In case you still have the last of the season’s tomatoes growing in your garden, this is a fun recipe to try. Simply thaw some store-bought puff pastry (found at local grocery stores), arrange thinly sliced tomatoes on top, sprinkle with a bit of salt, pepper, and cheese. Oh, and some chopped fresh thyme. Bake. Enjoy. Pretty simple. But mighty tasty.
And if my lackluster pics don’t sell you on this, check out the source listed after the recipe. Her picture is stunning! That’s what sold me on trying the tart.
Savory Tomato Tart
- 1 pkg. frozen puffed pastry
- flour (for dusting)
- 2 medium-sized tomatoes, thinly sliced
- olive oil
- 3-4 sprigs fresh thyme
- finely shredded Gruyere and pecorino romano cheeses, about 1/3 cup each (or use your favorite cheese)
- egg yolk mixed with 1 tbsp. water (egg wash for binding and glazing the sides)
- course seal salt
- Preheat oven to 400 degrees F. Allow the puffed pasty to defrost according to package directions.
- Working on a lightly floured surface, unfold one of the pasty sheets and roll into a flat square. Brush the edges with egg wash and fold the edges in, about 1/4 inch. Crimp with a fork.
- Working on the inside of the fold, prick the pasty with tines of a fork then lightly brush the inside with olive oil.
- Arrange the tomato slices so they almost touch the inside of the folded edge and slightly overlap each other. Note: if the tomatoes are cut too thick, their juices could make the tart soggy, so slice them thinly.
- Sprinkle with fresh thyme and lightly top with half of the cheeses.
- Brush the outer folded edges with egg wash.
- Repeat steps above for second pastry sheet.
- Bake in oven for 20-25 minutes until puffy and golden brown.
- Sprinkle with fresh chives and sea salt to taste.
SOURCE: Saturday Dish