Tomato Tart with Lemon

Using frozen puff pastry is the shortcut that makes this tart a new weeknight favourite recipe. This tart bursts with the flavour of ripe tomatoes, torn basil leaves, lemon, and garlic.

1 (14 oz pkg or half of a 17.3 oz pkg) sheet frozen puff pastry, thawed
1 clove garlic, finely grated
2 Tbsp. extra-virgin olive oil, divided
1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
1 cup fresh basil leaves, torn
1 lb ripe tomatoes, sliced ¼" thick, patted dry with paper towels (about 3 medium)

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

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.

Makes 4 servings.