When I was flipping through my latest issue of Canal House Cooking I came across an excitingly simple recipe for a dreamy looking summer tomato tart. I knew it was a winner from the moment I read the first ingredient: puff pastry, defrosted. I love it when the author knows us home cooks well enough to understand that buying frozen puff pastry is far easier than making it ourselves. Plus, just about every recipe I’ve ever made with puff pastry is absolutely delicious, so I knew I had to give it a try. While my daughter was down for her afternoon nap I set out the puff pastry to thaw. Then, at dinner time I sliced up the tomatoes, added a healthy drizzle of oil, some salt and fresh herbs and popped it in the oven. After a moderate baking time we all enjoyed a slice of freshly roasted tomatoes and herbs nestled in a crisp buttery crust. It was, without a doubt, one of the easiest things in the world to make and, perhaps, one of the most delicious to eat.
adapted from Canal House Cooking Vº4
1 sheet puff pastry, defrosted
2-3 large tomatoes, or a handful of cherry tomatoes, cored and sliced
2-3 branches fresh thyme
2-3 T. good quality olive oil
3-4 generous pinches of Sea Salt
1. Preheat oven to 375ºF. Line a jelly roll pan with parchment paper or a Silpat. Place the puff pastry on the lined baking sheet and lightly score a 1/2″ border around the edge with a sharp knife. Use fork tines to prick the pastry inside the border all over. This will prevent the pastry from puffing up too much when baking.
2. Place the tomato slices in a single layer on the puff pastry, being careful not to overlap. Strip the thyme branches and sprinkle over the tomatoes, then drizzle with olive oil, a few cranks of good pepper and sea salt.
3. Baked for 30-40 minutes or until pastry is crispy and deeply browned. Sprinkle on a dash more salt. Serve.