Tomato-Lemon Tart

Name: Tomato-Lemon Tart
Ingredients: 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 1/4-inch thick, patted dry with paper towels

6 ingredients

1 steps

Ingredients

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 1/4-inch thick, patted dry with paper towels

Directions

1

["Preheat oven to 375\u00b0F. 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