Unless you find a brand of puff pastry dough that is much larger than the Pillsbury brand I use, the resulting tart is pretty small. I'm including a picture with a magic marker for reference below. This is definitely not a big main course in a meal. Think of it as an appetizer, side, or light lunch for two. If you do find a larger piece of dough to work with, adjust the rest of the ingredients accordingly.
You will need:
1 sheet of mostly defrosted puff pastry dough
a squirt bottle of Dijon mustard*
1 clove of garlic, sliced thinly
1 large tomato, sliced thinly (or 2 small ones)
thyme and pepper
3oz of grated Italian cheese mix, or grated parmesan, or grated swiss
parchment paper (which is not the same as wax paper--you can bake parchment paper)
nonstick cooking spray
Preheat the oven to 400 degrees.
Spray the cookie sheet with nonstick spray and lay down a sheet of parchment paper. If you already have the dough on a sheet of parchment, just transfer that onto the cookie sheet. The spray keeps the parchment paper in place.
Sprinkle thyme and pepper over everything. I don't add salt--the cheese is salty enough.
|Note the marker. Not a big tart.|
Bake for 20 minutes (check on it, though, your oven may be different from mine!). Enjoy!
* You can, of course, use jarred mustard. The squirt bottle is just more fun.
If you try this recipe, please post a comment and let me know how it turned out!