This gorgeous tart is deceptively simple. Just roll the puff pastry, spread with mustard-spiked crème fraiche, and shingle sliced tomatoes overtop. Then, bake the pastry until it’s golden brown, that’s the key to a flaky (not soggy) crust. Looking for a fun project? You can create a rainbow ombre effect that’s perfect for Instagram. Start with a red tomato at the top, then segue into a yellow tomato, and finish with a green one on the bottom. If you can’t find crème fraiche, sour cream works equally well.
All-purpose flour, for work surface
1 8-oz. sheet all-butter puff pastry, thawed according to package directions
¼ cup sour cream or crème fraîche
1 tablespoon grainy mustard
2 teaspoons chopped fresh thyme, plus leaves for serving
¾ teaspoon kosher salt, divided
Freshly ground black pepper
¼ pound heirloom or beefsteak tomatoes, thinly sliced
Flaky salt, for serving
Sat fat 4.48g
How to Make It
Preheat oven to 425°F. On a floured piece of parchment, roll puff pastry into a 10-by-12-inch rectangle; prick all over with a fork. Transfer parchment and pastry to a baking sheet.
Whisk sour cream, mustard, chopped thyme, ¼￼ teaspoon salt, and several grinds of pepper in a small bowl. Spread sour cream mixture evenly over pastry, leaving a ￼½-inch border. Top with tomatoes, overlapping slightly, and season with remaining ½￼ teaspoon salt and several grinds of pepper.
Bake until pastry is golden brown (peek underneath to check the bottom) and tomatoes look dry, 30 to 35 minutes. Let cool slightly before cutting into squares. Serve topped with thyme leaves and flaky salt.
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