Name: Tomato-Lemon Tart
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed; All-purpose flour (for dusting); 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; Kosher salt, freshly ground pepper; Crème fraîche (for serving)

Alex Lau

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

Recipe notes