North of the equator, August is peak tomato season for most of us. It’s the perfect time to try out this recipe that is truly a showstopper. Perfect for a light Sunday meal served with a light side salad, tossed with your favourite vinaigrette, and a glass of cold Sauvignon Blanc. The puff pastry is delightfully flaky, buttery and fun to eat, while the tomatoes, shallots and gruyere cheese are a balanced combination of sweet, salty and savoury. Each tart looks like an original piece of art, almost too good looking to eat . . . but who are we kidding . . . this tart will be devoured in minutes.

Serves 4  

3 to 4 medium slicing tomatoes
1 to 2 tablespoons kosher or sea salt 
4 shallots thinly sliced 
2 tablespoons butter
2 tablespoons maple syrup 
4 thyme sprigs
1 package frozen puff pastry dough, thawed 
2 tablespoons dijon mustard 
1 cup grated gruyere cheese 
1 tablespoon fresh thyme leaves 
1 egg for egg wash 
Salt and freshly ground black pepper for seasoning 

  1. Remove frozen puff pastry dough and thaw (follow package instructions). 
  2. Slice tomatoes ¼ thick and place slices on a baking tray lined with paper towels.
  3. Sprinkle tomatoes with salt and let tomatoes rest for 30 minutes to 1 hour to drain excess moisture. 
  4. Preheat the oven to 375°F.
  5. While tomatoes rest, thinly slice shallots lengthwise. 
  6. Melt butter in a pan on medium heat, then add shallots, maple syrup and thyme sprigs and cook shallots, stirring occasionally, until golden brown then remove from heat. 
  7. Season shallots with salt and pepper to taste (careful to not oversalt). 
  8. Following puff pastry package instructions roll out or unfold pastry to approximately 10” by 14” (approximately size of your baking sheet) and place it on a baking sheet lined with parchment paper. 
  9. Using a pastry cutter (fluted, if available) or knife, cut strips of the puff pastry by cutting half inch strips around the perimeter of the puff pastry sheet. 
  10. Place strips on top of the outer edges of the pastry sheet to create a raised border. 
  11. Using a pastry brush paint the pastry sheet with dijon mustard (do not paint raised border). 
  12. Distribute grated gruyere cheese and shallots evenly over the pastry sheet, avoiding the raised border. 
  13. In a single layer, place tomatoes on top of cheese and shallots and sprinkle one tablespoon of fresh thyme evenly over tomatoes and season with salt and pepper. 
  14. Beat egg and using the pastry brush, egg wash the raiser border. 
  15. Bake tart at 375°F for 25 to 30 minutes until puff pastry is golden brown and raised. 
  16. Allow to cool for ten minutes, then cut into slices and serve warm. 

Recipe created by Trevor at Gluggable.