PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE
Summer tomatoes shine alongside melty cheese in this eye-catching tomato & brie tart recipe. Slice it up into small pieces for the perfect summer appetizer, or into large ones and serve as an entrée with a pepper arugula salad. Got leftovers? Top them with a fried egg for a filling breakfast.
Don’t skip the balsamic glaze, as it brings the whole dish together with the right amount of sweet, savory, and tang. Since brie is a soft cheese that gets melty at room temperature, make sure the cheese is cold before using to achieve thin and clean slices.
If you want a greener option, rather than using paper towels to blot the tomatoes, use clean dishtowels instead.
For more baked tomato recipes that feature peak-summer tomatoes and the flakiest pastry, try a tomato galette or Southern tomato pie.
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Yields:
4 – 8
servings
Prep Time:
0
hours
15
minutes
Total Time:
1
hours
0
minutes
All-purpose flour, for dusting
(10.5″-by-9.75″) sheet frozen puff pastry (about 8 oz.), thawed
heirloom tomatoes (about 2 large), trimmed and sliced into thin rounds
(8-oz.) brie wheel, sliced into thin planks (about 1/8″ thick)
Freshly ground black pepper
Balsamic glaze and basil leaves, for serving
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- Preheat the oven to 400º. On a lightly floured surface, roll puff pastry to a 14″-by-10″ rectangle about 1/8″ thick. Slide pastry onto a baking sheet. Using a knife, score a 1/2″ border around the edges. Freeze until firm, about 15 minutes.
- Meanwhile, sprinkle tomatoes all over with 1/2 teaspoon salt and arrange in a single layer on paper towel-lined plates. Let sit 10 minutes, changing paper towels when they’re wet. Blot top of tomatoes with more paper towels to remove as much moisture as possible.
- Arrange brie evenly across puff pastry, leaving a 1/2″ border. Top brie with tomatoes, slightly overlapping if necessary.
- Bake until pastry is puffed and golden and cheese is melted, 22 to 26 minutes. Let cool slightly.
- Sprinkle tart with chives; season with pepper. Drizzle with balsamic glaze and top with basil.
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PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE
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