Lemon, Basil and Tomato Tart

Lemon, Basil and Tomato Tart


INGREDIENTS1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawedAll-purpose flour 2 garlic clove, finely grated2 tablespoons olive oil, divided, plus more for serving1 lemon, thinly sliced into rounds, 2 seeds removed1 cup torn basil leaves1 pound ripe tomatoes2, sliced ¼ inch thick, patted dry with paper towels salt, freshly ground pepperCrème fraîche 2

1. Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.
2. Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.
3. Arrange tomatoes on top. Sprinkle with lots of salt and pepper.
4. Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.