1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
All-purpose flour (for dusting) 1 garlic clove, finely grated 2 tablespoons olive oil, divided, plus more for serving 1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed 1 cup torn basil leaves 1 pound ripe tomatoes (about 3 medium), sliced ¼ inch thick, patted dry with paper towels Kosher salt, freshly ground pepper Crème fraîche (for serving) Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet. Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices. Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil. Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche. Comments are closed.
|
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
August 2021
Categories
All
|