Tomato-Prosciutto-Arugula Tart

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2 sheets frozen puff pastry, thawed using manufacturers directions

3 cloves garlic

2/3 cup olive oil

1/4 lb. prosciutto

1/2 tsp black pepper

10 firm Roma tomatoes, sliced thinly

1 tsp. fresh thyme

1/2 cup loosely packed arugula, chopped

Preheat the oven to 375 degrees.

Roll out pastry sheet to 1/8 inch thickness. Place on a baking sheet lined with parchment.

Combine the garlic, prosciutto, pepper and 1/3 cup olive oil in a bowl of a food processor fitted with a metal blade. Process until mixture is a rough puree. Spread half the prosciutto mixture onto the pastry sheet , leaving a 1/2 inch edge. Arrange the sliced tomatoes over the prosciutto mixture. Sprinkle the thyme over the top of tomatoes. Drizzle a small amount of olive oil over tomatoes. Roll edges around outside of tart to form a crust. Repeat with remaining pastry.

Bake for about 15-18 minutes or until golden. Remove from oven and sprinkle the chopped arugula over the top of the tarts. Serve immediately.

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