A delicious and beautiful appetizer that is perfect for those end of summer tomatoes and parties.
I haven’t shared a recipe here in a while- probably because all the summer travel this past month brought my cooking to a bare minimum. I wish I could say September will be different, but we have a lot of fun trips and wedding weekends planned so we will be on the go again. One of the places I am most looking forward to visiting is Charleston! Have any of you been there? I’ve only heard great things and I am so excited to see this adorable Southern town for the first time!
Okay, enough about my schedule (#boring)… let’s talk about this beautiful tart! Tomatoes are especially good in August and September so they are just begging to be added to your meals. I love cheese too, so it was a bit of a no brainer to me to try my hand at a Heirloom Tomato Tart (inspired by this asparagus one I’ve previously made). This tart is both delicious and beautiful- especially with the contrasting tomato colors- making it a crowd pleaser for appetizers. The recipe is easy and I have a feeling you’ll love it!
Have you been cooking with tomatoes or any other seasonal produce recently? Would love to hear what you are making!
Makes 1 Tart, can be cut into 9-12 squares for serving
- 1 store bought puff pastry (or recipe for your favorite)
- 2 large heirloom tomatoes- ideally one red, one yellow or orange
- 6 ounces shredded fontina cheese
- 2 ounces shredded parmesan cheese
- 1 egg
- Dash of water
- Salt and pepper, to taste
- Flour, to prepare surface
Pre-heat oven to 400 Degrees F.
Slice your tomato and place on a plate covered with a paper towel for about 15 minutes. This will allow some of the moisture to come out of the tomato and prevent overly runny tomatoes once you cook.
Prepare a workspace with flour and roll out your puff pastry to desired square size.
Score a border around the edge of the puff pastry evenly.
In a small bowl, combine 1 egg with a dash of water to create an egg wash.
Brush egg wash along border of the puff pastry.
Place puff pastry in oven to bake for 15 minutes.
While baking, grate the cheese.
Remove puff pastry from oven and add mixture of both cheeses.
In desired pattern, lay tomato slices on top of the cheese.
Sprinkle with desired amount of salt and pepper.
Return to oven and cook for an additional 15-20 minutes or until cheese is fully melted and pastry golden brown.
Allow to cool slightly before cutting and serving.