Tomato Herb Breakfast Tart

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 1 (about 8 oz), thawed store-bought puff pastry sheet
• 3 medium ripe late-season tomatoes
• 4 large eggs
• 1/2 cup heavy cream
• 4 oz crumbled goat cheese
• 1/4 cup packed fresh basil leaves
• 1 tbsp fresh thyme leaves
• 1 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1, minced garlic clove

Instructions

1. 1Preheat the oven to 400°F. Unfold the thawed puff pastry onto a parchment-lined baking sheet and gently roll it out just enough to even the thickness.
2. 2Score a half-inch border the edge of the pastry with a sharp knife without cutting all the way through, then prick the center all over with a fork to prevent excessive puffing.
3. 3Blind-bake the pastry for 10 minutes until it begins to turn pale golden and the center looks dry.
4. 4While the crust bakes, slice the tomatoes into thin rounds and lay them on a paper towel; sprinkle lightly with salt and let them drain so excess moisture does not sog the tart.
5. 5In a bowl whisk the eggs with the cream, minced garlic, half the thyme, salt, and pepper until smooth.
6. 6Remove the pastry from the oven and carefully press down any puffed center with the back of a spoon.
7. 7Scatter half the goat cheese over the pastry base, then arrange the drained tomato slices in overlapping rows inside the border.
8. 8Pour the egg mixture evenly over the tomatoes, then dot with the remaining goat cheese and drizzle with olive oil.
9. 9Return the tart to the oven and bake 18 to 22 minutes more until the eggs are set, the pastry is deep golden, and the tomatoes look slightly blistered.
10. 10Cool on the sheet for 5 minutes, then scatter torn basil leaves and the remaining thyme over the top.
11. 11Slice into six pieces and serve warm or at room temperature for an elegant weekend breakfast or brunch.