Tomato and Gruyere Tart

This tart makes a delicious snack or started for any occasion. You can make one larger tart or smaller individual tarts. Even though I would typically serve this as a starter, it also makes a great, light dinner option paired with a salad. As with most puff pastry based foods, this tart is best served straight from the oven. Though you can prepare it ahead of time, the dough is most crisp when it's made right when you need it. If you make the tart ahead of time, reheat it in a 300F oven until it is warmed.

Recipe from Tori Ritchie's Party Appetizers: Small Bites, Big Flavor

1 sheet (1/2 pound) frozen puff pastry

Flour, for dusting

1 tablespoon Dijon mustard
1 large shallot, minced
1 cup (about 4 ounces) shredded Gruyére cheese
1 pound heirloom or Roma tomatoes
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
Salt and ground pepper

Preheat your oven to 375F/190C. Unwrap the puff pastry and let it sit at room temperature until it is pliable, about 30 minutes. If needed, unfold the puff pastry as well. Lightly dust your work surface so the dough does not stick. Place the puff pastry onto the lightly floured surface. Using a rolling pin, press the dough into a slightly bigger rectangle measuring around 11"x10". Gently transfer the pasty to a baking sheet. Spread the puff pasty with the mustard, leaving a 1/2" border around the edges. Sprinkle the shallots over the mustard, followed by the cheese, ensuring to leave a 1/2" border around the edges the whole time

Slice your tomatoes in half crosswise and squeeze them gently to remove the seeds. Thinly slice the tomato halves. Lay the tomato slices in rows over the cheese, overlapping slightly if needed. Keep the tomatoes 1/2" away from the edge of the puff pastry. Next, evenly distribute the thyme over the tomatoes and sprinkle with salt and pepper. Fold the in the 1/2" edge of the pastry toward the tomatoes. 

Bake the tart until the edges are golden brown, about 25-30 minutes. Allow to cool slightly na dcut in to squares for serving.

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