Heirloom Tomato Tart

1 sheet Puff Pastry
1 tbsp Egg Wash
3-5 slices Heirloom Tomato
8-10 leaves Fresh Basil
2 tbsp Extra Virgin Olive Oil
Salt & Pepper to taste
1 oz Farmer’s Cheese
1 oz wilted Spinach

Lay puff pastry sheet out on a sheet pan and cut an 8 inch diameter circle for your tart. Brush pastry with egg wash (50% beaten egg/50% milk). Par cook puff pastry at 350 degrees for 15 minutes. Remove from oven and arrange fresh basil leaves evenly over entire surface of pastry. Neatly shingle tomato slices (overlapping) over the basil leaves. Season with salt & pepper. Drizzle with olive oil. Bake at 325 degrees for 15-20 minutes. Remove from oven and top with crumble cheese. Return to oven until cheese begins to melt. Remove from oven and place wilted spinach in center of tart. Serve.

Makes – 1 tart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.