Heirloom Tomato & Olive Tarte
Writer Amanda Christmann
Though the heirloom tomatoes make this tarte a work of art, feel free to make this all year long with any fresh tomatoes and any kind of cheese. Makes a terrific appetizer, or a light lunch/dinner!
1 sheet frozen puff pastry
1/2 teaspoon minced garlic
1/4 cup olive tapenade (I used Trader Joe’s brand)
1/2 cup ( about 4 – 6 oz.) freshly grated fontina cheese
2–3 whole heirloom tomatoes (plus little ones for garnish)
1 tablespoon chopped basil salt pepper
Preheat oven to 400 degrees. Let puff pastry thaw for 40 minutes.
Brush dough with garlic. Spread olive tapenade in the middle of the dough, leaving about 1/2 inch border around the edge. Sprinkle grated fontina all over the puff pastry, and bake for 15 to 20 minutes, or until golden brown.
While baking, slice tomatoes about 1/4 inch thick. Once pastry is done, remove from oven, layer tomatoes on top. Sprinkle with basil, salt and pepper. Slice and serve!