Gruyere and Campari Tomato Tart

Recipe written by The Chef Next Door


One Puff Pastry sheet (half of one package), thawed 

1 cup finely shredded Gruyere cheese

4-5 Campari tomatoes, sliced and patted dry

3 sprigs of fresh rosemary

Extra virgin olive oil

Kosher salt and freshly ground pepper

Preheat the oven to 425 degrees. Carefully unfold the puff pastry onto a sheet of parchment paper or a Silpat. Gently roll it out to a rectangle about 12x12 inches. Move the pastry, paper included, onto a baking sheet. 

Using a small knife, score the pastry all the way around leaving about a one-inch border. Using a fork, prick the entire surface so that it doesn't get air pockets during baking. 

Sprinkle the cheese evenly over the pastry, then lay the tomato slices over the cheese. Remove the rosemary leaves from the sprigs and toss on top. Sprinkle with the salt and pepper and lightly drizzle with olive oil. 

Bake the tart for 12-15 minutes, or until the pastry is flaky and light brown. Remove from the oven and let cool for 5 minutes before cutting into 8 slices. Tart can be served warm or at room temperature. 

Bon Appetit!