This recipe was shared by Bette Fraser and adapted from the WellTraveledFork.com
1/2 pound butter
1/2 pound cream cheese, room temperature
1 teaspoon sale
1 teaspoon thyme
2 cups flour
3 tablespoons dijon mustard
5 tomatoes, thinly sliced
3 cups mozzarella cheese, grated
3 tablespoons basil leaves, julienned
2 tablespoons olive oil
salt and pepper
Make the pastry: In a food processor, blend together the butter, cream cheese, sale and thyme. Add the flour and process until dough comes together. Pat the dough into a rectangle, wrap in plastic and refrigerate.
Preheat the oven 375. On a lightly floured work surface, roll out the dough 1/2 inch think. Fit into a 16×12 inch sheet pan, pressing the dough up the sides. Bake the pastry for 20-25 minutes, until golden brown and cook through. (If the pastry bubbles up at any point during baking, poke the bubbles down with the tip of a knife.) Removed from the oven and let cool slightly. Leave the oven on.
Brush the mustard over the cooled pastry. Arrange the sliced tomatoes in a single layer on the pastry. Sprinkle with the grated cheese and basil and drizzle the olive oil over all. Season with salt and pepper and bake for about 20 minutes, until the cheese is bubbling.
Cut the pastry into squares. Delicious warm or at room temperature.
Enjoy those yummy tomatoes!