Summer’s pizza/not pizza tomato treat! It’s fresher, lighter than pizza, cuz there isn’t any cheese. The crust is store bought fresh puff pastry, super easy to find and use. I like the Wewalka brand In the fresh pastry case.
This tart is just as delicious eaten at room temperature as it is fresh from the oven. The tomatoes get creamy as they roast in the hot oven. The thyme and grainy mustard are an unexpected combination that seem exactly right in this. Perfect as is for any meal, or as a side with dinner.
Just roll out the puff pastry onto a baking sheet.
Preheat the oven to 425°.
Conventional wisdom would say to prick puff pastry all over with a fork. Maybe yes maybe no, try it with your brand and see.
Whisk together 1/4 cup sour cream, 1- 2 Tablespoons very grainy old fashioned mustard (I love it very mustard rich), and 2 teaspoons minced fresh thyme. (You can make this base up a day ahead.) You can add some salt and pepper to taste but I prefer that for each person for themselves at the table.
Spread the sour cream mixture evenly on the pastry (I use my fingers) leaving a small border.
Thinly slice fresh heirloom or beefsteak tomatoes. Lay them, slightly overlapping, on the pastry.
Bake until the pastry is quite brown, 30-35 minutes. The tomatoes should look dry. The trick is to get the middle of the pastry to be cooked through, so check that by lifting with a large pizza spatula.
When serving, top with some more minced fresh thyme. Freshly ground black pepper and a grainy salt is a must, but to each their own amount.
This recipe originated in Real Simple.