Puff Pastry Tomato Tart

• 8 ounces puff pastry, thawed
• 1 lb roma tomato
• 12 teaspoon herbes de provence
• 12 teaspoon olive oil
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper

1. On a lightly floured surface, roll out puff pastry to fit a 10 inch pie plate.
2. Cut tomatoes to yield about 20 thin slices.
3. Layer around the pastry, starting from the outside and spiraling towards the center, overlapping about 1/4 of each tomato.
4. Sprinkle with olive oil, salt, pepper and herbes de Provence.
5. Bake at 400 until tomatoes are caramelized and pastry is golden brown, about 35 minutes.
6. Cut into 8 wedges and serve.

pastry, roma tomato, herbes, olive oil, salt, ground black pepper

Taken from www.food.com/recipe/puff-pastry-tomato-tart-508836 (may not work)