Categories: Appetizer

Ingredients

• 1 sheet frozen puff pastry, thawed
• 8 oz grated mozzarella cheese
• 11/2 lb plum tomatoes
• 1/2 c freshly grated parmesan
• 1 T olive Oil
• 1t crumbled dried thyme

Directions

1. Preheat oven to 375F. Brush 13×9 inch baking sheet with olive oil. Roll out pastry sheet on lightly floured surface to 16"x12" rectangle. Transfer pastry to prepared pan and gently press into place. Pierce crust all over with fork. Bake until golden brown, piercing with fork every 5 minutes to deflate, if necessary. It will take about 15 minutes. Sprinkle crust with mozzarella and set aside(can be prepared 4 hours ahead, let stand at room temp.).
2. Increase oven temp to 425F. Blanch tomatoes in large pot of boiling water 20 seconds. Drain and let cool. Peel and core tomatoes. Cut into thin rounds. Place rounds on double thickness paper towels; pat dry. Arrange tomatoes on crust in slightly overlapping rows, covering completely. Season generously with salt and pepper. Sprinkle parmesan, 1T olive oil and thyme over. Bake tart until tomatoes are heated through and cheeses melt, about 9 minutes.

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