A Slice of Summertime

A savory “fruit” tart

Story and Photograph by Jasmine Comer

I used to think that all produce was the same. But when it’s grown on local farms or even in your own backyard with a lot of love and care, you definitely can taste the difference.

When I was growing up, I didn’t particularly care for tomatoes. My mom would make BLTs and she had to watch me peeling them off the sandwich. They say your taste buds change every seven years. I’m not sure how true that is, but as I get older, I’m learning to love what my mother knew was one of nature’s sweetest, yet savory fruits. Sure, eat them raw, but roasting them, as in a tomato tart with Gruyère cheese, brings out their sweet, robust flavor. Either way, you can’t lose.

When it comes to summer meals, I want something light and refreshing. This crispy tart checks those boxes, with basil adding a sweet, peppery note. And the addition of three kinds of cheese — buttery Gruyère, cream and Swiss — helps balance the sweet and sour of the tomatoes. I’m all about having the perfect combinations of textures and flavors when it’s time to eat. After all, a winning recipe is all about balance. And, please, adapt it to your own taste with your choice of cheese and herbs. Trust your intuition and go with what the heart wants when you’re in the kitchen.

There’s no right or wrong way to do anything when it comes to cooking. My only rules? Don’t overthink and have fun. I hope this recipe will be something you can enjoy creating — and eating! — in your kitchen this summer.

Roasted Tomato Tart with Gruyere

Ingredients

1 puff pastry sheet

1 egg, beaten

3 ounces cream cheese, brick style, softened

1/3 cup shredded Gruyère cheese

1/3 cup shredded Swiss cheese

3/4 teaspoon dried basil or 1 tablespoon chopped fresh basil

2-3 medium tomatoes, sliced

Grated parmesan and basil for serving

2 tablespoons fresh basil for serving

2 tablespoons grated parmesan for serving

Salt and pepper to taste

Directions

Preheat oven to 400°F. Place the puff pastry on a baking sheet lined with parchment paper. Cut into six pieces. Use a sharp knife to score the edges of each piece of the puff pastry leaving about an inch all the way around.

Brush the border of each piece of puff pastry with the egg wash.

In a small bowl, combine the cream cheese, gruyère cheese, Swiss cheese and dried basil. Add salt to taste.

Spread the cream cheese mixture onto each piece of puff pastry, using about a tablespoon per piece.

Slice the tomatoes about a quarter of an inch thick. Place them on a plate or surface of your choice lined with paper towels. Salt the tomatoes. This will draw the moisture out of them and intensify the flavor. Let them sit for six to seven minutes.

Layer the tomatoes onto each piece of puff pastry. Season with pepper. Bake for 20–25 minutes or until the edges of the puff pastry are golden brown.

Top with fresh basil and parmesan if desired.  OH

Jasmine Comer is the creator of Lively Meals, a food blog where she shares delicious, everyday recipes. You can find her on Instagram @livelymeals.