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Tomato, Bacon and Gruyère Tart
Roll out 1 thawed puff pastry sheet into a 10-
by-14-inch rectangle on a lightly floured
surface; transfer to a parchment-lined baking
sheet. Sprinkle with 1 1/2 cups grated Gruyère,
leaving a 2-inch border on the long sides. Top
with 4 slices crumbled cooked bacon, 3 thinly
sliced small tomatoes, 2 teaspoons thyme
leaves, 1/2 teaspoon kosher salt and a few
grinds of pepper. Fold in the long sides; cut
vents in the pastry. Fold in 1/2 inch of the
short ends; pinch to seal. Brush the pastry
with 1 egg beaten with 1 teaspoon water. Bake
at 400 degrees F until golden brown, about 30
minutes.
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