Tomato and White Cheddar Tart
with Honey and Thyme
I love the ease and delicate, flaky crust of frozen puff pastry. It allows you to pull this elegant savory tart together for a light weeknight dinner with a simple green salad on the side, or to make an impressive party bite for last minute guests. Feel free to play around with different shapes, sizes and colors of tomatoes on your tart. The most important step is to let the slices drain on paper towels and pat them dry before arranging over the pastry. If there is too much moisture then the bottom of your tart will get soggy.
Serves 4
1 pound ripe heirloom tomatoes (about 3 medium)
Kosher salt and freshly ground black pepper
One 14-ounce package frozen puff pastry (preferably Dufour brand), thawed in the fridge overnight (See Note)
¾ cup shredded white cheddar cheese
1 large garlic clove, very thinly sliced
2 Tablespoons extra-virgin olive oil
Wildflower honey, for drizzling
Fresh thyme leaves and flaky sea salt, for garnish
Preheat the oven to 375°. Line a large plate with paper towels. Slice the tomatoes ¼-inch thick, or in half if using cherry tomatoes, and arrange in a single layer on the paper towel-lined plate. Sprinkle with salt and let drain.
Meanwhile, on a lightly floured sheet of parchment paper, gently roll out the puff pastry to a 15-by-10-inch rectangle. Using a paring knife, gently score a 1-inch border around the pastry. Do not cut through the dough. Using a fork, prick the puff pastry all over within the 1-inch border. Transfer the pastry on the parchment paper to a rimmed baking sheet.
Sprinkle the cheese all over the puff pastry, leaving a 1-inch border (this is your crust - you want it to puff up in the oven). Scatter the sliced garlic over the cheese. Pat the tomatoes dry with a paper towel and then arrange on top of the cheese - it’s ok if they overlap slightly. Brush the tart all over with the olive oil and season the tomatoes with salt and pepper. If the dough is very soft, pop the tart in the refrigerator for 15 minutes before baking. Bake the tart for about 35 minutes, or until the puff pastry is golden brown and puffed around the edges. Let cool for 10 minutes.
Drizzle the puff pastry with honey and garnish with fresh thyme leaves and flaky sea salt. Cut into 8 wedges and serve.
NOTE If you don’t have time to thaw the puff pastry overnight, cover it with plastic wrap and let sit at room temperature for 30 minutes. It should be pliable, but hold its shape. If the pastry gets too soft while you’re working with it, return to the freezer for 10 minutes.