A quick but impressive tart, perfect for lunch, brunch or starter. Great with garden fresh tomatoes, but works with winter, store bought tomatoes as well. —janet voris
What You'll Need
Sheet Puff Pastry, 1/2 of a 17oz package, thawed
Provolone Cheese, grated
Medium Tomatoes, or more if using Romas
Leaves Basil, cut in ribbons
Preheat oven to 375*. Brush Sheet pan (9x13, 10x16, or half sheet) with olive oil. Roll out puff pastry on a floured surface to about 14x12. (does not have to be exact) Set on oiled sheet pan and build up edges a little. Pierce all over with fork. Bake for 15 mins, checking every 5 mins for puffiness and re-pierce if necessary. Remove from oven and immediately sprinkle with provolone cheese. Set aside. Can be made 1 hour ahead. Leave at room temp.
Increase oven temp to 425*. Peel tomatoes, (if they're from the garden, this should be easy. If not, drop in boiling water for 20 seconds, cool, then peel.) Slice into 1/4" rounds .Pat dry between double paper towels. Arrange tomatoes on top of crust. Season with salt and pepper. Top with parmesan and basil. Bake for 9 mins. Remove from oven and sprinkle with olive oil. Cut into squares, large for lunch, smaller for starter.