SIMPLE TOMATO TART

Simple Tomato Tart image

Provided by Canal House

Time 50m

Yield 8 servings

Number Of Ingredients 10

1 sheet store-bought puff pastry, preferably made with 100% real butter, such as Dufour Puff Pastry
All-purpose flour, for dusting
3 medium tomatoes, vine-ripened; height-of-season, homegrown tomatoes, if possible
1 teaspoon granulated sugar, optional
Flaky sea salt, preferably Maldon brand
Cherry tomatoes, 6?8
Thyme
Extra-virgin olive oil, high-quality
Freshly ground black pepper
Finishing with olive oil

Steps:

Preheat the oven to 375 degrees F. Line a shallow rimmed baking sheet with parchment paper.Unfold the puff pastry onto a lightly floured surface into a 1/4-inch thick rectangle the shape of the baking sheet.Slice the tomatoes and sprinkle them with the optional sugar and a pinch of salt. Slice the cherry tomatoes in half.Gently roll the puff pastry over a rolling pin and unfold onto the lined baking sheet. Trim any excess with a paring knife. Using the tip of the knife, lightly score a border about 1/2 inch from the edge of the pastry. Prick the dough inside the border all over with the tines of a fork to prevent it from puffing up too much during baking. Chill slightly, if you have a few extra minutes.
Arrange the tomatoes on the pastry in a single layer (crowding or overlapping the tomatoes will make the puff pastry soggy). Strip the branches of thyme, scattering the leaves over the tomatoes. Drizzle the tart with some olive oil and season with freshly ground black pepper.
Bake the tart until the pastry is crisp and deeply browned on the bottom and around the edges, about 40 minutes. Remove from the oven. Drizzle with best-quality olive oil and sprinkle liberally with finishing sea salt. Cut into portions and serve to your guests.