Tomato Tart with Puff Pastry Crust

Tomato Tart with Puff Pastry Crust

1 sheet Puff Pastry, thawed
1 large or two medium fresh garden tomatoes, halved and cut into thin slices
1/2 tsp salt
Large handful of fresh basil leaves, sliced into chiffonade
4 ozs soft chevre, herbed or plain
1/2 cup shredded parmesan or fontina
3-4 cloves roasted garlic
1/2 a smallish sweet onion, sliced very very thinly
olive oil

Preheat oven to 400 degrees
Place puff pastry on a Silpat on a baking sheet.  Spread sliced tomatoes on a paper towel and sprinkle with salt.  Allow to stand for 10 minutes, then blot excess moisture with a clean paper towel.  Meanwhile, spread the roasted garlic over the dough.  Crumble the chevre over the garlic, then sprinkle with half the parmesan or fontina.  Sprinkle cheese with half the basil.  Arrange the tomato slices over the cheese.  Sprinkle the thin onion slices over the tomato, then sprinkle the remaining parmesan or fontina over the tart.  Spray with an olive oil mister or sprinkle a bit of olive oil lightly over the tart.

Bake for 30 minutes or until deep golden and very fragrant.   Serves 4 for dinner, 6 as a side dish or perhaps 12 as an appetizer.

Note:  I've seen a variation of this recipe that doesn't use the garlic and has you prebake the pastry for 15 minutes, then add the toppings, then bake for another 15-20 minutes.