Summer produce is in abundance right now here in Upstate NY. There’s a cute little farm stand right around the corner from our house that has beautiful veggies. Today the tomatoes caught my eye!
One of our favorite ways to use ripe tomatoes is to pair them with nutty gruyere cheese and bake to perfection on a flaky puff pastry with a drizzle of fresh basil oil
I have a bunch of fresh basil, two ripe tomatoes, a hunk of gruyere cheese, a teaspoon of everyday seasoning, garlic cloves and extra virgin olive oil
Blend the basil, oil, garlic and seasonings in a food processor until well combined
Set aside while we work on the crust. I’m using one puff pastry that has been totally defrosted
Roll the pastry out on a floured surface to the size of a sheet pan
Line a sheet pan with parchment and a light spray of cooking oil
Roll the pastry over the rolling pin to help you guide it to the tray without tearing
Shred the gruyere and sprinkle half over the puff pastry
Slice the tomatoes and layer over the cheese
Drizzle the basil oil over the tomatoes and top with the remaining cheese
Fold in the edges of the puff pastry and place into a 400 F degree oven
Bake for about 30 minutes until the cheese is bubbly and the pastry is lightly browned and crispy. Mmm…
Let sit a minute or two, slice into squares and serve
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Check out some of our other favorite tomato recipes
Heirloom Tomatoes with Anchovy Vinaigrette
Chicken Cutlets with Tomatoes and Wine
Enjoy!
Simply Sundays! ~ Tomato Tart
Ingredients
1 bunch of fresh basil
2 ripe tomatoes
1/2 pound of gruyere cheese
1 teaspoon of everyday seasoning (blend of kosher salt, black pepper, onion powder, garlic powder)
3 garlic cloves
1/2 to 3/4 cup extra virgin olive oil
1 sheet puff pastry, defrosted
flour for rolling
Directions
Preheat oven to 400 degrees F
Blend the basil, oil, garlic and seasonings in a food processor until well combined
Roll the pastry out on a floured surface to the size of a sheet pan
Line a sheet pan with parchment and a light spray of cooking oil; roll the pastry over the rolling pin to help you guide it to the tray without tearing
Shred the gruyere and sprinkle half over the puff pastry; slice the tomatoes and layer over the cheese
Drizzle the basil oil over the tomatoes and top with the remaining cheese
Fold in the edges of the puff pastry and place into a 400 F degree oven
Bake for about 30 minutes until the cheese is bubbly and the pastry is lightly browned and crispy
Remove from oven, let sit a minute or two, slice into squares and serve
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Nutri Ninja Mega 1500 Watts Kitchen System, Blending and Food Processing, Auto-iQ Technology
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