Tomato Lemon Tart
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)
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