Heirloom Tomato Tart

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:

Galbaaaaaani. 

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.

Tomato residue.

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.

 Dig in with a glass of wine. Enjoy this Easter weekend!

RECIPE

Ingredients:

8x10 rectangular sheet of puff pastry
about 7 heirloom tomatoes
1 cup of shredded mozzarella
bunch of basil leaves
drizzle of olive oil
garlic salt and pepper to taste

Directions:

Thaw the puff pastry according to the directions on the packet.

Preheat oven to 400F.

Make sure to preheat the oven for at least 15-20mins after it has reached 400F.

While oven is heating up, slice the tomatoes and set them on a few paper towel sheets. Sprinkle with salt and allow them to sit and drain for 30 mins.

Shred the mozzarella cheese.

Once the oven and tomatoes are ready, remove the puff pastry from the fridge, lay it on a lined baking sheet and prick it all over with a fork.

Add the cheese in an even layer, leaving a little edge.

Top the cheese with the tomato and drizzle with olive oil, making sure to coat the edges of the puff pastry.

Bake for 30 mins or until golden brown.