Makes 6 servings
1 sheet frozen puff pastry (from a 17 ¼-ounce package), thawed
3 ounces mozzarella
1 pound heirloom tomatoes, preferably different colors, cored and sliced into ¼-inch rounds
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoons fresh thyme, chopped
3-4 tablespoons Parmesan, shredded
Preheat the oven to 375°F. Core and slice the tomatoes into ¼-inch rounds and then place on paper towels to drain.
Brush a 13-by-9-inch sheet pan lightly with olive oil or line with parchment paper. Roll out puff pastry sheet on lightly floured surface to a 16-by-12-inch rectangle (approximately). Trim the edges of the pastry to square up, then transfer to the prepared pan. Fold each edge over about ½ inch and crimp along each edge with a fork. Pierce the crust all over with a fork. Bake the pastry until it’s golden brown, piercing with a fork every 5 minutes to deflate (if necessary), about 15 minutes. Remove from the oven and sprinkle with mozzarella and set aside.
Increase the oven temperature to 425°F. Arrange the tomatoes on the crust in slightly overlapping rows, covering completely. Drizzle olive oil over the tomatoes, then season the tomatoes with salt and pepper, to taste. Sprinkle Parmesan and thyme over tomatoes. Bake tart until the tomatoes are heated through and the cheeses are melted, about 9 minutes. Remove from the oven.
1 sheet frozen puff pastry (from a 17 ¼-ounce package), thawed
3 ounces mozzarella
1 pound heirloom tomatoes, preferably different colors, cored and sliced into ¼-inch rounds
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoons fresh thyme, chopped
3-4 tablespoons Parmesan, shredded
Preheat the oven to 375°F. Core and slice the tomatoes into ¼-inch rounds and then place on paper towels to drain.
Brush a 13-by-9-inch sheet pan lightly with olive oil or line with parchment paper. Roll out puff pastry sheet on lightly floured surface to a 16-by-12-inch rectangle (approximately). Trim the edges of the pastry to square up, then transfer to the prepared pan. Fold each edge over about ½ inch and crimp along each edge with a fork. Pierce the crust all over with a fork. Bake the pastry until it’s golden brown, piercing with a fork every 5 minutes to deflate (if necessary), about 15 minutes. Remove from the oven and sprinkle with mozzarella and set aside.
Increase the oven temperature to 425°F. Arrange the tomatoes on the crust in slightly overlapping rows, covering completely. Drizzle olive oil over the tomatoes, then season the tomatoes with salt and pepper, to taste. Sprinkle Parmesan and thyme over tomatoes. Bake tart until the tomatoes are heated through and the cheeses are melted, about 9 minutes. Remove from the oven.
Cut the tart into large squares and serve warm or at room temperature.
