Tomato-Lemon Tart

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

Ingredients

4 servings

1

sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed

All-purpose flour (for dusting)

1

garlic clove, finely grated

2

tablespoons olive oil, divided, plus more for serving

1

lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed

1

cup torn basil leaves

1

pound ripe tomatoes (about 3 medium), sliced ¼ inch thick, patted dry with paper towels

Kosher salt, freshly ground pepper

Crème fraîche (for serving)

Preparation

Step 1

Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15×10″. Prick pastry in a few places with a fork, leaving a 1″ border around the edges, then slide parchment paper onto a rimmed baking sheet.

Step 2

Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.

Step 3

Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.

Step 4

Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.

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