Tomato Tart – Sunshine on a Plate

Here is Your Chance to Make a Tomato-Lover Out of the Most Die-Hard Tomato-Skeptics

Tomato pie is a Southern classic, though whether South Florida counts as “the South” is up for debate. This recipe is inspired by both the American South and France, creating something like pizza’s Southern French cousin – flaky, cheesy and full of juicy tomatoes.

There’s a brief window each year when tomatoes actually taste like tomatoes – sweet, a little messy and worth building an entire meal around.

You may not think of a tomato tart as kid food, but it should be.

Southern-Style Tomato Tart

Ingredients

1 sheet all-butter puff pastry, thawed

3 to 4 large tomatoes, sliced 1/4-inch thick

1 teaspoon kosher salt

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon dried thyme

3/4 cup cheddar cheese, grated

1/4 cup freshly grated Parmesan cheese

1 shallot, finely diced

Chives for garnish

Freshly ground black pepper

1 egg, beaten with a splash of water (for egg wash)

Olive oil, for drizzling

Preparation

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Arrange the tomato slices on paper towels and sprinkle with the kosher salt. Let sit for 20-30 minutes to release excess moisture, then gently pat dry.

On a lightly floured surface, roll the puff pastry slightly to smooth the seams, then transfer to the prepared pan. Using a knife, score a 1-inch border around the edge without cutting all the way through. Prick the inner rectangle lightly with a fork. Brush the border with egg wash.

In a small bowl, mix the mayonnaise, Dijon mustard and thyme. Spread this mixture evenly over the inner rectangle of the pastry. Sprinkle with the cheddar and Parmesan, then scatter the shallot over the top.

Lay the tomatoes over the cheese.

Bake for 25 to 35 minutes, until the pastry is deeply golden and puffed and the cheese is bubbling. If needed, tent loosely with foil toward the end to prevent over-browning.

Remove from the oven and let cool slightly. Top with fresh chives before serving and maybe a little more kosher salt and freshly ground black pepper if desired.

Serve warm or at room temperature.