Roasted Tomato Tart

Roasted Tomato Tart
Roasted Tomato Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    sheet frozen puff pastry (from a 17 1/4 oz pkg), thawed

  • 2

    lb plum tomatoes, halved lengthwise

  • 2

    tablespoons plus 2 teaspoons extra-virgin olive oil

  • 3 1/2

    teaspoons finely chopped fresh thyme

  • 1/2

    cup Parmigiano-Reggiano shavings, plus additional for garnish

Directions

Put oven racks in middle and lower third of oven and preheat oven to 425 degrees. Line a large rimmed baking sheet with foil. While oven is preheating, roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out into a 10-inch round. Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use. Toss tomatoes with 2 tablespoons oil, 2 teaspoons thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour. Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 45 minutes, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and puffed and edges of tomatoes are browned, but still appear juicy, about 15 minutes. While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down in an even layer (pastry layers will collapse under tomatoes), then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste and additional cheese shavings.

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