Name: Tomato-Lemon Tart
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed; 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 1/4-inch thick, patted dry with paper towels

Photo by Alex Lau

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

Recipe information

Yield
4 servings

Ingredients

1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed

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 1/4-inch thick, patted dry with paper towels

Preparation

Step 1
Preheat oven to 375°F. 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.
Step 2
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.
Step 3
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.
Step 4
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.