TOMATO-MOZZARELLA TART

Olive Oil
l/2 l7-l/4 oz. package (l sheet) frozen puff pastry sheets, thawed
8 oz. mozzarella cheese, grated
l-l/2 lbs. plum tomatoes
l/2 cup freshly grated Parmesan cheese (about l-l/2 oz.)
l tbsps. olive oil
l tbsps. chopped fresh thyme or l tsp. dried, crumbled
Position rack in center of oven and preheat to 375. Brush l3x9xl/2″
baking sheet lightly with olive oil. Roll out pastry sheet on
lightly floured surface to l6xl2″ rectangle. Transfer pastry to
prepared pan and gently press into place. Trim edges of pastry
leaving l/2″ overhang. Crimp edges. Pierce crust all over with fork.
Bake until golden brown, piercing with fork every 5 mins. to deflate
if necessary, about l5 mins. Sprinkle crust with mozzarella and set
aside. (Can be prepared 4 hrs. ahead. Let stand at room temperature)
Increase oven temperature to 425. Blanch tomatoes in large pot of
boiling water 20 seconds., Drain and cool slightly. Peel and core
tomatoes. Cut into thin rounds. Place rounds on double thickness of
paper towels; pat dry. Arrange tomatoes on crust in slightly over-
lapping rows, covering completely. Season generously with s&p.
Sprinkle Parmesan, l tbsps. olive oil and thyme over. Bake tart
until tomatoes are heated through and cheeses melt, about 9 mins.
Cut tart into large squares.
Serves 6 to 8.