French Heirloom Tomato Tart with Herbes De Provence
Super easy, yet elegant appetizer or side. Splurge on Heirloom tomatoes, or use beef steak tomatoes. A little French treat!
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Ingredients
Instructions
- Preheat oven 400 degrees F
- Place sliced tomatoes on a rack lined with paper towels. Sprinkle with kosher salt, and set aside for 10 minutes. This will pull out some of the moisture, to prevent the tart from getting soggy. Pat dry with paper towel before placing on tart.
- Roll pastry. Cut ¼ inch off each edge. Top edges with cuttings to form a bit of a border. Use fork to crimp edges.
- Freeze dough about 10 minutes
- Poke holes in pastry, avoiding border.
- Bake 10 minutes, remove from oven. Press down on tart, not border, gently with a fork, to leaven a bit. Let cool 10 minutes.
- Spread pesto gently over tart. Top with one layer tomatoes, start with whole slices and fill in with cut tomatoes as needed. Run Herbes de Provence in your palms to loosen oils. Sprinkle over tart. Sprinkle with Parmesan. Drizzle with a 2T oil.
- Bake 25 minutes. Cool to room temperature. Drizzle a little oil over top. Sprinkle with fresh herbes.
Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com
Email: dana@stagedoorkitchen.com