Tomato Tart

Perhaps one of the fanciest things you can convince your kids to eat, this tomato tart is the sophisticated cousin to pizza.

This easy tomato tart with puff pastry is the perfect summer dinner—fresh tomatoes, creamy cheese, and herbs baked until golden.

It’s a quick win for a meatless weeknight meal.

Ingredients

• 1 sheet puff pastry, thawed

• ¼ cup sour cream

• ¾ cup Swiss or Gruyère cheese, shredded

• 1 tbsp grainy mustard

• 2 tbsp minced garlic

• A few sprigs fresh thyme (or 1 tsp dried)

• 2–3 heirloom or beefsteak tomatoes, thinly sliced

• ½ tsp kosher salt

• ½ tsp freshly ground black pepper

Instructions

1. Preheat oven to 425°F.

2. Roll out the puff pastry on parchment paper, then transfer to a baking sheet (rectangle or round both work).

3. In a small bowl, whisk together sour cream, mustard, salt, and pepper.

4. Spread the cream mixture evenly over the pastry.

5. Sprinkle with cheese and garlic.

6. Arrange tomato slices in overlapping layers on top.

7. Scatter thyme leaves over tomatoes.

8. Bake for 30 minutes, until golden brown and bubbling.

This is the recipe my husband begs me to make during tomato season – and we’ve had three times already this summer.