Roasted Tomato Tart
Description
Need a meatless meal? Try this tomato tart. It is easy and delicious as well. It would be a perfect dish to make when those garden tomatoes are ready to be picked!
Ingredients
1 head garlic
extra virgin olive oil
1 lb.- about 4 or 5, medium tomatoes, similar to each other in size
1 sheet puff pastry, chilled until ready to make
1 t. fresh thyme leaves, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
Directions
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Preheat the oven to 400 degrees.
Slice off just the top of the garlic head so that a small amount of each clove shows through. Place the garlic head in a small ramekin; drizzle a little olive oil on top, just enough to cover the exposed cloves. Sprinkle with kosher salt; cover the ramekin with foil. Place the ramekin in the oven; roast 40 minutes. Set aside to cool.
Once garlic is cool enough to handle, squeeze the cloves into a bowl; mash with the back of a spoon to make a paste.
Core tomatoes and cut into ¼ inch slices. Lay the slices out on a cutting board close together in 3 rows to stage how the tart will look. 3 rows of 8 is about right.
Line a sheet tray with parchment paper; set aside.
Remove puff pastry from the refrigerator; place on a lightly floured surface. Roll dough out to approximately 10x14 inches. Place the puff pastry on the prepared sheet tray.
Spread a thin layer of the roasted garlic over the dough. Sprinkle thyme evenly over the garlic. Layer the tomato slices on top. If there is a lot of excess dough around the edges, use a pizza cutter or knife to cut it away, leaving only an inch of excess dough.
Bake approximately 25 minutes, or until the edges are flaky and golden brown.
Season with salt and pepper to taste.
Serve.