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In the rhythm of your bustling kitchen, where time is of the essence, our Heirloom Tomato Tart emerges as the hero. With the strategic use of frozen puff pastry as your culinary canvas, we’ve curated a recipe that invites you to savor every moment without sacrificing taste. But wait, there’s more! Enter Piment d'Ville, our secret weapon that infuses this tart with a subtle dance of sweetness and a subtly spicy kick. Prepare to be hooked, as each bite beckons you for an encore. Welcome to a world where sophistication meets simplicity, and flavor reigns supreme.


  • 1 sheet of frozen puff pastry, thawed
  • 3-4 medium-sized heirloom tomatoes, sliced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped
  • Piment d'Ville 


1. Preheat the Oven:
Preheat your oven to 400°F (200°C).

2. Prepare the Puff Pastry:
Roll out the thawed puff pastry sheet on a lightly floured surface to fit your baking sheet. If it's not already rolled into a rectangle, you can shape it accordingly. Transfer the pastry to a parchment paper-lined baking sheet.

3. Score the Pastry:
Using a sharp knife, lightly score a border about 1 inch from the edge of the pastry. Be careful not to cut all the way through. This border will puff up and create a crust.

4. Prick the Pastry:
Inside the border, prick the pastry with a fork. This will prevent the center from puffing up too much.

5. Pre-bake the Pastry:
Place the baking sheet in the preheated oven and bake the pastry for about 10 minutes or until it's just starting to turn golden.

6. Prepare the Tomatoes:
While the pastry is baking, slice the heirloom tomatoes. Place the slices on paper towels to absorb excess moisture.

7. Assemble the Tart:
Once the pastry has pre-baked, sprinkle the shredded mozzarella evenly within the border. Arrange the heirloom tomato slices on top of the cheese. Drizzle olive oil over the tomatoes, and sprinkle minced garlic, Parmesan cheese, salt, basil and Piment d'Ville.

8. Bake the Tart:
Return the tart to the oven and bake for an additional 15-20 minutes or until the edges are golden brown, and the tomatoes are slightly roasted.

9. Remove the tart from the oven and let it cool for a few minutes. 

10. Slice the tart into squares or rectangles, following the scored lines, and serve warm. Enjoy your delicious Heirloom Tomato Tart!

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