Recipe courtesy of Laura Vitale
Show: Simply Laura
Print
Total:
45 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • One 10-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed
  • 1 cup coarsely grated fontina cheese
  • 1 1/2 pounds plum tomatoes, sliced into 1/4-inch-thick slices 
  • 1 tablespoon olive oil 
  • 1 teaspoon Italian seasoning 
  • Kosher salt and freshly ground black pepper 
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup loosely packed fresh basil leaves

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Roll out the puff pastry so it's 1/2 inch bigger on all sides. Transfer to the prepared baking sheet and use a fork to prick all over the pastry, leaving a 1/2-inch border all around. Scatter the fontina all over the pastry (leaving the border untouched) and set aside.

In a large bowl, toss the tomatoes with the oil, Italian seasoning and some salt and pepper. Arrange the tomatoes in a single layer (it's ok if they overlap a little) over the crust--leaving the border--and sprinkle the Parmesan evenly over the top.

Bake until the tart is deep golden brown and crispy, about 25 minutes. Let rest for 5 minutes.

Tear the basil leaves, then sprinkle the basil over the tart before cutting it into squares.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Tomato Cheese Tart

Recipe courtesy of Chuck Hughes

Patatas Bravas Home Fries with Roasted Tomato Aioli

Recipe courtesy of Bobby Flay

Meatballs with Tomato Sauce

Recipe courtesy of David Rocco

Tomato Strata

Recipe courtesy of Bobby Flay

Raspberry Tart

Recipe courtesy of Laura Calder

Maple Buttermilk Tart

Recipe courtesy of Miriam Garron

Mini Raspberry Tarts

Recipe courtesy of Julia Baker

Octopus in Tomato Sauce

Recipe courtesy of David Rocco

Trending Videos

Brunch Bonanza

So Much Pretty Food Here