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Categories:Viewed: 89 - Published at: 2 years ago
Ingredients
- 8 ounces puff pastry, thawed
- 1 lb roma tomato
- 12 teaspoon herbes de provence
- 12 teaspoon olive oil
- 14 teaspoon salt
- 14 teaspoon fresh ground black pepper
Method
- On a lightly floured surface, roll out puff pastry to fit a 10 inch pie plate.
- Cut tomatoes to yield about 20 thin slices.
- Layer around the pastry, starting from the outside and spiraling towards the center, overlapping about 1/4 of each tomato.
- Sprinkle with olive oil, salt, pepper and herbes de Provence.
- Bake at 400 until tomatoes are caramelized and pastry is golden brown, about 35 minutes.
- Cut into 8 wedges and serve.
