The Estate Bakery
Heirloom Tomato Tart with Green Goddess Cream
The Strategy:
Baking the puff pastry until golden and crisp provides the perfect, flaky base for this stunning summer tart. A rich, herbal green goddess cream made with fresh tarragon, chives, and parsley adds a bright, tangy layer beneath the tomatoes. Arrange a colorful mosaic of sliced heirloom tomatoes on top, and finish with a simple drizzle of good olive oil.
Ingredients
- 2 tablespoons (or more) unbleached all-purpose flour for dusting and rolling
- 1 sheet frozen puff pastry, thawed
- 1 (8-ounce) package cream cheese, room temperature
- ½ cup sour cream
- 1/2 cup mayonnaise
- Juice of 1 medium lemon, about 3 tablespoons
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 (7-ounce) tin flat fillets of anchovies, packed in oil, discard oil
- 1 tablespoon tarragon vinegar
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ¼ teaspoon granulated sugar
- 2 pints assorted baby heirloom tomatoes, halved
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°.
- Place a piece of parchment paper onto a baking sheet.
- Dust with flour. Unfold the puff pastry onto the dusted parchment paper.
- Dust the pastry with flour.
- Roll out the pastry to about a 9 x 11-inch rectangle. Use the tip of a knife to score a ½-inch border all around the side of the rectangle. Poke the middle of the puff pastry with the tines of a fork.
- Place the baking sheet into the oven and bake until the puff pastry is golden brown, about 20 to 25 minutes.
- Remove from the oven and cool to room temperature.
- Place the cream cheese, sour cream, mayonnaise, lemon juice, tarragon, parsley, chives, anchovies and vinegar into the bowl of a food processor.
- Pulse to combine.
- Season with some of the salt, pepper and sugar.
- Pulse one more time.
- Spread the green goddess cream sauce over the pastry crust.
- Arrange the tomatoes on top.
- Season the tomatoes with salt, pepper and a drizzle of olive oil.
- Cut into squares and serve.
The Heart of the Table
This tart is a gorgeous showcase of summer's finest harvest, bringing a burst of color and fresh garden aroma to the table. Cutting into the flaky pastry and vibrant tomatoes feels like opening a gift, turning a simple lunch into a celebratory, sun-soaked occasion.
The Art of the Host
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a hand-cut glass mixing pitcher with a diamond-cut pattern
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a platinum-grade non-stick silicone baking mat for consistent heat conduction
- a fine-blade microplane zester with an ergonomic soft-grip handle
- a teardrop weighted stainless steel bar spoon with a twisted stem
Neighborly Grace
- THE PRESENTATION: Present the tart on a flat wooden cutting board, slicing it into clean squares that reveal the beautiful layers of green cream and colorful tomatoes.
- THE POUR: A chilled glass of dry French Rosé or an iced herbal tea infused with fresh lemon and mint.
- THE VIBE: Morning Sunroom. The soft morning light illuminates the colorful tomatoes on the table, creating a quiet, elegant atmosphere for sharing stories.