Nothing screams summer like tomatoes! This tart is quick and easy to make, allowing the tomato to be the star of the show. Today’s tart was made with heirloom tomato – such a big tomato that it only took 3 slices along with a few cherry tomatoes to fill in the gaps.
This works amazingly well as either an appetizer or side dish.
Roll out 1 thawed puff pastry sheet in to 10 x 14 rectangle on lightly floured surface. Transfer to parchment lined baking sheet.
Sprinkle on 1 1/2 cups cheese (gruyere, gouda and cheddar are good choices). Leave a 2 inch border on the long sides……
Crumble cooked, crumbled bacon over the cheese (4 slices)
Slice tomatoes and layer across bacon/cheese.
Sprinkle with fresh thyme, salt and pepper.
Fold the long sides over to create a border, and fold in the short ends to create a seal.
Using a sharp knife, cut vent holes in the pastry and brush with beaten egg.
Bake at 400 until golden brown, about 30 minutes.
Sprinkle with fresh basil for serving.