Tomato & Brie Tart… Yes, it is as good as it sounds.

We know it’s not tomato season, but we are gonna make it anyway.

Go ahead, judge us.

Even the most amateur cook can make this bad boy. It’s just that simple.

Ingredients:

_{(hold thy breath, it’s quite lengthy)}

• 1 puff pastry
• 7 heirloom tomatoes (or however many your heart desires) 
• flour
• s & p to taste
• 8 oz. brie cheese
• 2 T fresh basil
• 1 T fresh chives
• balsamic glaze to taste

I know, you’re probably running out of room on your list with all those ingredients.

The Steps:

🥄 Preheat oven to 400º. On a lightly floured surface, roll puff pastry to a 14"-by-10" rectangle about 1/8" thick. Slide pastry onto a baking sheet. Using a knife, score a 1/2" border around the edges. Freeze until firm, about 15 minutes.

🥄 Meanwhile, sprinkle tomatoes all over with 1/2 teaspoon salt and arrange in a single layer on paper towel-lined plates. Let sit 10 minutes, changing paper towels when they're wet. Blot top of tomatoes with more paper towels to remove as much moisture as possible.

🥄 Arrange sliced brie evenly across puff pastry, leaving a 1/2" border. Top brie with tomatoes, slightly overlapping if necessary.

🥄 Bake until pastry is puffed and golden and cheese is melted, 22 to 26 minutes. Let cool slightly.

🥄 Sprinkle tart with chives; season with pepper. Drizzle with balsamic glaze and top with basil.

ENJOY!

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