Heirloom Tomato Tart
If heirloom tomatoes are not available you can use beefsteak or other flavorful tomatoes- you may need a few extra. Recipe from the san francisco chronicle.
Steps
Preheat the oven to 375f.
Lightly grease or line a baking sheet with parchment paper or a silicone liner.
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.
Whisk the egg white 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.
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.
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.
Season well with sea salt , then top with the shallot rings and thyme.
Co.
Ingredients
frozen puff pastry, egg white, tomatoes, whole grain mustard, sea salt, shallot, fresh thyme