Heirloom Tomato & Blue Cheese Tart

1. 1

   Heat oven to 400.

2. 2

   On a floured surface, roll out the puff pastry into a circle a scant 1/4-inch thick and about 10 1/2 inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes.

3. 3

   In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with 1/2 tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside.

4. 4

   Slice tomatoes about 1/4-inch thick. Blot with paper towels to remove most of juices; set aside.

5. 5

   Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes.

6. 6

   Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil.

7. 7

   Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving.

8. 8

   To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.

* Per serving · 4 servings · Values may vary.