INGREDIENTS
- 2 sheets frozen puff pastry
- 1 egg yolk
- 1 tsp water
- 1 cup finely shredded or grated Asiago or Parmigiano-Reggiano cheese
- 1 puck/tub Boursin garlic-herb cheese
- 2 cloves garlic, minced
- 1 tbsp snipped fresh lemon thyme or 1 tsp dried thyme, crushed
- 2 pounds assorted heirloom tomatoes, cut into 1/4-inch-thick slices
- 2 tbsp olive oil
- 1/4 cup snipped fresh basil or flat-leaf parsley
- Coarse salt (optional)
- Variation: two 4 to 4.5-oz tubes goat cheese, softened may be used instead of garlic herb cheese
DIRECTIONS
- 1.Thaw the pastry sheets at room temperature for 1 hour.
- 2.Preheat oven to 425 degrees.
- 3.Beat egg and water. Set aside.
- 4.Unfold the pastry sheets on a lightly floured surface. Roll gently to flatten creases (you should have two 10-inch squares). Cut 1/2-inch strips from all 4 sides of each pastry sheet. Brush the edges of the pastry sheets with the egg mixture. Place the cut strips on top and along edges of the pastry sheets, gently pressing in place to form a raised edge; trim ends. Place pastries on 2 parchment paper-lined baking sheets. Brush pastries with remaining egg mixture. Prick pastry with a fork. Sprinkle with Asiago cheese.
- 5.Bake one sheet at a time for 15 to 20 minutes or until puffed and golden brown.
- 6.Cool on baking sheets on wire racks.
- 7.In a small bowl stir together garlic-herb cheese, garlic and the thyme. Spread over bottom of tart shells.
- 8.Arrange tomato slices on top of the garlic-herb cheese mixture, overlapping slightly. Drizzle with 2 tbsp olive oil. Sprinkle with basil and coarse salt. Slide onto cutting board or serving platter, and cut each tart into serving-size pieces.
- 9.Tart shells may be baked up to 4 hours ahead; cover and store at room temperature.