Thursday, October 31, 2013

The World's Easiest Tomato Tart

Another great pinterest find! I had to bring appetizers to two different parties last weekend (as well as 2-3 dozen cookies to each), so I wanted something simple, yet classy and tasty. This fit the bill perfectly. It's from babble and I doubled the amounts to make the two pictured.
1 sheet puff pastry, defrosted
2-3 large tomatoes, or a handful of cherry tomatoes, cored and sliced
2-3 branches fresh thyme
1 T. good quality olive oil
a generous pinche of Sea Salt

1. Preheat oven to 375ºF. Line a jelly roll pan with parchment paper or a Silpat. Place the puff pastry on the lined baking sheet and lightly score a 1/2″ border around the edge with a sharp knife. Use fork tines to prick the pastry inside the border all over. This will prevent the pastry from puffing up too much when baking.
2. Place the tomato slices in a single layer on the puff pastry (the original recipe said be careful not to overlap, but I think that would make it even more delicious). Strip the thyme branches and sprinkle over the tomatoes, then drizzle with olive oil, a few cranks of good pepper and sea salt.
3. Baked for 30-40 minutes or until pastry is crispy and deeply browned. Sprinkle on a dash more salt. Serve.

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