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:
It’s basically butter and flour. Shhhhhhhhh.
You also need these items:
After preheating your oven to 400F the first thing you need to do is slice the tomatoes.
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.
This removes any excess moisture so that the tart doesn’t become soggy.
Shred some mozzarella.
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.
Using a fork, prick the puff pastry.
Leave the edge unpricked. Unpricked is not a word. The red squiggly line just made an appearance. Twice.
Top with the mozzarella, leaving an edge again.
Top with the tomato slices.
Drizzle with oil, and then brush the oil on the edges to coat it to help it brown evenly.
Sprinkle on some oregano and black pepper.
Bake it in the oven for 30 minutes or until golden brown.
Finish the tart off with some fresh basil leaves.
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