Tomato Tart

Ingredients 

• 2 Tablespoons Sugar

• 2 Teaspoons Kosher Salt

• 1 Tablespoon Olive Oil

• 2 Garlic Cloves, Smashed

• 1 large Sprig Thyme 

• ½ teaspoon Sherry Vinegar ( I used white wine )

• Freshly ground pepper

• 6 Medium Tomatoes (about 4lbs), blanched & peeled

• One 14-oz Package of Frozen Puff Pastry, thawed but still cold

• 1 Egg, beaten for egg wash

• Olive oil for brushing 

• Fresh Herbs ( Thyme, Basil, & and Parsley) for garnish 

• Sea Salt

Directions

1. Combine the sugar, salt, olive oil, garlic, thyme, vinegar, and pepper in a large bowl and stir until the sugar and salt dissolve. 

2. Add the tomatoes and turn gently to coat. Let marinate at room temperature for 45 minutes.

3. Position a rack in the center of the oven and preheat the oven to 375°F.

4. Line a rimmed baking sheet with parchment paper.

5. Remove the tomatoes from the marinade (reserving the marinade), then cut the tomatoes into ¼-inch-thick slices. Arrange the tomato slices in overlapping rows on the lined baking sheet, 6 to 8 slices in a row.

6. Drizzle a little of the marinade on the top of the tomatoes and bake until they are roasted and start to get a little color, about 30 minutes. Remove from the oven and let cool.

7. While the tomatoes are roasting, pour the reserved marinade into a small saucepan and bring to a simmer. Allow it to simmer until slightly thickened, about 10 minutes. Let cool.

8. On a floured work surface, roll out the puff pastry to a 9-by-13-inch rectangle, ⅛ to 1/16 inch thick. Prick the dough all over with a fork.

9. Brush the dough with egg wash and arrange the tomatoes on top in overlapping layers, leaving about a ¾-inch border all around. 

10. Lightly brush the tomatoes with a bit of olive oil and bake for 30- 40 minutes, until the pastry is golden brown.

11. Remove the tart from the oven and brush the tomatoes lightly with the reduced marinade. Drizzle with olive oil and finish with fresh herbs and a sprinkling of sea salt. Serve immediately.