Tomato and Goat Cheese Tart

Ingredients:
Flour for the work surface
1 sheet puff-pastry dough, thawed according to package directions
4 plum tomatoes, sliced 1/4 inch thick
1 clove garlic, finely chopped
6 sprigs fresh thyme, leaves only
2 teaspoons olive oil
2 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 3-ounce package goat cheese
Fresh basil (optional)

The tomato mixture can be prepared up to a couple hours in advance. I find the longer the tomatoes marinate, the more intense the flavor.

In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar, salt, and pepper. Cover and set in the fridge.

Pre-heat oven to 375° F.

Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet.

Transfer the tomato mixture to the pastry; overlap tomatoes slightly and leave a 1/2-inch border. Use a slotted spoon to ensure excess liquid stays in the bowl. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, about 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces.