Ingredients:
- 1 17.3 ounce package puff pastry
- 1 egg
- 4 ounces Fontina cheese, grated (1 cup)
- 1 1/2 pounds tomatoes, cored and thinly sliced
- Salt and pepper
- Thyme sprigs
Directions:
1. Heat
oven to 400 degrees F. On a lightly floured surface, roll each sheet of
pastry to 11 by 11 inches. Transfer each to a parchment-lined baking sheet.
Cut a -inch-wide strip from each side. Whisk egg with a tbsp of water
and brush on edges of pastry sheets. Line edges with strips forming a
border, trimming any overlapping pieces on the corners. Place baking
sheets in fridge or freezer, about 15 min.
2. Brush
border with egg mixture. Use a fork to prick pastry within the border,
about every 1/2 inch. Bake until just golden, 12 to 15 min.
3. Sprinkle center of each tart with half the cheese
and arrange half the tomatoes on top. Season with salt and pepper and
sprinkle with thyme leaves. Garnish with a few thyme sprigs and return
to the oven until the cheese is melted and the pastry is cooked through,
about 8 min. Serve warm or at room temperature. 2 tarts, 12 servings
Source: bhg
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