Directions
Step 1
Place a rack within the heart of the oven and preheat to 375°F. Place a wire rack over a big rimmed baking sheet. Season the tomato slices on either side with 1 tablespoon of salt and organize in a single layer on the rack. Put aside till the tomatoes have launched extra liquid, about quarter-hour.
Step 2
On a 13- by 18-inch parchment-lined rimmed baking sheet, organize the pastry sheets in order that they overlap by about ½ inch (roll them out barely if wanted), then press on the seam to make one piece of dough. Press the pastry into the underside and up the edges of the baking sheet, then use a fork to prick throughout. Line the pastry with parchment and fill with pie weights or dried beans. Bake till the perimeters are golden, 20–25 minutes. Take away the weights and parchment and proceed to bake till the underside of the pastry is dry and frivolously browned, about 10 minutes extra. Put aside for 10 minutes to chill barely, then brush the underside with mustard and sprinkle evenly with the Comté.
Step 3
Pat the tomatoes dry with paper towels and organize them in a single layer atop the crust. Bake till the cheese is melted and the tomatoes are softened and beginning to shade, 15–20 minutes. Switch to a wire rack and put aside to chill barely. Sprinkle with the black pepper and herbs, then slice and serve.
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Place a rack within the heart of the oven and preheat to 375°F. Place a wire rack over a big rimmed baking sheet. Season the tomato slices on either side with 1 tablespoon of salt and organize in a single layer on the rack. Put aside till the tomatoes have launched extra liquid, about quarter-hour.
-
On a 13- by 18-inch parchment-lined rimmed baking sheet, organize the pastry sheets in order that they overlap by about ½ inch (roll them out barely if wanted), then press on the seam to make one piece of dough. Press the pastry into the underside and up the edges of the baking sheet, then use a fork to prick throughout. Line the pastry with parchment and fill with pie weights or dried beans. Bake till the perimeters are golden, 20–25 minutes. Take away the weights and parchment and proceed to bake till the underside of the pastry is dry and frivolously browned, about 10 minutes extra. Put aside for 10 minutes to chill barely, then brush the underside with mustard and sprinkle evenly with the Comté.
-
Pat the tomatoes dry with paper towels and organize them in a single layer atop the crust. Bake till the cheese is melted and the tomatoes are softened and beginning to shade, 15–20 minutes. Switch to a wire rack and put aside to chill barely. Sprinkle with the black pepper and herbs, then slice and serve.
