Tomato Tart

Lynn’s sister and brother-in-law were in town for a visit. Les and I wanted to see Debbie and Stan before they went back to Connecticut, so we joined them for dinner at Lynn and Dad’s. We had a lovely visit, and a delicious dinner. Our evening started with Debbie’s tomato tart. Debbie doesn’t remember where she found this recipe—I’m just glad she decided to make if for us.
The tart was easy to make using puff pastry as the base and some simple ingredients. You don’t have to be a baker to make this tart—you just have to find the puff pastry in the freezer section. The simple ingredients work well together. Just be sure to season the tomatoes with enough salt and pepper to bring out all the flavors.
Tomato Tart
1 sheet puff pastry
2 tomatoes, sliced and dried between paper towels
1½ cups of shredded Fontina cheese
1 to 2 teaspoons chopped thyme (you can also use basil)
Kosher salt and freshly ground pepper
1 egg
1 tablespoon water

Preheat the oven to 400°F. Roll the puff pastry out to about 9X13 inch rectangle. Slice about 1 inch of dough from each side. Place the large section of dough on parchment paper on a baking sheet, and put the small strips of dough on the edges of the large section dough to make a crust. Dock the base of the tart by picking the dough with a fork being careful not to prick the crust. Mix the egg and water, and brush the egg mixture on the edges of the tart.

Bake the tart dough for about 15 minutes or until the crust has puffed and is lightly golden. Remove the partially baked tart dough from the oven, and top with the cheese, tomatoes, salt and pepper, and thyme. Place the tart back into the oven for about 20 minutes or until golden brown and crisp on the bottom. Slice and serve.