Roasted-Tomato Tart

Roasted-Tomato Tart
Photo by Romulo Yanes


  • 2 pounds plum tomatoes
  • 1 sheet frozen puff pastry (from a 17 1/4-oz package)
  • 3 ½ teaspoons fresh thyme
  • 8 teaspoons extra-virgin olive oil
  • ½ cup Parmigiano-Reggiano shavings

Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil. Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-i...

View full recipe at Epicurious


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