- 1-1/2 lb (750 g) tomatoes
- 1 tsp (5 mL) salt (approx)
- 3 tbsp (45 mL) butter
- 1 sweet onion, sliced into thin rings
- Half pkg (450 g) puff pastry, thawed
- 1 tsp (5 mL) chopped fresh thyme leaves
- Black pepper
Slice tomatoes thinly. Place in colander, sprinkling each layer with salt, using 3/4 tsp (4 mL) in total. Place plate over tomatoes and weigh down with light weight (such as a full can) for 30 minutes. Remove weight and press down on tomatoes to remove any more excess liquid.
Meanwhile, in skillet, melt 2 tbsp (30 mL) of the butter in skillet over medium heat; fry onion and pinch salt, stirring often, until onion is soft but not browned, 10 to 12 minutes.
Roll out pastry into 10-inch/25 cm square. Transfer to baking sheet. With tip of knife, lightly score square about 1/2 inch (1 cm) from edge. Spread onion within scored square; sprinkle with thyme. Top with overlapping tomato slices. Melt remaining butter and drizzle over tomatoes. Season with pepper to taste.
Bake in 425F/220C oven until pastry is golden and tomatoes are tender, about 25 minutes.
Makes 8 servings.