Prep time: 5 min
Cook time: 20 min
Serves: 6
Ingredients
- 1 sheet frozen puff pastry thawed according to the package directions
- 1 cup 6 oz./185 g ripe various colored heirloom cherry tomatoes, halved
- 1 ripe heirloom red tomato thinly sliced
- 1 ripe heirloom yellow tomato thinly sliced
- 1 ripe heirloom orange tomato thinly sliced
- 1 ripe heirloom green tomato thinly sliced
- 1 ripe heirloom reddish purple tomato thinly sliced
- 6 ounces feta cheese crumbled (or goat cheese)
- 2 ounces pancetta cooked
- Salt and freshly ground pepper
- Tiny basil leaves for garnish
- Fresh thyme for garnish
- 1 recipe Basil Vinaigrette
Instructions
1. Preheat an oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Unfold the pastry sheet on a lightly floured work surface. Roll out into a 9-by-13-inch rectangle about ⅛ inch thick. Transfer the rectangle to the prepared baking sheet. Using a fork, prick the rectangle evenly all over. To create a border on the tart, trace a ½ inch border on the outside of the puff pastry, slicing halfway through the puff pastry. Be careful not to cut through the entire puff pastry.
3. Arrange the cherry tomato halves, sliced tomatoes, pancetta and cheese evenly on top of the pastry rectangle. Sprinkle evenly with salt and pepper, and top with the thyme sprigs.
4. Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven and transfer to a work surface. Cut the tart into pieces and serve with a bowl of basil vinaigrette for drizzling. Add tiny basil leaves on top to garnish.
