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Ingredients
- Extra virgin olive oil
- 1/2 (17 1/4 ounce.) pkg. (1 sheet) frzn puff pastry sheets, thawed
- 8 ounce. Mozzarella cheese, grated
- 1 1/2 lbs. plum tomatoes
- 1/2 c. freshly grated Parmesan cheese
- 1 tbsp. extra virgin olive oil
- 1 tbsp. minced fresh thyme or possibly 1 teaspoon dry, crumbled
Directions
- Position rack in center of oven and preheat to 375 degrees. Brush 13 x 9 x 1/2 inch baking sheet lightly with extra virgin olive oil. Roll out pastry sheet on lightly floured surface to 16 x 12 inch rectangle. Transfer pastry to prepared pan and gently press into plate. Trim edges of pastry, leaving 1/2 inch overhang. Crimp edges. Pierce crust all over with fork. Bake till golden, piercing with fork every 5 min to deflate if necessary, about 15 min. Sprinkle crust with Mozzarella and set aside. (Can be prepared 4 hrs ahead. Let stand at room temperature.)
- Increase oven temperature to 425 degrees. Blanche tomatoes in large pot of boiling water 20 seconds. Drain and cold slightly. Peel and core tomatoes. Cut into thin rounds. Place rounds on double thickness of paper towels; pat dry. Arrange tomatoes on crust in slightly overlapping rows, covering completely. Season generously with salt and pepper. Sprinkle Parmesan, 1 Tbsp. extra virgin olive oil and thyme over. Bake tart till tomatoes are heated through and cheeses heat, about 9 min. Cut tart into large squares. Preparation time: 30 min. Serves: 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 166 | 59% |
| Total Fat 18.62g | 23% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 498mg | 21% |
| Potassium 439mg | 13% |
| Total Carbs 8.85g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.52g | 3% |
| Protein 20.91g | 33% |
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