Heirloom Tomato Tart

September 5, 2017

September Tomatoes are the BEST!  This Tomato Tart is a great dinner alternative any night of the week!


All-purpose flour, for work surface

1 8-oz. sheet all-butter puff pastry, thawed according to package directions

1/3  cup sour cream

1 tablespoon dijon mustard

2 teaspoons chopped fresh thyme

¾ teaspoon kosher salt, divided

Freshly ground black pepper

1/3 pound heirloom or beefsteak tomatoes, thinly sliced

Flaky salt, for serving


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, 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 and tomatoes look dry, 30 to 35 minutes. Let cool slightly before cutting into squares. Serve topped with flaky salt