Tomato Tart Trio

This started as a duo of tomato tarts because I thought it would be fun to have a recipe named “Tomaduo Tarts.”

Then I realized that’s stupid.

I also didn’t know until I was in the thick of it that one puff pastry sheet can actually make three perfectly wonderful tarts, all of which share a similar base but then get smothered with all sorts of different flavor combos. 

Pro tip: thaw your puff pastry on Saturday in the fridge, then whip these babies up for a decadent Sunday brunch at home.

Sunday brunch

Breakfast

Italian, American, Greek

Yield: 2

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Tomato Tart Trio

Level: Easy

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Ingredients

For the Base of All Three Tarts:

• 2 large, ripe heirloom tomatoes
• Salt
• 1 frozen puff pastry sheet, thawed
• 1/2 red onion
• 1 large egg, lightly whisked

For the Herb Ricotta Tart:

• 1 teaspoon Dijon mustard
• 1 tablespoon creme fraiche or sour cream
• Salt and pepper
• 2 tablespoons ricotta cheese
• 6-8 basil leaves
• Olive oil, for drizzling
• Red chili pepper flakes

For the Everything Bagel Tart:

• 2 tablespoons cream cheese
• 1 teaspoon everything bagel seasoning
• Salt and pepper
• 1 teaspoon capers, drained
• 2 slices of nova salmon, roughly chopped into bite-size pieces

For the Greek Tart:

• 2 tablespoons feta cheese, crumbled
• 1 tablespoon minced red peppers
• 1 tablespoon pitted, chopped kalamata olives
• Salt and pepper
• Olive oil, for drizzling

Preparation

Prepare Tarts:

1. Preheat oven to 400℉. Line a large baking tray with parchment paper. Line a second large baking tray with paper towels.
2. Cut both tomatoes into 1/4-inch rounds, yielding 12 slices. Place tomato slices on the paper-lined baking tray and season liberally with salt. Let rest for 15 minutes to absorb moisture.
3. Peel and slice the red onion into 1/4-inch crescents.
4. Lightly flour a clean work surface. Slice puff pastry into 3 equal pieces, each 3 inches by 9 inches (you can usually just cut along the seams where the pastry had been folded in its packaging). Roll out each piece to double in size (9 inches by 6 inches). Prick pastry with a fork, leaving a 1-inch border around all sides. Transfer all three pieces to the parchment-lined baking tray.

Assemble the Herb Ricotta Tart:

1. Spread creme fraiche over the pastry, leaving the border. Top with four tomato slices and 8-10 red onion slices. Season with salt and pepper. Drizzle with olive oil.

Assemble the Everything Bagel Tart:

1. Spread cream cheese over the pastry, leaving the border. Top with four tomato slices and 8-10 red onion slices. Sprinkle with everything bagel seasoning, salt, and pepper.

Assemble Greek Tart:

1. Spread feta cheese over the pastry, leaving the border. Top with the remaining tomato and onion slices. Add chopped olives and red peppers. Season with salt and pepper and drizzle with olive oil.

Bake Tarts:

1. Brush the borders of all 3 tarts with egg wash.
2. Place the baking tray in the oven and bake until tart crusts are dark brown, about 20 minutes. Remove from the oven and let cool for about 5 minutes.

Garnish Tarts and Serve:

1. Herb Ricotta Tart: Add dollops of ricotta cheese, then garnish with basil, red chili pepper flakes, and a drizzle of olive oil.
2. Everything Bagel Tart: Add drained capers and nova salmon pieces.
3. Greek Tart: Drizzle with a little olive oil.
4. Cut each tart in half and enjoy!

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