Tomato and Anchovy Puff Pastry Tart
- 1 sheet puff pastry
- 1 ripe beefsteak tomato, thinly sliced
- 1/4 cup oil cured black olives, pitted and halved
- 6 anchovy fillets, more or less according to taste
- several sprigs fresh thyme
Heat oven to 400. Cut puff pastry into a 4" X 12" rectangle, working according to pastry instructions. Place pastry on a parchment lined baking sheet and dock well. Arrange tomatoes over pastry, overlapping slices slightly to create a nice tomato layer. Scatter olives, anchovies an thyme over tomatoes. Bake until pastry is puffed, golden brown and cooked through, about 30 minutes. Serve hot.
Ceramic platter from Global Table and knife from West Elm Market