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.