These Tomato Basil Tarts with White Bean Puree are a quick meat-free summer meal packed with protein-rich white beans and flavorful heirloom tomatoes and basil.
To be completely honest with you, I meant for this recipe to be a lot more complicated than it ended up being. Ever since the dead of winter, I’ve had this idea to brûlée tomato slices (similar to how you see brûléed grapefruit). I thought for sure they’d look gorgeous all shiny and darkened in spots. However, it ends up tomatoes don’t brûlée as well as you’d think. I put tablespoons of sugar on top of sugar over the tomatoes (until they were almost inedible which, obviously, totally defeats the purpose). I tried both a kitchen torch and the broiler but found no luck; the end result was just a mess of the sugar dissolving into the tomatoes to create even more watery tarts than when I started. In the end, I’m sure it was meant to be since the tomatoes right now are just too darn delicious to be masking under a pound of sugar or a broiler.
Instead I created a quick and simple tart that is stuffed with protein-packed white bean and basil puree and then topped with heirloom tomato slices and pepper. The pre-made puff pastry allows this tart to be whipped up in less than an hour and gives you a flaky and buttery crust that would be hard to replicate on a time crunch. Use the freshest tomato and basil you can find since they are the star of this dish. Simple summer munching at it’s finest!
Tomato Basil Tarts with White Bean Puree recipe below:
Tomato Basil Tarts with White Bean Puree
- 1 15 oz can of Cannellini beans , drained and rinsed
- 1 bunch of fresh basil
- 1 Tbsp lemon juice
- 1/4 cup olive oil
- Dash of black pepper and salt
- 1 17.5 oz packaged of frozen puff pastry , thawed according to the package
- 3 large heirloom tomatoes , sliced
In a food processor, pulse together the beans, basil, and lemon juice until combined. Turn the processor on and slowly pour olive oil in to create a thick puree (think the texture of hummus). Set aside.
Preheat oven to 400 degrees and line two baking sheets with parchment paper. Roll out the puff pastry on floured surface, attaching the two sheets together by gently pressing the two edges into each other. Slice the sheet evenly into six equal rectangles and transfer to the rectangles onto the prepared baking sheet. Using a pairing knife, lightly score a border 3/4 inch from the edges of each rectangle. Bake for 15 minutes or until browned. Remove from oven and let cool.
Gently press the centers of each puff pastry rectangle to flatten. Divide the white bean puree evenly between the six tarts and use a knife to spread around the center. Top each tart with an even layer of tomato wedges. Sprinkle with salt and pepper and serve right away.
Other Vegetarian ‘Ventures recipes that highlight tomatoes:
- Green Tomato Parmesan Stacks with Red Pesto Sauce
- Savory Cheddar & Cornmeal Waffles with Green Tomato Salsa
- Chickpea Tomato Minestrone
- Spicy White Bean & Sweet Corn Gazpacho