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.