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

　　

Ingredients

4 servings

　　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

　　

Step 1

Preheat oven to 375°F. 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, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.

　　

Step 2

Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.

　　

Step 3

Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.

　　

Step 4

Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.