Easy Summer Tomato Tart | Blue Jean Chef - Meredith Laurence
This easy summer tomato tart, made with frozen puff pastry is a quick fix as an appetizer for 8 or a main vegetarian meal for 4.
Ingredients
- ½ cup mayonnaise
- ¼ cup + 2 tablespoons grated Parmesan cheese
- ½ teaspoon dried oregano
- 1 sheet puff pastry
- 2 to 3 small heirloom tomatoes (sliced)
- 1 shallot (sliced)
- Olive oil
- Freshly ground black pepper
- Fresh basil leaves
- Sea salt
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