This recipe is easy, delicious, and luxurious. It doesn't take many minutes to make, but it tastes divine. Do yourself a favor, and use really good sun-ripened tomatoes.
Recipe for lightning-fast tomato tart
This recipe is light, delicious, and luxurious. It doesn’t take many minutes to make, yet it tastes divine. Do yourself a favor and use really good sun-ripened tomatoes.
Servings: Tart
Lightning-Fast Tomato Tart
This recipe is easy, delicious, and luxurious. It doesn't take many minutes to make, but it tastes divine. Do yourself a favor, and use really good sun-ripened tomatoes.
Equipment
- Oven
- Baking Paper
- Baking Tray
- Grater
- Bowl
- Cutting Board
- Chef'S Knife
Ingredients
- 1 package Puff Pastry
- 2 Tomato Large and sun-ripened
- Cream Cheese Havarti
- 2 Rosemary Sprigs, fresh
- 2 Oregano Sprigs, fresh
- Salt and Pepper
Instructions
- Preheat the oven to 375°F (convection). Place the puff pastry on a baking sheet – with parchment paper underneath. Fold a small edge on the puff pastry all the way around to create a slightly raised edge.
- Grate half a havarti cheese on a grater and put it in a small bowl. Add fresh rosemary and oregano, and a bit of salt and pepper. Gently mix. Distribute the cheese with herbs on the puff pastry – right out to the edges.
- Slice the tomatoes and place the slices on top of the cheese. Sprinkle a bit of salt and pepper on the tomatoes once they're placed.
- Bake in the oven for about 20 minutes. Keep an eye on it and take it out when the puff pastry is puffed up and golden brown at the edges.
- Serve the tomato tart immediately.
- Bon appetit