Heirloom Tomato & Blue Cheese Tart

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 sheet frozen puff pastry (thawed according to package directions)
• 6 ounces blue cheese, at room temperature
• 1 tablespoon whole milk (or half-and-half)
• 2 -3 medium tomatoes
• 1/2 teaspoon pepper, freshly ground
• 1/2 teaspoon fresh thyme, minced
• 1 teaspoon extra virgin olive oil

Recipe

• 1 heat oven to 400.
• 2 on a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. transfer it to a 9-inch tart pan. pat into the bottom and sides and trim the edge so it's even with the rim. freeze for 15 minutes.
• 3 in a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. may need up to 2 tablespoons. set aside.
• 4 slice tomatoes about ¼-inch thick. blot with paper towels to remove most of juices; set aside.
• 5 remove pastry from freezer. bake until light golden brown, about 20 minutes. remove from oven and let cool about 15 minutes.
• 6 spread the cheese mixture evenly over the bottom of the pastry. cover with the tomato slices in a tightly packed single layer. sprinkle with the pepper and thyme and drizzle with the olive oil.
• 7 bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. transfer to a rack and let stand for 20-30 minutes before serving.
• 8 to serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. cut into wedges and serve warm or room temperature.