Q: Where did the music teacher leave her keys?
A: On the piano.
Fresh herbs, juicy tomatoes, nutty Gruyère and smokey bacon come together in this killer tart. It looks so simple (and it is!) but the flavors are fabulously complex. Serve in small squares as a starter with drinks or with a green salad for a light dinner.
1 sheet puff pastry, thawed
1 1/2 cups grated Gruyère cheese
4 slices cooked bacon, crumbled
3 tomatoes, sliced thin
2 teaspoons fresh thyme
2 teaspoons fresh rosemary, chopped
Salt and pepper, to taste
1 teaspoon water
1. Preheat oven to 400℉.
2. Roll puff pastry onto a lightly floured surface into an approximate 10 × 14-inch rectangle. Transfer to a parchment-lined baking sheet.
3. Sprinkle the cheese onto the pastry, leaving a two-inch border all the way around the pastry.
4. Sprinkle the crumbled bacon over the cheese and then half the fresh herbs.
5. Layer the tomatoes slightly on top of one another, making three rows, and sprinkle with the rest of the herbs, salt and pepper. Fold the long pastry border sides partially over the tomatoes and cut decorative slits up them. Fold the shorter ends in towards the rest of the tart and pinch to seal.
6. Mix the 1 teaspoon water with the egg and brush along all the exposed portions of the pastry.
7. Bake for about 30 minutes or until the pastry is puffed and golden brown.
Recipe from Food Network Magazine
Here’s a little stuttering beat indie from Florida-based band Holopaw. You’ll be searching for drumsticks before it ends.