Rustic Heirloom Tomato Tart

Lately I have been craving breakfast foods and the savory, the better. I look forward each week to Sunday brunch with friends. There's nothing better than being able to relax and enjoy great food and conversation. Usually we dine out, but on occasion when everyone has the free time, I enjoy cooking at home and having a proper brunch made with love. 

As fall approaches, I'm enjoying the last few heirloom tomatoes fresh off of the vine. What better way to showcase them than as the star of this beautiful tart. Using the puff pastry makes this recipe so simple, yet still elegant with beautiful presentation to delight your guests. 

Ingredients:

3-4 large heirloom tomatoes, cut into 1/4" slices
Fresh mozzarella
2 sheets (1 box) puff pastry, thawed
1 bunch of basil chiffonade
balsamic glaze for garnish
3 cloves garlic, minced
1/4 C. olive oil
salt and pepper

Directions:

1. Preheat the oven to 425°F. Line a cookie sheet with parchment paper.

2. Line the puff pastry sheets side by side on the cookie sheet and lightly press the seam together, creating one large sheet to fill the pan.

3. Add the chopped garlic to the olive oil and brush mixture evenly over the entire top surface of the dough. Reserve a tablespoon or two to top the tomatoes right before placing the tart in the oven.

4. Meanwhile, place the tomato slices onto a triple layer of paper towel. Lightly sprinkle them with salt and pepper and let them sit for 15 minutes while the oven heats. This step will absorb the extra moisture and will prevent the dough from becoming soggy. Press additional moisture out of the tomatoes before topping dough.

5. Line the tomato slices evenly onto the dough, leaving a 1/2" gap from the sides as the uncovered section will form a crust. Alternate tomato colors for better presentation.

6. Add chunks or balls of mozzarella to the dough, in between the tomato slices to make for an even covering once baked. Drizzle remaining olive oil over the topping surface.

7. Bake for 25-30 minutes, until crust has raised and browned evenly.

8. Let the tart cool for 5 minutes, sprinkle with basil and cut into squares or strips. Garnish each serving with balsamic drizzle and a sprinkling of parmesan cheese if desired and serve.