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Tomato Tarts
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Brief Description
This really showcases good tomatoes. "Unforgettable rectangles"
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Main Ingredient
Tomatoes; puff pastry
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Category: Vegetables
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Jan 17, 2013
Number of Servings:
Ingredients:
- 1 packages - 17.3-oz frozen puff pastry (2 sheets total) Thawed
- 1 whole - Egg
- 1 tablespoons - Water
- 1 cups - 4-oz, Fontina, Gouda or Gruyere cheese Shredded
- 1 1/2 pounds - Red, yellow and/or geen tomatoes Cored and thinly sliced
- - Salt
- - Ground pepper
- - Fresh thyme leaves
- - Fresh thyme sprigs, optional
Directions:
1. Heat oven to 400. Line two baking sheets w/ parchment paper; set aside. On a lightly floured surface, unfold pastry sheets. In a small bowl, combine egg and the water; set aside.
2. Roll pastry sheets gently to flatten creases. Roll each pastry sheet into a 12X10-inch rectangle. Transfer pastry rectangles to prepared baking sheets.
3. Cut 3/4-in strips from all four sides of each pastry rectangle. Brush edges of pastry rectangles w/ egg mixture. Place strips on pastry edges, pressing gently to for raised rims; trim ends. Brush pastry w/ egg mixture. Prick centers with a fork.
4. Bake, one at a time, until just golden brown and puffed, 12 to 15 min. Remove from oven.
5. Sprinkle centers of tarts with cheese and top w/ tomatoes. Season to taste with salt and pepper and sprinkle with thyme leaves. Top w/ a few thyme sprigs, if using. Bake until cheese is melted and pastry is cooked through, about 8 minutes. Serve warm or at room temperature.
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