Heirloom Tomato Tart

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This is my Cheat Day recipe.

I’ve been avoiding carbs, grains and dairy for a few weeks now and I feel like it’s time to indulge in some cheese and carbs. Dear God, it’s a holy combination. The heirloom tomatoes are the perfect contrast and so gorgeous and colorful.

By the way, you need a naughty thing for this recipe:

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It’s basically butter and flour. Shhhhhhhhh.

You also need these items:

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Galbaaaaaani. 

After preheating your oven to 400F the first thing you need to do is slice the tomatoes.

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Heirloom tomatoes are the ultimate food porn (that’s an actual term, if you don’t know, I didn’t make it up. If you already knew that I’m sorry for wasting 2 seconds of your life that you’ll never get back. My bad.).

Then, you want to place the tomatoes on a few paper towel sheets and sprinkle them with salt. Allow them to drain for 30 minutes.

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This removes any excess moisture so that the tart doesn’t become soggy.

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Tomato residue.

Shred some mozzarella.

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Once the oven has preheated long enough and the tomatoes are ready, pull out your puff pastry and place in on a lined baking sheet.

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Using a fork, prick the puff pastry.

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Leave the edge unpricked. Unpricked is not a word. The red squiggly line just made an appearance. Twice.

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Top with the mozzarella, leaving an edge again.

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Top with the tomato slices.

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Drizzle with oil, and then brush the oil on the edges to coat it to help it brown evenly.

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Sprinkle on some oregano and black pepper.

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Bake it in the oven for 30 minutes or until golden brown.

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Finish the tart off with some fresh basil leaves.

heirloom tomato tart 36 Dig in with a glass of wine. Enjoy this Easter weekend!

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