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Tomato Tart

SERVES 6 to 8


1  sheet prepared puff pastry

Extra virgin olive oil

1/4  pound Prosciutto di Parma or Speck alto Adige, diced

1 large leek, white bulb only, chopped

2  cups Asiago cheese, cut into small pieces

1/2  cup each minced basil and tarragon

1  teaspoon salt

1-1/2  cups cherry tomatoes

1-1/2  cups yellow cherry tomatoes


Preheat the oven to 400°F.

Roll the pastry to fit a 9 or 10 inch pie or tart pan or rectangular half sheet pan; refrigerate.

Heat 1 teaspoon of olive oil in a sauté pan and cook the prosciutto or speck until lightly brown; transfer to a bowl.

Add 2 tablespoons of the olive oil to the pan and cook the leeks until soft; transfer to the bowl with the prosciutto

Spread the cheese over the chilled puff pastry.  Sprinkle the meat and leek mixture over the cheese.

In a small bowl combine the basil, tarragon and just enough olive oil to make a paste.  Stir in the salt.

Arrange the tomatoes on the cheese making sure to fill in any gaps.  Dab small amounts of the herb mixture between the tomatoes.

Bake until tart is puffed and golden brown and tomatoes have collapsed a bit, about 20 to 35 minutes.  Cool slightly before cutting in wedges.

This recipe is featured on show 2817 – Let’s Talk Tomatoes


  1. Lynn weinstein's avatar

    Lynn weinstein

    Can this be made ahead
  2. Lorrie LaBranche's avatar

    Lorrie LaBranche

    Does the puff pastry stay flaky on the bottom of the tart?

    Thank You!

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