Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.
Ingredients
4 servings
1
1
2
1
1
1
Preparation
Step 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.
Step 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.
Step 3
Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.
Step 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.
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Reviews (18)
Back to TopThanks to all of you for the great tips. I made this today and it was delicious and beautiful. Thanks to the individual who suggested backing on the bottom rack for 15 minutes then move to top shelf. I used Meyer lemons and heirloom tomatoes and it was outstanding.
Emk
Durham, NC
5/22/2023
We loved this tart. The lemon was slightly over the top, but all in all it was delicious. I’d read the comments about soggy pastry, so I baked it for the first 15 minutes on the lowest shelf of my oven. Then I transferred it to the middle shelf and finished baking. It was crisp and beautiful.
Diane
Ithaca, NY
7/17/2021
I personally think this recipe kind of sucks. lol With only the massive amount of lemon and a bit of tomato, the flavor is STRONGLY lemon even with the addition of the basil. Also, I really hated the idea of using premade puff pastry, since even the Pepperidge Farm version contains corn syrup. I used phyllo dough instead, which was OK. But it didn't make up for the abysmal flavor profile. If I do this again I'll put WAY fewer lemons, way more tomato and include some other spices. This sounds simple and cute but is not really tasty.
Jen Doe
NYC
6/23/2021
4 stars. This was pretty delicious but I made a few modifications based on the other reviews I read before getting started. I pre-baked the crust for about ten minutes so that it wouldn't get soggy and then added the oil, lemon, and tomato. I added more fresh basil at the end after baking because the basil I cooked in the tart lost its flavor in the oven. It was a bit on the lemony side, I think it would have been more balanced had I used a mandoline to slice more thinly. But very easy and good I recommend it!
Lu
New York, New York
6/3/2021
Loved it! I also used much less lemon but I loved how it went with the tomato. You can't beat sweet, savory and buttery :3
Mo_one
Brooklyn
7/23/2020
Having read the reviews and having a lot of lemon basil, I used the lemon basil and lemon pepper alongside flaked salt. Delicious!
Jiamos
Tennessee
7/18/2020
I wish I had read these reviews before making this recipe! I added only a few mandolin slices of lemon because a whole lemon seemed like a LOT and I'm glad I did. I considered why the recipe calls for baking the basil as it's much better fresh as other reviewers have mentioned but I instead added both before and after cooking. Yes, the dough was soggy in the middle but I didn't really mind it!
meghan navoy
Detroit
9/21/2019
I like the idea of this recipe but it needs a lot fo adjustment. The lemon slices were way over powering and I think lemon isn't a great addition to the tomato/basil flavor profile. Also, cooking the basil does the herb a real disservice, the flavor is almost entirely lost. I will modify and remake this recipe myself, I intend on doing a ricotta base, tomatoes and fresh basil on top after cooking. I did appreciate how simple this dish was.
Anonymous
Reno, nv
8/30/2019
Experimented with this because I want to make it again tomorrow for a small dinner party. I had some concern about the soggy crust, so the pizza pan was a good suggestion. I used heirloom tomatoes from my garden, put some torn fresh Italian oregano on the tomatoes prior to baking, shaved some Parm over the top after baking. Not wild about the lemons either, so will omit them tomorrow. Delish!
tdbarry
Alsip, illinois
7/29/2019
I made lots of changes to this, but it was so tasty. I used a gluten-free puff pastry and thyme and chives for the herbs (because I didn't have basil). I also used Meyer lemon, sliced very thinly with a serrated bread knife. Finally topped off with marinated goat cheese. I used a pizza pan. Its bumpy bottom allows for air to get undetnearh, so there never is a soggy crust, including with this recipe. Will definitely make it again as it has proven itself to be a flexible recipe. :-)
Anonymous
Annapolis, MD
12/25/2018
I had the same exact experience as the reviewer from Medford. Nice crust around the edges, but the rest was soggy. I normally have great results with Bon Appetit recipes, so this was a rare miss. Not bad, but not great. I would make again for the flavors if I could avoid the sogginess in the center. Note, I used the recommended tablespoon of oil when brushing the dough.
festiveminor
Chicago
9/12/2018
This was good but mostly because my tomatoes were bomb, peak season. The pasty was nothing special and got super soggy bottom! Also the lemon was way too bitter and I had to scrape them off. Maybe meyer lemon would be better or just some zest or juice but again the sogginess. Also maybe preserves would work better. We saved it barely with some nice honey and balsamic reduction but overall. bitter and soggy was my problem. What did I do wrong? Just bitter lemon?
Anonymous
Medford, Massachusetts
9/9/2018