Tomato Danish Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface with the 2 tbs of flour.

Roll and score pastry

Unfold the puff pastry sheet on the floured surface and gently roll once to smooth seams to approximately 10 x 12 inches. Using a sharp knife or pastry wheel, score a 1/2-inch border around each pastry rectangle (do not cut all the way through). This will create a raised edge when baked.

Egg wash

Whisk together the egg and 1 tsp milk until combined. Brush the scored border lightly with egg wash to promote a glossy, golden rim.

Transfer the prepared sheet to the parchment-lined baking sheet and chill in the fridge for 10 minutes while you prepare the toppings to keep the layers from shrinking.

Blind-bake the shell

Bake the chilled pastry at 400°F (200°C) for 10–12 minutes, or until the border is puffed and just beginning to turn golden. Remove from oven and reduce oven temperature to 375°F (190°C). Let pastry cool slightly on the sheet for 5 minutes.

Prepare cheese spread

While the pastry chills, combine the goat cheese or ricotta with the lemon zest and honey in a small bowl. Stir until smooth and taste for balance — add a pinch more honey or lemon zest if desired. If you prefer no dairy, skip this step.

When the pastry is warm but not hot, spread the cheese mixture evenly within the scored border, leaving the border clear so it remains crisp.

Slice tomatoes

Slice the heirloom tomatoes 1/4-inch thick. If tomatoes are very large, cut slices to fit the pastry size so each piece is roughly the diameter of the pastry inner rectangle.

Season slices

Arrange the tomato slices on a tray and sprinkle with the 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Drizzle 2 tbs extra-virgin olive oil evenly over the slices and let sit for 5 minutes so they release a little juice and become more flavorful.

Pat any excess juice from the tomato bottoms with paper towel before placing on pastry to avoid sogginess.

Layer the seasoned tomato slices over the cheese-spread (or directly onto the baked pastry if skipping cheese), slightly overlapping so the entire interior is covered but the puffed edge remains visible.

Return the topped tart to the oven at 375°F (190°C) for 6–8 minutes to warm the tomatoes through and meld the flavors without collapsing the pastry. Watch closely so tomatoes soften but pastry stays crisp.

Finish with basil and sesame

As soon as the tart comes out of the oven, scatter the purple basil leaves over the warm tomatoes so the leaves release aroma but retain color. Sprinkle the toasted sesame seeds evenly across the tart.

Final seasoning and serve

Finish with a light drizzle of 1/2 tbs extra-virgin olive oil (reserve from the 2 tbs used earlier if you like), a pinch of flaky sea salt (0.5 tsp) and 1/4 tsp freshly ground black pepper over the top. Let cool 2–3 minutes, then cut into 6 pieces and serve warm or at room temperature.