Southern-style tomato and pimento cheese puff pastry tart

French Tarte Tatin technique.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Oven and PastryPreheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.Unroll your puff pastry sheet and cut it into 6 equal rectangles.Dry the TomatoesLay your tomato slices on a paper towel.Sprinkle them with a pinch of salt and let them sit for 5 minutes.Blot the tops with another paper towel to remove extra moisture so your tarts don't get soggy.Build the Bases (Upside Down!)On your lined baking sheet, create 6 separate spots for your tarts.At each spot, drizzle about 1/2 teaspoon of olive oil and a tiny pinch of pepper.Place one tomato slice directly on top of each oil drizzle.Scoop 1 tablespoon of pimento cheese right onto the center of each tomato.Cover with PastryPlace a pastry rectangle over each tomato and cheese pile.Use a fork to gently press the edges of the pastry down against the parchment paper to seal the ingredients inside.Brush the top of the pastry with the beaten egg wash to help it get shiny and golden.Bake and FlipBake for 15 to 20 minutes until the pastry is puffed up and deeply golden brown.Remove from the oven and let them cool for just 2 to 3 minutes.Carefully slide a spatula under the pastry and flip each tart over so the tomato is now on top.