Serves 4
2 pints grape tomatoes
2 tablespoons olive oil, divided
Several sprigs fresh thyme
5 cloves garlic
Pinch of salt
Pinch of sugar
Fresh ground black pepper
1⁄2 sheet pre-made puff pastry, thawed
1 cup baby arugula
1⁄2 to 3⁄4 cup fresh cheese, such as homemade farmer’s cheese, queso fresco or ricotta
Preheat the oven to 300 F. Toss the grape tomatoes, 1 tablespoon of olive oil, fresh thyme, garlic, salt and sugar together and spread on a shallow baking sheet that’s been lined with parchment paper. Cut the top off of the garlic bulb, drizzle with olive oil, and wrap in foil. Roast everything for 1 hour 45 minutes, shaking the tomato pan once. When the tomato candy is finished, remove from the oven and set aside. Meanwhile, preheat the oven to 375 F. On a floured surface, roll out the puff pastry dough into a rectangle of approximately 8 x 16 inches. With a sharp knife or pizza cutter, cut the pastry dough into roughly equal 8 squares. Place on a baking sheet that’s been lined with parchment paper and lightly brush with olive oil. Leaving a 1⁄4 inch margin around each square, prick the surface of the dough with a fork. Bake until light brown and puffy, approximately 15 minutes. Layer each square with handful of arugula, tomato candy and fresh cheese. Serve warm or at room temperature.
