Tomato, Roquefort and Anchovy Tart
1 sheet ( 1/2 package) prepared puff pastry, thawed
6 oz. Roquefort cheese, room temperature
2 T. half-and-half or milk
2 tomatoes, sliced 1/4-inch thick
1/2 t. freshly ground black pepper
1/2 t. minced fresh thyme
12 olive-oil packed anchovy fillets
1 t. extra virgin olive oil
Preheat oven to 375°F.
On a floured surface, roll out the puff pastry into a circle about 1/4- inch thick and 10 1/2 inches in diameter. (It may also be rectangular.) Carefully transfer it to a 9-inch tart pan with a removable bottom and 1/2- inch sides. Pat into the bottom and sides and trim the edge even with the rim.
In a small bowl, mash the cheese together with the half-and-half or milk with a fork. Spread evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme. Arrange the anchovies evenly on the tomatoes. Drizzle with the olive oil.
Bake until the crust is crisp and golden and the tomatoes have collapsed, about 15 to 20 minutes. Transfer to a rack and let stand for 10 to 15 minutes. Serve warm or at room temperature, cut into slices.
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