Tomato season is upon us. That means BLTs, stuffed tomatoes, panzanella, and tomato pies are making their way to the table. While you’re busy slicing and dicing summer’s favorite fruit, plan to set some aside to top this cheesy tomato tart.
Roll out store-bought puff pastry into a 14 X 10 inch rectangle then place it on a baking sheet lined with parchment paper.
In a small bowl, combine fontina and parmesan cheeses, mayonnaise, and Italian seasoning. Spread the mixture evenly over the puff pastry then arrange thin slices of the ripest tomatoes you can find on top.
We used different tomatoes for variety in size and color, but use whichever you can find in the grocery store or those tomatoes that are begging to be picked from your bountiful summer garden. Tomayto, tomahto. Top the tomatoes with a little salt and pepper then bake.
The tomato tart bakes at 400 degrees for 30 to 35 minutes, until the cheese is melted and the puff pastry is golden brown. All you need is a sprinkle of fresh basil (another summer favorite) and a drizzle of olive oil and you’re ready to serve.
The flavors resonate with the season - think of it as a deconstructed tomato pie. The aromatic basil and juicy tomatoes paired with the salty cheese and buttery puff pastry creates the perfect bite. Cut into easily grabbable pieces and serve as an appetizer at a summer dinner party or as a snack during family movie night when a summer thunderstorm rolls in.