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Tomato Tart with Olives and Gruyère
A sheet of frozen puff pastry, thawed and rolled into a slightly larger rectangle, is the crust for this simple but impressive savory tart. We toss the sliced tomatoes and onion with salt and pepper to season the vegetables while also allowing them to release some of their moisture for both better texture and flavor after baking. Using the tines of a fork to poke holes in the rolled-out pastry prevents the center from becoming too puffy, but leave a 1-inch border around the edges so the pastry forms a light, crisp outer crust.
pound plum tomatoes, cored and cut crosswise into ¼-inch slices
small red onion, thinly sliced
01Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss together the tomatoes, onion and ½ teaspoon each salt and pepper; set aside. With a rolling pin, roll the pastry into a 10-by-14-inch rectangle, then place on the prepared baking sheet. Using a paring knife, score a 1-inch frame around the edge of the pastry, then poke holes in the pastry with a fork, avoiding the border. Spread the mustard on the pastry, avoiding the border, then sprinkle with the cheese.
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