Tomato Tart with Olives and Gruyère

• 份量: 6 servings
• 总时间: 40 minutes

配料

1 pound plum tomatoes, cored and cut crosswise into ¼-inch slices

1/2 small red onion, thinly sliced

Kosher salt and ground black pepper

1 sheet frozen puff pastry, thawed

2 tablespoons dijon mustard

4 ounces Gruyère OR provolone cheese, shredded (1 cup)

1/2 cup pitted black olives OR green olives OR a combination, chopped

1 tablespoon extra-virgin olive oil, plus more to serve

步骤

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss together the tomatoes, onion and ½ teaspoon each salt and pepper; set aside. With a rolling pin, roll the pastry into a 10-by-14-inch rectangle, then place on the prepared baking sheet. Using a paring knife, score a 1-inch frame around the edge of the pastry, then poke holes in the pastry with a fork, avoiding the border. Spread the mustard on the pastry, avoiding the border, then sprinkle with the cheese.

Using a slotted spoon, distribute the tomato-onion mixture in an even layer on top; discard the liquid remaining in the bowl. Sprinkle with the olives and drizzle with the oil. Bake until the pastry is golden brown, 15 to 20 minutes. Cool for 5 to 10 minutes before slicing. Serve drizzled with additional oil.

Chopped fresh oregano OR torn fresh basil OR chopped drained capers OR a combination