Recipe courtesy of Laura Vitale
Show: Simply Laura
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.

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