Tomato, Basil, and Blue Cheese Tart
Ingredients
- 1 sheet ready-rolled butter puff pastry (approx. 320g), chilled
- 3 large ripe heirloom tomatoes, sliced 1/4-inch thick
- 100g (3.5 oz) Gorgonzola or Roquefort blue cheese, crumbled
- 1 tbsp Dijon mustard
- 1 clove garlic, finely minced
- 1 small bunch fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 1 egg, beaten (for egg wash)
- Flaky sea salt and freshly cracked black pepper, to taste
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Instructions
- 1
Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- 2
Place the sliced tomatoes on a triple layer of paper towels and sprinkle lightly with sea salt. Let sit for 10 minutes to drain excess moisture, then gently pat dry.
- 3
Unroll the puff pastry onto the prepared baking sheet. Lightly score a 1-inch (2.5 cm) border around the edges with a paring knife, taking care not to cut all the way through, and prick the inner rectangle with a fork.
- 4
Mix the Dijon mustard and minced garlic together, then brush thinly over the inner area of the pastry.
- 5
Arrange the drained tomato slices in overlapping rows inside the border. Scatter the crumbled blue cheese evenly over the top, and season with black pepper.
- 6
Brush the pastry border with the beaten egg wash. Bake for 25 to 30 minutes until the edges are puffed and deeply golden brown.
- 7
Remove from the oven, scatter generously with fresh basil leaves, drizzle with extra-virgin olive oil, and let rest for 5 minutes before slicing.
Notes
Salting and draining the tomatoes prior to assembly is essential to prevent a soggy pastry base. For a sweeter contrast, drizzle a teaspoon of warm honey or aged balsamic glaze over the blue cheese just before serving.
The Story Behind Savory Tomato Tarts
Savory vegetable tarts have long been a cornerstone of Southern European country cooking, particularly in the sun-drenched regions of Provence and Northern Italy. The classic tarte fine utilizes simple, seasonal summer produce elevated by flaky pastry and sharp, cured dairy. Pairing acid-rich sun-ripened tomatoes with pungent blue cheese creates a harmonious balance of umami, fat, and sweetness that celebrates the late-summer harvest.
Discover Tomato, Basil, and Blue Cheese Tart
Ina Garten
Known for her classic French tomato tart, Ina Garten emphasizes brushing puff pastry with Dijon mustard to build a savory barrier that shields the crust while adding complexity. Her philosophy focuses on pairing peak-season produce with high-quality store-bought puff pastry for maximum impact with effortless technique.