Easy Tomato Cheddar Tart

This 3-ingredient tomato cheese tart uses fresh summer tomatoes and sharp cheese for a simple and delicious bite. Enjoy this tart as an appetizer or pair with a vegetable salad for a light but satisfying summer meal.

Course Appetizer, Entree

Cuisine American

Servings

Calories 234kcal

Author Marisa Moore

Ingredients

1 sheet puff pastry
1 large, ripe tomato (heirloom, if available)
1 cup Cabot Vermont Sharp Cheddar
Salt and fresh cracked black pepper
Fresh basil, about 2 tablespoons, chopped (optional)

Instructions

Preheat the oven to 400 F.
Take the puff pastry from the freezer. Let thaw in the refrigerator for at least 4 hours or overnight.
Slice the tomato into ⅙ - ¼ inch slices. Place on a clean, lint-free kitchen towel or cloth napkin. Top with another clean kitchen towel. Let sit to dry for 30 minutes. Do not skip this step. It’s critical for preventing a soggy tart.
Line a large baking sheet with parchment paper or a silicone baking mat. Unroll the thawed puff pastry flat onto the lined baking sheet. Press or roll lightly to flatten. Poke the pastry all over with a fork.
Sprinkle the puff pastry evenly with ¾ cup of the cheddar cheese. Place the drained tomato slices on top of the cheese. Sprinkle the tomatoes generously with coarse salt and fresh cracked black pepper. Scatter on the remaining ¼ cup of the cheese.
Bake for 15-20 minutes or until the cheese is bubbly and the puff pastry is golden. Remove from the oven. Let the tart cool for at least 5 minutes on a cooling rack. Garnish with torn or chopped basil. Serve warm or at room temperature.

Notes

Recipe Notes:

Slice the tomatoes about the same thickness. To ensure the tomatoes cook evenly, slice them thinly and aim for a consistent thickness - up to ¼ inch.

Drain the tomatoes well. In order to prevent a soggy tart, you have to drain the tomatoes. I used a clean cloth napkin to do this.

Let the puff pastry thaw completely. This makes it easy to roll out.

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