Roasted Tomato and Herb Tart

Name: Roasted Tomato and Herb Tart
Yield: 4 to 6 appetizer
Ingredients: 12 large garlic cloves, peeled; 1 teaspoon plus 2 tablespoons olive oil; 4 red heirloom plum tomatoes, halved lengthwise; 4 yellow heirloom plum tomatoes, halved lengthwise; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon ground black pepper; 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 1/4 cups grated Gruyère cheese (about 4 ounces), divided; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh rosemary

By Jill Silverman Hough

June 30, 2004

Recipe notes