TOMATO AND BRIE TART

Tomato and Brie Tart image

Provided by Sarah Carey

Time 1h10m

Number Of Ingredients 10

Previous Next

Unbleached all-purpose flour, for dusting
8 ounces puff pastry (or 1 sheet of a 17.3-ounce package), preferably all-butter
12 ounces mixed tomatoes, such as beefsteak and heirloom, cut into 1/4-inch-thick rounds
Kosher salt and freshly ground pepper
2 tablespoons Dijon mustard
4 ounces Brie, sliced 1/4 inch thick
1 tablespoon capers, drained
1 teaspoon fresh thyme leaves, plus sprigs for serving (optional)
1 tablespoon extra-virgin olive oil
Dressed salad greens, for serving (optional)

Steps:

Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.
Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid).
Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil, season with salt and pepper, and bake 15 minutes.
Reduce temperature to 375°; continue baking until golden brown and cooked through, 25 to 35 minutes more. Sprinkle with thyme sprigs and serve warm or room temperature, with greens.