Tomato Tart with Goat Cheese and Thyme

Recipe by: Leslie Brenner

This simple tart — made using all-butter frozen puff pastry — is a great way to show off heirloom tomatoes at the height of the season, but it’s also the best use for less-than-stellar tomatoes, whose flavor will intensify and deepen in the oven.

I made the tart using one pound of regular-size heirloom tomatoes and a quarter pound of heirloom cherry tomatoes, but you can use all regular-size, if you like. If you prefer crumbled feta to the goat cheese, that should work just fine as well.

Eat it just out of the oven, or room temperature. If you have any leftover tart you want to eat the next day, reheat it in a hot, dry skillet so the bottom crisps back up.

Serves 8 as an appetizer or 4 to 6 as a main course.

Ingredients

• 1 pound regular-size tomatoes, sliced thin (about 1/8-inch or less)

• 4 ounces cherry tomatoes, sliced thin (about 1/8-inch or less)

• 3/4 teaspoon fine sea salt

• One 14-ounce package frozen …