Roasted Summer Tomato Tart

6-8 Servings | Prep Time: 1 hour

INGREDIENTS

• 1 sheet all-butter puff pastry, thawed
• 3–4 large ripe summer tomatoes (heirloom varieties are ideal)
• 4 oz goat cheese, softened
• 2 tbsp cream cheese or mascarpone
• 1 tbsp fresh thyme leaves
• 2 tbsp Organic Arbequina Extra Virgin Olive Oil
• 2–3 tbsp Barrel-Aged Balsamic Vinegar
• Flaky sea salt
• Freshly ground black pepper
• Fresh basil leaves for garnish

DIRECTIONS

1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry onto a parchment-lined baking sheet. Score a 1-inch border around the edge without cutting all the way through.
3. Mix the goat cheese, cream cheese, and thyme. Spread inside the scored border.
4. Slice the tomatoes about ¼-inch thick. Lay them on paper towels and lightly salt them for 10 minutes to remove excess moisture.
5. Arrange the tomatoes over the cheese mixture. Drizzle with olive oil and season with pepper.
6. Bake for 30–35 minutes, until the pastry is golden and crisp.
7. Let the tart cool for 5 minutes, then drizzle generously with the barrel-aged balsamic.
8. Finish with basil leaves and a pinch of flaky sea salt.