Tomato-lemon Tart

1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed

1 garlic clove, finely grated

2 tablespoons olive oil, divided, plus more for serving

1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed

1 cup torn basil leaves

1 pound ripe tomatoes (about 3 medium), sliced ¼-inch thick, patted dry with paper towels

Preheat oven to 375°F. 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.
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.
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.
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.

Course🍰Dessert

Diets🥕Vegetarian...

Category🥧Tart

CuisineMediterranean

Occasions📆EverydaySummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 30m