1. Heat oven to 400. 2. On a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes. 3. In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside. 4. Slice tomatoes about ¼-inch thick. Blot with paper towels to remove most of juices; set aside. 5. Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes. 6. Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil. 7. Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving. 8. To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
