Tomato Tarts with Gruyere & Thyme

Ingredients

16 large tomato slices, 3-4 tomatoes

4 tbsp Dijon mustard

4 cloves garlic, minced

2 tbsp thyme, divided

2 sheets of puff pastry

½ cup gruyere cheese, grated

Pinch flaky sea salt

1 egg, beaten

Directions

Preheat oven to 430 degrees. Prepare 8 squares of parchment paper for the tarts.

Mix mustard with the garlic and 1 tbsp of the thyme. Roll out the puff-pastry dough squares to stretch a bit and thin out, then place each square on its own parchment square and then onto a baking sheet.

Using a fork poke holes in the center leaving a ½ inch border at the edge. Brush the holes with the mustard mixture, top with the cheese and tomatoes. Sprinkle more thyme on the top. Drizzle with olive oil and then sprinkle with the flaky salt. Brush the edges with the beaten egg using a pastry brush.

Bake for 8 minutes, until the pastry is golden and tomatoes are bubbly. Eat hot or room temperature.