1010 B Street
Easy, Elegant Tomato Tart avec Brie
Unbleached all-purpose flour (for dusting) 8 oz. puff pastry (or 1 sheet of a 17.3-ounce package), preferably all-butter 12 oz. mixed tomatoes cut into 1/4"-thick rounds Kosher salt and freshly ground pepper 2 Tbsp. Dijon mustard 4 oz. Brie, sliced 1/4 inch thick 1 Tbsp. capers, drained 1 tsp. fresh thyme leaves 1 Tbsp. extra-virgin olive oil Dressed salad greens, for serving
Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 ½"-by-11 ½" rectangle (1/8" thick). Trim edges straight. Refrigerate 10 minutes on a baking sheet.
Sprinkle tomatoes with salt, and arrange tomatoes on paper towels. Top with more paper towels to absorb excess liquid.
Score edges of pastry, creating a ½" border. Spread Dijon mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil, season with salt and pepper, then bake 15 minutes.
Lower temperature to 375°; continue baking for 25-35 minutes more, until golden brown and cooked through. Serve warm or at room temperature with greens.
Source: MarthaStewart.com, July 26, 20212