New Lebanon— My husband often receives gifts of produce from his clients’ bountiful Berkshire summer gardens. We were recently the recipients of a big bag of gorgeous tomatoes. One of our favorite things to do with summer tomatoes is to make Summer Tomato Tarts. This recipe is super simple, extremely versatile, and so delicious. Plus, it gives me an opportunity to use the chives from my herb garden.
Summer Tomato Tarts with Lemon Dressing
Tomato Tart:
1 sheet of puff pastry, thawed
8 ounces of cheddar cheese, shredded
1 large garden tomato, sliced into four thick slices
olive oil, drizzled to taste
salt and pepper, to taste
2 tablespoons of fresh chives, chopped
1 egg, whisked with 1 teaspoon water
Lemon Dressing:
1/4 cup olive oil
1/8 cup apple cider vinegar
1/2 a lemon, juiced and zested
1/2 teaspoon garlic powder
salt and pepper, to taste
Preheat the oven to 400 degrees and lightly oil a baking sheet.
Slice the thawed pastry sheet into four squares and place onto the baking sheet.
Cover each square with shredded cheddar.
Place a slice of tomato onto each square on top of the cheddar.
Drizzle each tomato slice with olive oil, and sprinkle with salt and pepper.
Brush egg wash on pastry around the tomato. Bake for 20 minutes.
While they are baking, put all of the dressing ingredients into a blender, and blend well.
Serve the pastries warm with a sprinkle of chopped chives and a drizzle of the lemon dressing.
Makes four.
Tips:
These can be enjoyed hot or cold; both ways are delicious.
Serve with a side salad for a lovely summer dinner.
Easily make many for a fabulous potluck contribution.
