Serve: Remove from the oven & allow to cool slightly.Sprinkle evenly with salt and pepper, and top with the thyme sprigs. (PP stands for puff pastry, obvs.) If you don’t have a pastry brush. Arrange the cherry tomato halves, sliced tomatoes, pancetta and cheese evenly on top of the pastry rectangle. Top the baked tart with the tomato slices placing them down from darkest color to lightest color, sprinkle tomatoes with salt, pepper, and small basil leaves. Bake the tart for 15-20 minutes, or until the pastry is golden brown, and the cheese is toasty. Bake 18-22 minutes, rotating the sheet pan halfway through to promote even browning, or until the tarts are flaky & golden brown with bubbly cheese. Combine a clove of grated garlic and a tablespoon of olive oil in a little bowl, and brush this garlicky oil onto the PP. Sprinkle the remaining 1 ounce Parmesan over the tart. Bake the heirloom tomato tarts:Transfer the heirloom tomato puff pastry tarts to the oven. Combine ricotta cheese, parmesan, chives, Italian seasoning, onion and garlic powder in a small bowl.Assemble the heirloom tomato tarts by sprinkling about 1/4 cup shredded mozzarella in the center of each one, followed by a few crumbles of soft cheese, & nestle a few slices of tomato over top. Use a pastry brush to brush the edges of each piece of puff pastry with egg wash. Cut the pastry into 8 smaller rectangles, roughly 3×4-inches. Use a rolling pin to gently roll the puff pastry out large enough to make 8 separate tart crusts, approximately an 8×12-inch rectangle. oz./60 ml) ice water and pulse 3 or 4 times. Add the butter and pulse until the mixture resembles coarse meal. Bake for 15 minutes, remove the top cookie sheet and pierce the dough with a fork. To make the tart dough, in the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine. Place a second cookie sheet over the dough to weigh it down while baking. Roll out the dough on a floured surface into an 11 x 17 rectangle and place on the prepared pan.

Heirloom tomato tart assembly:Unfold the puff pastry on a lightly floured surface. Preheat oven to 400º and line a baking sheet with parchment paper.

Cover with paper towel, patting down so the paper towel comes into contact with the tomatoes, then set aside while you prepare the puff pastry tart crust. The rich, beautiful colours of the heirloom tomatoes make this tasty tart a treat for the eyes as well. Season each side of the tomatoes with 1/2 teaspoon kosher salt. Arrange the heirloom tomatoes in a single layer on a paper towel-lined plate or small baking sheet. I did make Mathilde’s Tomato Tart using gruyere as our cheese of choice and fresh heirloom tomatoes. Line a baking sheet with parchment & set aside. Prep: Preheat the oven to 400 degrees F, ensuring a rack is positioned in the top upper 1/3 of the oven.For serving: flaky sea salt, thinly sliced fresh basil.Kosher salt & ground black pepper, to season.Egg wash (1 large egg, whisked with 1 tablespoon water).1 sheet puff pastry (about 14 ounces), homemade or thawed from frozen.Heirloom tomatoes, cut into 1/4-inch thick slices.