Tomato Puff Tart

     We had some beautiful and sweet tomatoes sitting on our counter.  I wanted to make something different.  I've seen many "tomato tart" recipes and decided that's what I'd make  I looked over dozens of recipes to try and decide how I wanted my dough and what seasonings to use.  I ended up creating my own using some great hints I learned from reading the other recipes.  Enjoy! Diane 


Ingredients: 
2 Large Tomatoes 
Salt 
Pepper
Italian Seasonings 
Puff Pastry, thawed
Melted Butter 
1/2 Cup Parmesean Cheese, Finely Grated 
1 Cup Mozzarella Cheese, Grated 
Olive Oil
Papertowels & Parchment Paper 

Directions: 

•     Start by slicing your tomatoes and laying them on top of papertowels. Salt each slice well and let sit while you prep the puff pastry.  You want the liquid to be drawn out of the tomato slices.  Right before using them, you'll be blotting the slices dry. 
•      Take your thawed puff pastry (you'll use about 10-15 sheets) Lay parchment paper down on a baking sheet.  Start by placing your first puff pastry sheet down on top of the parchment paper, lightly brush puff pastry with melted butter. Lay the next sheet of puff pastry on top of first sheet. Lightly brush layer two with melted butter.  On the third layer you'll brush the puff pastry again with the melted butter but, also add a sprinkle parmesean over puff pastry. You'll repeat this process on all 10-15 sheets.  Alternate adding the parmesean every third sheet.
•       Pre-Bake the crust for 8 minutes at 350F. 
•      Once the crust is pre-baked. Remove from oven and sprinkle some mozarella over the entire rectangle of pastry. Blot off your tomato slices and lay in two rows down the length of the puff pastry on top of cheese, sprinkle Italian Spices over tomato slices.  
•       Sprinkle the remaining mozzarella over tomato slices followed by salt, pepper, and italian spices. Drizzle some olive oil over the tomato slices.  Bake at 375 for 20 minutes, keep an eye on your tart as you want the cheese melted and starting to brown without the crust burning.  You want the cheese bubbly and browning with the tomatoes wilting.  Remove tart to a cooling rack *this will keep the bottom crispier.  Let cool 15 minutes before serving.