Individual Tomato Tarts
 
Makes 6
Ingredients
  • 12 (¼-inch-thick) slices heirloom tomatoes
  • 2 teaspoons kosher salt
  • All-purpose flour, for dusting
  • ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
  • 1 large egg, lightly beaten
  • 6 ounces smoked Gouda cheese, shredded
  • 1 tablespoon olive oil
  • 2 cloves garlic, grated
  • Garnish: chopped fresh parsley, chopped fresh dill, fresh thyme leaves, flaked sea salt
Instructions
  1. On a baking sheet lined with paper towels, arrange tomato slices in an even layer. Sprinkle with kosher salt, and let stand for 20 to 30 minutes. Pat dry.
  2. Preheat oven to 375°. Line a baking sheet with parchment paper.
  3. On a lightly floured surface, unfold puff pastry sheet. Using a knife dipped in flour, cut into 6 equal rectangles. Place on prepared pan. Brush each rectangle with egg. Top with cheese and 2 tomato slices each, overlapping slightly.
  4. In a small bowl, combine oil and garlic. Brush each tomato slice with oil mixture.
  5. Bake until pastry is golden brown and puffed, about 20 minutes. Garnish with parsley, dill, thyme, and sea salt, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/individual-tomato-tarts/