I cannot believe it’s finally tomato season. This tomato tart is quickly going to become my new favorite summer staple.
This is the perfect recipe to make for a party to impress your guests - and literally takes no time at all. Topped off with the spicy cilantro chutney that I want to honestly eat by itself!
Heirloom Tomato Tart with Cilantro Chutney
1 large bunch cilantro, with stems
1/2 serrano chile
Juice of 1 lime
1 garlic clove
1/4th teaspoon sugar
2 tablespoons Filippo Berio 100% Italian Olive Oil
Salt to taste
puff pastry, assorted heirloom tomatoes, buffalo mozzarella, basil
Preheat your pan to 400 degrees and defrost your puff pastry.
In the meantime, make your cilantro chutney in a food processor by blending cilantro, chile, lime, garlic, sugar, olive oil and salt. Set aside and slice your tomatoes.
Once your puff pastry is defrosted, layer down your tomatoes evenly and place in the oven for 30-45 minutes until the puff pastry is fully cooked through and crispy.
Remove and let cool for 5-10 minutes, top with mozzarella, basil and the cilantro chutney. Drizzle on extra olive oil, slice and serve. #filippoberio
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