Puff Pastry Tomato & Basil Tart
A golden puff pastry crust topped with Dijon mustard, Italian herbs, juicy vine-ripe tomatoes, and fresh basil. Simple ingredients, big flavor.
Servings: 2 people
Calories: 358kcal
Cost: $6.08 Recipe / $3.04 Per Serving
Ingredients
- 1 sheet puff pastry thawed
- 2 tablespoons Dijon mustard
- 2 teaspoon Italian seasoning
- 2 medium vine ripe tomatoes sliced into ¼ thick slices
- 2 cloves garlic minced
- fresh basil leaves to garnish
Instructions
- Preheat your oven to 400℉. Start by rolling the thawed dough out to about 10 inches by 13 inches, on a parchment lined cutting board, cut off about 3 inches of the dough, so you have a 10 inch by 10 inch piece.
- Then make the edges by cutting the 3 inch by 10 inch piece into four 10 inch strips. Lay each strip onto the edges of the 10 inch by 10 inch piece and gently pinch the strips down.
- Prick the dough with a fork, then spread the Dijon mustard and half of the Italian seasoning on top of the dough, inside of the edges.
- Add the sliced tomatoes in a single layer & minced garlic on top, then sprinkle on the rest of the Italian seasoning.
- Bake for about 25 minutes, or until golden on the edges.
- Remove from the oven, let cool slightly, and add freshly chopped basil on top before slicing into quarters and enjoying!
Notes
- To make a smaller tart use a half sheet of puff pastry and halve the other ingredients.
- Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat at 390℉ for about 3-5 minutes.
Nutrition
Calories: 358kcal | Carbohydrates: 32g | Protein: 6g | Fat: 24g | Sodium: 239mg | Fiber: 2g | Sugar: 2g
