Gruyere & Campari Tomato Tart

Gruyere & Campari Tomato Tart

A light, crispy pastry with a savory twist!

I have a serious love of puff pastry. I mean, what's not to love? The buttery, flaky crust is the best vehicle for just about anything you can think of, both sweet and savory. Most people think to use this delicious dough for sweet treats, but I almost prefer the savory options. 

I found some beautiful Campari tomatoes at the store earlier this week and immediately my mind was dreaming of a tomato tart. The sweet Campari paired with nutty Gruyere cheese and fresh rosemary is the perfect combination! It's very easy to put together and is hands down my new favorite lunch.

Gruyere & Campari Tomato Tart
Recipe written by The Chef Next Door

One Puff Pastry sheet (half of one package), thawed 
1 cup finely shredded Gruyere cheese
4-5 Campari tomatoes, sliced and patted dry
3 sprigs of fresh rosemary
Extra virgin olive oil
Kosher salt and freshly ground pepper

Preheat the oven to 425 degrees. Carefully unfold the puff pastry onto a sheet of parchment paper or a Silpat. Gently roll it out to a rectangle about 12x12 inches. Move the pastry, paper included, onto a baking sheet. 

Using a small knife, score the pastry all the way around leaving about a one-inch border. Using a fork, prick the entire surface so that it doesn't get air pockets during baking. 

Sprinkle the cheese evenly over the pastry, then lay the tomato slices over the cheese. Remove the rosemary leaves from the sprigs and toss on top. Sprinkle with the salt and pepper and lightly drizzle with olive oil. 

Bake the tart for 12-15 minutes, or until the pastry is flaky and light brown. Remove from the oven and let cool for 5 minutes before cutting into 8 slices. Tart can be served warm or at room temperature. 

Bon Appetit!

1 comment :

  1. I just made this and it came out great, thanks! The only difference is I used Swiss & Gruy√®re cheese and didn’t use fresh rosemary