Lemon-tomato tart

This recipe was suggested as "a new summer weeknight favorite" — I decided it would be better as a snack to accompany cocktails.

It sound strange: slices of lemon and tomato baked on a crust, but it turned out to be very tasty and quick. Most of the time required is for baking.

Time needed: 1hr

Servings: 4-6

Credits: Bon Appétit, September 2017

• 1 lemon, very thinly sliced
• 2 large (3 med) tomatoes, sliced thinly.

Cut off the ends of the lemon to expose the flesh. Using a mandolin (or extremely advanced knife skills), cut the lemon into really thin slices. Note: Choose a lemon with thinner rind so the slices don't include so much pith which may impart a bitter taste.

Slice the tomatoes about 1/4 inch thick and pat dry to get rid of extra juice.

• 1 sheet frozen puff pastry (half a 17.3 oz package)
•  

Thaw the puff pastry and roll it out on a sheet of floured parchment to about 10 x 14 inches. Slide the parchment paper onto a rimmed baking sheet. Use a fork to prick holes all over the puff pastry, leaving a 3/4-inch border around the sides.

• 1 clove garlic, finely grated (use a rasp)
• 2 Tbsp olive oil
• 1 cup torn basil leaves
• 1 tsp salt
• 1/2 tsp pepper

Mix together the grated garlic and olive oil, then brush all over the puff pastry, staying within the border.

Arrange the lemon slices in a single layer over the pastry, then scatter the torn basil leaves on top.

Next, layer the tomato slices on top of the lemon slices and sprinkle generously with salt and pepper. Drizzle with a bit more olive oil.

Bake 30 minutes at 375°F until the pastry is browned, puffed, and crisped. Let rest for about 10 minutes, then cut into squares.

Serve warm. While it is still quite tasty at room temperature, if doing ahead I would pop in in the oven for a few minutes to warm up before serving.