Heirloom Tomato Tart

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 piece frozen puff pastry, thawed
• 1 egg
• 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

Recipe

• 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 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.