Tomato Tart

By ngaldi

Make this fresh tomato and cheese recipe as an appetizer or side dish to serve at summer cookouts.

Ingredients

• 1 17.3 ounce package puff pastry see savings
• 1 egg see savings
• 4 ounces Fontina cheese, grated (1 cup) see savings
• 1 1/2 pounds tomatoes, cored and thinly sliced see savings
• Salt and pepper see savings
• Thyme sprigs see savings

Details

Servings 12
Preparation time 15mins
Cooking time 50mins
Adapted from recipe.com

Preparation

Step 1

1. Heat oven to 400 degrees F. On a lightly floured surface, roll each sheet of pastry to 11 by 11 inches. Transfer each to a parchment-lined baking sheet. Cut a -inch-wide strip from each side. Whisk egg with a tbsp of water and brush on edges of pastry sheets. Line edges with strips forming a border, trimming any overlapping pieces on the corners. Place baking sheets in fridge or freezer, about 15 min. 2. Brush border with egg mixture. Use a fork to prick pastry within the border, about every 1/2 inch. Bake until just golden, 12 to 15 min. 3. Sprinkle center of each tart with half the cheese and arrange half the tomatoes on top. Season with salt and pepper and sprinkle with thyme leaves. Garnish with a few thyme sprigs and return to the oven until the cheese is melted and the pastry is cooked through, about 8 min. Serve warm or at room temperature. 2 tarts, 12 servings