Heirloom Tomato Cheddar Tart
Heirloom tomatoes are August’s gift to us and when they’re at their peak I find myself eating them in as many ways as possible. This recipe take inspiration from a traditional Southern tomato pie. I love the mix of cheesy cheddar, tangy Dijon and creamy mayonnaise that all just serve to highlight the best summer tomatoes. My version swaps out the traditional pie crust for crispy puff pastry and the whole shebang gets served with dollops of pesto for a bright herbaceous hit. This is summer on a plate— a perfect lunch with a salad and a glass of rose.
Serves 6
INGREDIENTS
1 package frozen puff pastry, defrosted (Pepperidge Farm recommended)
3-4 large heirloom tomatoes
2 tbsp mayonnaise
2 tbsp Dijon mustard
1½ cups sharp cheddar
½ cup freshly grated parmesan
1 tbsp thyme leaves
Pesto, store-bought or homemade, for finishing
Basil leaves, for garnish
Kosher salt and black pepper
METHOD
Preheat oven to 400F.
Each box of puff pastry contains two sheets. Take both thawed sheets of puff pastry out of box and crimp together to form one single rectangle. Cut to fit a half sheet pan. Each sheet is folded in thirds so just cut along one of the fold lines to achieve the correct size. Pastry should measure approximately 15” x 20”. Transfer to the parchment lined sheet pan. Score a 1/2” border and use a fork to dock the interior. Place in oven and bake for 10 minutes.
Meanwhile, cut tomatoes in ¼” slices, arrange in a single layer on paper towel lined sheet pan or plate, sprinkle with kosher salt and let sit for 10 minutes so they can release some of their liquid.
Remove parbaked puff pastry from oven. If it has puffed up use fork to dock to release some air. Spread on mayonnaise and Dijon on pastry, staying within border. Follow with an even layer of cheddar, then sprinkle with parmesan and thyme. Season with black pepper. Layer sliced tomatoes within border and bake 20 minutes more until golden.
Before serving, drizzle with pesto and garnish with thyme leaves and basil leaves and serve warm.