We've pulled plenty of tomatoes from the garden, as we're sure you have as well. What better way to use them up than with this simple and delicious tart from our pals Christopher and Melissa at Canal House. Seriously, we have made this end-of-summer favorite about a hundred times. Sometimes we make two – one for each of us ... it's that amazing!
Makes 4 to 6 servings
Preparation time: 45 – 55 minutes
Ingredients:
Directions:
Preheat your oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.
If using store-bought puff pastry (which is already rolled out) lay it out on the baking sheet. Using the tip of a pairing 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. This will prevent it from puffing up too much while baking.
Arrange the tomato slices on the pastry in a single layer (crowding or overlapping the tomatoes will make the puff pastry soggy). Strip the branches of the thyme and scatter the leaves over the tomatoes. Drizzle the tart with olive oil and season to taste with pepper.Place tart in your preheated oven and bake until the pastry is crisp and deeply browned on the bottom and around the edges, about 30 to 40 minutes. Season with salt and enjoy. We sure have!
