This tart almost feels like cheating. It comes together in about an hour, and is absurdly delicious. After all, how could puff pastry, fresh tomatoes, and Brie be bad? Don't eat this right out of the oven, if you can help it--it's better when it's just warm, and most delicious at room temperature. —ieatthepeach
large ripe tomatoes
Salt to taste
sheet frozen puff pastry (from a 17-oz package)
Dijon mustard or whole-grain mustard, as needed
fresh thyme leaves
Freshly ground black pepper to taste
Brie cheese, kept cold
In This Recipe
Trim off the ends of the tomatoes, and slice them about 1/8 inch thick. Sprinkle the slices lightly on both sides with salt, and lay out flat between two layers of paper towels. Let the tomatoes drain for about 30 minutes.
Remove the puff pastry from its packaging and let it thaw at room temperature for 30 minutes while the tomatoes drain. Meanwhile, preheat the oven to 400º F and line a baking sheet with parchment paper.
Unfold the puff pastry onto the parchment-lined baking sheet, and use your fingertips to gently pinch the seams closed. Use a knife to score about a 1/4 inch border all the way around, then copiously prick the crust inside the border with a fork.
Spread a thin layer of mustard all over the dough, leaving the border bare. Sprinkle the thyme leaves evenly over the mustard. Arrange the tomato slices on top, and season with salt and pepper. Cut small pieces of Brie and scatter them over the top of the tomatoes.
Bake the tart for 25-30 minutes, or until the crust is puffed and golden and the cheese is melted. Remove from the oven and transfer the tart, on the parchment paper, to a cooling rack to cool for at least 10 minutes. Slice and serve warm or at room temperature.