Tomato Mozzarella Tart

Recipe Ingredients

		Olive oil
1/2		Frozen puff pastry sheets - thawed
8 oz	227g	Mozzarella cheese - grated
1 1/2 lbs	681g / 24oz	Plum tomatoes
1/2 cup	73g / 2.6oz	Parmesan cheese freshly grated
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Chopped thyme or 1 t. Dried - crumbled

Recipe Instructions

Position rack in center of oven and preheat to 375F. Brush 9x13 baking sheet lightly with olive oil.

Roll out pastry sheet on lightly floured surface to 16x12" rectangle. Transfer pastry to prepared pan and gently press into place. Trim edges of pastry, leaving 1/2" overhang. Crimp edges.

Pierce crust all over with fork. Bake until golden brown, piercing with fork every 5 min to deflate if necessary, about 15 minutes. Sprinkle crust with mozzarella and set aside. (Can be prepared 4 hours ahead. Let stand at room temperature.)

Increase oven temperature to 425F. Blanch tomatoes in large pot of boiling water 20 seconds. Drain and cool slightly. Peel and core tomatoes. Cut into thin rounds. Place rounds on double thickness of paper towels; pat dry. Arrange tomatoes on crust in slightly overlapping rows, covering completely. Season generously with salt and pepper.

Sprinkle Parmesan, 1 T olive oil and thyme over. Bake tart until tomatoes are heated through and cheeses melt, about 9 minutes. Cut tart into large squares.

Source:
Bon Appetit

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