Olive oil
1/2 (17 1/4 oz.) pkg. (1 sheet) frozen puff pastry sheets, thawed
8 oz. Mozzarella cheese, grated
1 1/2 lbs. plum tomatoes
1/2 c. freshly grated Parmesan cheese
1 tbsp. olive oil
1 tbsp. chopped fresh thyme or 1 tsp. dried, crumbled

Position rack in center of oven and preheat to 375 degrees. Brush 13 x 9 x 1/2 inch baking sheet lightly with olive oil. Roll out pastry sheet on lightly floured surface to 16 x 12 inch rectangle. Transfer pastry to prepared pan and gently press into plate. Trim edges of pastry, leaving 1/2 inch overhang. Crimp edges. Pierce crust all over with fork. Bake until golden brown, piercing with fork every 5 minutes to deflate if necessary, about 15 minutes. Sprinkle crust with Mozzarella and set aside. (Can be prepared 4 hours ahead. Let stand at room temperature.)

Increase oven temperature to 425 degrees. Blanche tomatoes in large pot of boiling water 20 seconds. Drain and cool slightly. Peel and core tomatoes. Cut into thin rounds. Place rounds on double thickness of paper towels; pat dry. Arrange tomatoes on crust in slightly overlapping rows, covering completely. Season generously with salt and pepper. Sprinkle Parmesan, 1 tablespoon olive oil and thyme over. Bake tart until tomatoes are heated through and cheeses melt, about 9 minutes. Cut tart into large squares. Preparation time: 30 minutes. Serves: 6 to 8.