Description
Jamie Oliver’s Tomato Tart with Puff Pastry is a simple, elegant tart made by topping a puff pastry base with fresh tomatoes, herbs, and cheese. The tart is then baked until golden and crispy, creating a deliciously flaky crust with juicy, flavorful toppings.
Ingredients
- 1 sheet of puff pastry (thawed if frozen)
- 4–5 ripe tomatoes (a mix of colors works well), thinly sliced
- 1/2 cup grated Parmesan cheese (or any cheese of choice)
- 2 tablespoons fresh basil leaves, chopped (or fresh thyme)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Optional: balsamic glaze, for drizzling
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Unroll the puff pastry sheet and place it on the lined baking sheet. Using a sharp knife, lightly score a border about 1 inch from the edges, being careful not to cut all the way through. This will create a raised edge as the tart bakes.
Sprinkle the grated Parmesan cheese evenly within the scored border on the puff pastry. The cheese will add flavor and help keep the pastry from becoming soggy under the tomatoes.
Arrange the sliced tomatoes in a single layer over the cheese, overlapping slightly if needed. Season with salt and black pepper to taste, and sprinkle the chopped basil (or thyme) over the top.
Drizzle the olive oil over the tomatoes and cheese. This will enhance the flavor and help the tomatoes roast nicely.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is golden and the tomatoes are slightly roasted. The edges of the pastry should puff up and become crispy.
Let the tart cool slightly before cutting. Garnish with additional fresh basil, if desired, and drizzle with balsamic glaze for extra flavor. Serve warm or at room temperature.