Tarte Fine aux Tomates et Basilic

There is an art to simplicity that the French have mastered, and nowhere is it more evident than in the Tarte Fine aux Tomates et Basilic. This is not a quiche, heavy with cream and egg. This is not a pizza, burdened with cheese and toppings. This is something lighter, more elegant—a celebration of the tomato in its absolute prime.

 

Ingredients:

1 sheet puff pastry, rolled thin

4-5 heirloom tomatoes, mixed varieties

Fresh basil leaves

Dijon mustard

Extra virgin olive oil

Flaky sea salt

Freshly ground black pepper

Aged balsamic vinegar

 

Preheat your oven to 200°C. Roll the puff pastry until it is almost translucent—about 2mm thick. Transfer to a parchment-lined baking sheet and prick all over with a fork. Brush lightly with Dijon mustard, leaving a clean border around the edges.

 

Slice the tomatoes paper-thin. Arrange them on the pastry in overlapping circles, working from the outside in. Each slice should be seasoned individually with salt, pepper, and the faintest drizzle of olive oil.

 

Bake for 20-25 minutes until the edges are golden and curled. Remove from the oven and immediately scatter whole basil leaves over the top. Finish with flaky sea salt and a few drops of aged balsamic vinegar. Serve warm.