2 very large heirloom tomatoes (approximately 1 lb total)
salt and pepper for seasoning
1 sheet frozen puff pastry dough, thawed per pkg directions
1 cup finely grated Gruyere cheese
2 tbsp chopped fresh thyme
Olive oil for drizzling
Slice the tomatoes and place in a single layer on a paper towel lined cookie sheet. Sprinkle with the salt and let sit for 20 minutes to release the juices, then pat dry with more paper towels.
Preheat oven to 400 degrees.
On a lightly floured surface, roll out the puff pastry into a 10 x 13-inch rectangle. Transfer to a parchment-lined baking sheet and use the tip of a paring knife to trace a shallow border 1-inch from the edges (trace only - do not cut all the way through. Prick the inner rectangle all over with a fork. Refrigerate 20 minutes.
Remove from refrigerator and bake at 400 degrees 12-15 minutes or until light golden brown. Remove from the oven.
Scatter the cheese over the hot dough; arrange tomato slices in overlapping rows over the cheese. Scatter the thyme over the tomatoes. Sprinkle with salt and pepper; drizzle with the olive oil.
Bake 20-30 minutes. Best served immediately.
Leftovers should be refrigerated.
Yield: 4 servings
Per serving: 530 calories, 38 g fat (7 g saturated, 0 g trans, 40 mg cholesterol, 240 mg sodium, 32 g carbs, 2 g fiber, 1 g sugar, 16 g protein
1 sheet frozen puff pastry dough, thawed per pkg directions
1 cup finely grated Gruyere cheese
2 tbsp chopped fresh thyme
Olive oil for drizzling
Slice the tomatoes and place in a single layer on a paper towel lined cookie sheet. Sprinkle with the salt and let sit for 20 minutes to release the juices, then pat dry with more paper towels.
Preheat oven to 400 degrees.
On a lightly floured surface, roll out the puff pastry into a 10 x 13-inch rectangle. Transfer to a parchment-lined baking sheet and use the tip of a paring knife to trace a shallow border 1-inch from the edges (trace only - do not cut all the way through. Prick the inner rectangle all over with a fork. Refrigerate 20 minutes.
Remove from refrigerator and bake at 400 degrees 12-15 minutes or until light golden brown. Remove from the oven.
Scatter the cheese over the hot dough; arrange tomato slices in overlapping rows over the cheese. Scatter the thyme over the tomatoes. Sprinkle with salt and pepper; drizzle with the olive oil.
Bake 20-30 minutes. Best served immediately.
Leftovers should be refrigerated.
Yield: 4 servings
Per serving: 530 calories, 38 g fat (7 g saturated, 0 g trans, 40 mg cholesterol, 240 mg sodium, 32 g carbs, 2 g fiber, 1 g sugar, 16 g protein
Note: File Photo
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