2 sheets puff pastry,defrosted
2 tbls dijon mustard3-4 tomatoes sliced
3 branches thyme
1 red onion sliced thinly
4 slices prosciutto
1/2 cup Parmesan grated fine
salt and pepper to taste
I've become a Francophile lately. Listening to french music( pretty much exclusively)and drinking http://www.mariagefreres.com/ tea. Ordering french cookbooks. Signing up for french at the local college. And above all excitedly awaiting http://www.frenchfridayswithdorie.com/ which I will start posting on Fridays in October. So it only makes since that I would choose to make a french inspired tomato tart for dinner with all the wonderful tomatoes my friend gave me from her garden.
I can't get enough tomatoes these days. They are even better than they were earlier in the season. We are having a late burst of heat this year and its made the late harvest particularly yummy. I've been busy as of late so we are having simple meals here. This tart takes virtually no time to assemble and store bought puff pastry(shhhhh) makes it even more simple.
Preheat oven to375. Lay puff pastry on lined baking sheet. Using a tip of a knife score the outside all the way around the border about 1/2 inch from the pastry edge. Prick the dough all over with a fork.This will prevent the pastry from puffing as it cooks.
With a pastry brush or knife spread a thin layer of the mustard all over the pastry. Layer the prosciutto and thinly sliced onions evenly over the tart. Layer the tomatoes over the last layer. Making sure not to overlap or crowd. Because that will make the tart soggy. Sprinkle with the thyme leaves add salt and pepper to taste. Sprinkle a thin layer of Parmesan.
Bake the tart until the pastry is crisp and deeply browned on the bottom and around the edges. 30-40 minutes.
This is such a nice simple summer meal served with a fresh salad and a nice glass of wine with friends and family.