Frozen puff pastry helps this Creole Tomato Tart come together easily for weeknight dinners.
Creole Tomato Tart
Yields: 6-8 servings
- 1 pound ripe Creole tomatoes (about 3 medium)
- 1 teaspoon kosher salt
- 1 (17.3-ounce) package frozen puff pastry, thawed
- 2 large eggs, divided
- 1 tablespoon water
- 1 (8-ounce) package cream cheese, softened
- 1 cup torn fresh basil leaves
- 2 tablespoons olive oil
- 1 clove garlic, finely grated
- Garnish: olive oil, fresh basil leaves, flaked salt, ground black pepper
- Preheat oven to 425°. Line a jelly roll pan with parchment paper.
- Cut tomatoes into 15 equal slices, and place on a thick layer of paper towels. Sprinkle with kosher salt. Let stand for 10 minutes.
- Unfold one sheet of puff pastry on a lightly floured surface; cut 5 (1-inch-wide) strips from one short end of rectangle. Transfer uncut portion of pastry to prepared pan. Unfold second sheet of pastry, and adhere one short end to cut sheet, overlapping slightly and pinching seams to seal, to form one long rectangle.
- In a small bowl, whisk together 1 egg and 1 tablespoon water. Brush egg wash along edges of rectangle. Arrange 5 pastry strips along edges, trimming to fit and pressing gently to adhere. Refrigerate until ready to use.
- In the work bowl of a food processor, place cream cheese, basil, oil, garlic, and remaining 1 egg; process until smooth, stopping to scrape sides of bowl as necessary. Spread cream cheese mixture onto dough. Arrange tomato slices on top of cream cheese mixture, overlapping to fit as necessary.
- Bake until edges of pastry are browned, puffed, and crisp, 30 to 35 minutes. Drizzle with oil, and sprinkle with basil, flaked salt, and pepper, if desired. Let cool for 10 minutes before serving.