Tomato Tart

Step 1

Preheat oven to 400 degrees

Step 2

Gently rolling out the pastry puff sheet on a lightly floured surface to about a 10×13 inch rectangle. Place on a large baking sheet covered with parchment paper. Using a sharp knife score the edge of the dough leaving about 1 inch all the way around.

Step 3

Brush the puff pastry edge with the beaten egg.  Using a fork poke holes all along the puff pastry inside the edge.  Bake for 10 minutes or until slightly puffed and lightly browned.  Remove from the oven and using a spoon gently push down any puffiness inside the edge.

Step 4

Sprinkle the tart crust with mozzarella.  Top with the halved and sliced tomatoes. Sprinkle with the salt, pepper, basil, parsley, and thyme. Top with the shredded cheddar and gruyere cheese.  Drizzle with half the olive oil and bake for about 25 minutes or until the cheese is melted and the edges are golden brown. Drizzle with the remaining olive oil, slice, and serve.