Tomato Gallette

Tomato Gallette (courtesy of The Essex, Essex Junction, Vermont)

Ingredients:

1 sheet frozen puff pastry, thawed

1 1/2 cups crumbled blue cheese (Maytag, Bayley Hazen Blue, or Point Reyes)

1/2 cup Parmesan cheese

1 1/2 pounds thinly sliced tomatoes

1 small red onion, halved and thinly sliced

2 teaspoons chopped thyme leaves

1 Tbsp. chopped parsley leaves

Directions:

1) Preheat oven to 425 degrees.

2) On a lightly floured surface with a floured rolling pin, roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to forma 16 by 14 inch rectangle. Halve pastry lengthwise, forming two 16 by 7 inch rectangles.

3) Brush edges with water and fold in edges to form a1/2 inch wide border on each rectangle. With tines of fork, press border to seal. Transfer rectangles to a large baking sheet.

4) Sprinkle each tart with Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle blue cheese and salt and pepper to taste

5) Bake in upper 1/3 of oven 13 to 16 minutes.

Wine Pairing: Riesling. Nothing's better with blue cheese.