Inspiration: The Kitchn’s Three Cheese Tomato Tart

FINALLY we have some tomatoes. Not many, I’m sad to report. I doubt there will be any canning of tomato sauce, salsa or whole tomatoes.  There’s barely enough just to eat.

Lucky for me, I did have enough the other day for slicing and making this tempting tomato tart that I spied on The Kitchn’s website. It combined some of my favorite ingredients–mayonnaise, cheese, puff pastry–plus it looked so easy to make.  It was impossible for me to resist this tart’s siren call.

If you’ve got tomatoes and basil outside, terrific.  Go pick some.  The cheeses that are used in this are mozzarella, sharp cheddar and Parmesan.

You have to slice the tomatoes and drain them on paper towels for about half an hour prior to making the tart.  Otherwise the pastry will get really soggy and no one wants to eat a soggy tart.

Line a baking sheet with parchment and unfold the puff pastry on top of the paper.  Poke it all over with a fork.  Don’t forget this part or the pastry will puff up like crazy.

Ok, here’s the part that really cinched this recipe for me.  Mayonnaise.  Yes, that’s right.  Spread a thin layer of mayonnaise all over the pastry.  Then sprinkle on the mozzarella and the cheddar.  When I was a kid, I used to make these toast thingys like this–slices of sourdough, with mayo and cheese then under the broiler–it’s probably why I was so attracted to this recipe.

After the cheese, layer on the drained tomatoes, salt, pepper, sauteed onions, chopped basil and a bit of Parmesan.  You could switch things up a little bit if you wanted to but I wouldn’t get too complicated.  It’s not pizza you know.

Bake the thing till it’s browned on the bottom.  Make sure the bottom is done or you’ll regret it.  It goes back to that soggy dough thing.

We had these for dinner with a salad and it was just swell.

Make it!  It’s easy, it’s tasty and you can pretend it’s healthy because it’s vegetarian.

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The Kitchn’s Three Cheese Tomato Tart

2 ripe tomatoes, cut into 1/8-inch slices
1 sheet frozen puff pastry
3 tablespoons light mayonnaise <I used regular Best Foods>
1/2 cup shredded cheddar cheese <I used extra sharp cheddar>
1/2 cup shredded mozzarella cheese
2 tablespoons finely chopped basil
Freshly grated Parmesan cheese, to taste
Kosher salt and freshly ground black pepper
<I also used a bit of sauteed onion>

Preheat oven to 400°.

Lay out the tomato slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery tart). Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes.

Unfold the puff pastry onto a parchment-lined baking sheet, pinching to close any holes in the seams. Using a fork, prick the dough all over to prevent it from puffing up during baking.

Spread a thin layer of mayonnaise over the entire puff pastry. Sprinkle evenly with shredded cheddar and mozzarella cheeses. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Grate a generous amount of Parmesan cheese on top and garnish with freshly chopped basil.

Bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes. Cut into 9 squares and serve immediately.

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Tagged as: Entree, lunch, tart, tomatoes