Fresh Tomato & Gorgonzola Tart
Source of Recipe
internet
List of Ingredients
1 sht frozen puff pastry from 17.3 oz pkg
3/4 lb plum tomatoes (about 3 med.) thinly sliced
1 1/2 cup crumbled gorgonzola cheese
1/2 tsp fresh ground pepper
1/2 tsp minced fresh thyme Recipe
1. Place oven rack in bottom oven rack position. Heat oven to 400 degree. On lightly floured surface, roll puff pastry into 10 inch round, about 1/4 inch thick. Place pastry in 9 inch tart pan; press in bottom and up sides. Press rolling pin over top to trim excess. With fork, prick bottom of crust all over.
2. Bake 10 min, remove from oven. IF bottom of crust has puffed up, prick with knife in several places and it will slowly sink. Arrange about 2/3 of the sliced tomatoes evenly in bottom of crust. sprinkle with cheese, pepper and tyme. Top with remaining 1/3 tomates.
3. Bake 25-30 min or until crust is golden brown. Place on wire rack; cool about 20 min before serving. Serve warm or at room temp.
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