Tomato Tart with Dijon Cream and Artichokes

Appetizer or Main Course

Serves 4


1 sheet puff pastry, rolled to a 10X14 inch square
3 ripe tomatoes, sliced thinly, about 1/8 inch width
¼ small white onion sliced very thin
1/3 C artichoke hearts drained and chopped
1/4 C mayonnaise (can use Greek yogurt)
3 T Dijon mustard
2 ounces goat cheese (optional)
Handful of fresh basil
Salt and pepper


  • Preheat oven to 425 degrees F. Mix the mayonnaise and the mustard together and set aside. Slice and prep all ingredients and set aside. Place sliced tomatoes on paper towels, cover with more paper towels to dry out most of the moisture. Roll thawed puff pastry to desired size. Place on baking sheet covered with parchment paper. Prick the dough with a fork with pricks about 1 inch apart, leaving a ½ border around the edge not pricked. Using a spatula smear the mayo mixture thinly over the dough, leaving a ½ inch border of dough untouched. Gently lay the tomatoes over the mixture, overlapping no more than about 1/3 of each tomato. Sprinkle with the sliced onion and the artichoke hearts. Dot the dough with the goat cheese. Season with a generous 1 t coarse kosher salt and ½ t black cracked pepper. Place in fridge again for about 5 minutes to make sure it’s chilled. Then, bake for about 25-35 minutes (I cooked for 28 minutes) until nice and golden browned and tomatoes have shrunk. Take out, let cool for a few minutes and garnish with torn basil. Cut into 6 servings.

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