Green Olive and Roasted Tomato

Ingredients
1 sheet (about 8 oz.) frozen puff pastry, thawed
3/4 c Made in Napa Valley Green Olive and Roasted Tomato Tapenade
4 oz. fresh mozzarella, grated
1 pound ripe tomatoes (about 4 medium), sliced 1/8-inch thick
1/4 c. grated Parmesan
4 tbsp. fresh thyme leaves
Olive oil, for brushing

Directions
Preheat oven to 425°. Line a large baking sheet with aluminum foil. Unfold the thawed puff pastry sheet and cut in half. Place the first half between 2 sheets of plastic wrap and roll out to 1/8-inch thick, maintaining the rectangular shape. Remove the top sheet of plastic wrap and turn onto one half of the baking sheet and remove the remaining sheet of plastic wrap. Repeat with the other half of the puff pastry sheet. Trim any edges to even up the rectangles, if necessary. Brush the edges with water and turn over 1/2-inch all around. Dip the tines of a fork in flour and press them into the edges, sealing them all around. Divide the Green Olive and Roasted Tomato Tapenade between the two rectangles and evenly spread out to cover the pastry. Top each tart with half of the mozzarella, an even layer of tomatoes (do not overlap), a sprinkling of Parmesan cheese, and thyme. Using a pastry brush, brush the edges of each tart with olive oil and place in the middle of the oven. Bake for 12-15 minutes until golden brown. Serve immediately. The tarts can be made one day ahead and reheated in a 400° oven for 5 minutes. For individual tarts, cut the pastry into 12 rectangles and follow the same directions as above.