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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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If heirloom tomatoes are not available you can use beefsteak or other flavorful tomatoes- you may need a few extra. Recipe from the San Francisco Chronicle. Ingredients:
1 piece frozen puff pastry, thawed |
1 egg white |
4 medium tomatoes (heirloom in different colors) |
3 tablespoons whole grain mustard |
sea salt |
1 shallot, thinly sliced and slices separated into rings |
1 teaspoon chopped fresh thyme |
Directions:
1. Preheat the oven to 375°F.
2. Lightly grease or line a baking sheet with parchment paper or a silicone liner.
3. On a lightly floured surface, roll the dough out to about a 12- by 15 rectangle. Place on the prepared pan and flip over a 1/2-inch border, using water to hold down the edges and then crimping with a fork.
4. Whisk the egg white with 1 tablespoon water, and brush this over the edge of the tart. Prick the inside of the tart in several places with the fork. Par-bake until lightly browned and slightly cooked in the center, 12-15 minutes. Let cool slightly.
5. Meanwhile, cut the tomatoes in half through the equator, then gently squeeze to remove seeds and excess liquid. Slice into 1/8 to 1/4 inch-thick slices.
6. Spread the prepared crust evenly with the mustard, then layer the tomatoes on top in alternate colors, overlapping them by about 1/2 inch and arranging them tightly within the edges (they will shrink a bit). Season well with sea salt, then top with the shallot rings and thyme.
7. Cook until the tomatoes are softened and the crust is cooked through in the center, 20-25 minutes.
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