pesto, homemade or store bought
- 1/4 cup parmesan cheese, grated
- 1/2 tablespoon fresh oregano, roughly minced
- 1/2 tablespoon fresh basil, roughly minced
- 1/2 tablespoon fresh chives, thinly sliced
- Freshly ground black pepper, finishing salt to garnish
- Preheat oven to 375˚F. Line a cookie sheet with parchment paper and lightly dust with flour.
- Place puff pastry sheet on top of the dusted paper. Being careful not to cut completely through the pastry, slice a 1/2 inch edge all the way round. Poke the puff pastry in the middle a few times with a fork.
- Bake puff pastry for 10 minutes, until just starting to turn golden and puff up. Remove from heat and let cool for 5 minutes. Set oven to a broil.
- Gently spread the chèvre goat cheese on top of the puff pastry, followed by a layer of the pesto. Sprinkle with parmesan cheese.
- Broil for 2-3 minutes, until the cheese warmed through and parmesan is melting. Keep an eye on the puff pastry to make sure it doesn’t burn! Remove from heat.
- Arrange tomatoes on top of the tart as desired. Sprinkle with oregano, basil, chives, fresh ground black pepper, and finishing salt to garnish. Serve immediately.