Tomato Tart

One of our favorite ways to use ripe tomatoes is to pair them with nutty gruyere cheese and bake to perfection on a flaky puff pastry with a drizzle of fresh basil oil.

Ingredients for the Tomato Tart

1 bunch of fresh basil

2 ripe tomatoes

1/2 pound of gruyere cheese

1 teaspoon of The Spice Apothecary's Big Kahuna Seasoning

3 garlic cloves

1/2 to 3/4 cup extra virgin olive oil

1 sheet puff pastry, defrosted

flour for rolling

Directions

Preheat oven to 400 degrees F.

Blend the basil, oil, garlic and Big Kahuna Seasoning in a food processor until well combined.

Roll the pastry out on a floured surface to the size of a sheet pan.

Line a sheet pan with parchment and a light spray of cooking oil; roll the pastry over the rolling pin to help you guide it to the tray without tearing.

Shred the gruyere and sprinkle half over the puff pastry; slice the tomatoes and layer over the cheese.

Drizzle the basil oil over the tomatoes and top with the remaining cheese.

Fold in the edges of the puff pastry and place into a 400 F degree oven.

Bake for about 30 minutes until the cheese is bubbly and the pastry is lightly browned and crispy.

Remove from oven, let sit a minute or two, slice into squares and serve.

Enjoy!

For step-by-step instructions with photos, check out the Tomato Tart recipe on our food blog, Simply Sundays.

Everyday Seasoning

Buy Now