I remember when I happened upon this recipe, I was chatting on the phone about food with my hungry, expectant sister and described this recipe to her. She was so excited that she had all of the ingredients on hand as I read it to her. While she made it, I was left salivating and dreaming about this delectable tart. On my next trip to the grocery store, I picked up everything I needed and my friend, Lisa, and I whipped a couple of these up along with my peach basil pizza one evening after a long day at work. Today, my tomato plants in my garden are heavy with tomatoes that I hope will ripen soon and I've been daydreaming about this delicious tart so I can make this again soon.
2-3 ripe red and yellow tomatoes cored and cut into slices 1/8 in thick
1 clove garlic, finely chopped
1 Tbsp unsalted butter, melted
8 by 10 inch rectangle of frozen puff pastry, cut in half and thawed (in the fridge)
3/4 cup shredded mozzarella
4 Tbsp grated hard cheese
2 Tbsp chopped fresh basil
Olive oil for drizzling
Position rack in the upper third of the oven and preheat to 400F. Place the tomato slices on paper towels, season with salt, and let drain 30-60 min. Do NOT skip this step, it is vital as you don't want the juices from the tomatoes to make the crust soggy.
In a small bowl, combine the garlic and butter. Place the puff pastry rectangles on a baking sheet lined with parchment paper. Brush with the garlic butter and season with salt, leaving a 1/4 inch border.
Sprinkle crust with mozzarella and 2 Tbsp Parmesan.
Arrange tomato slices on top.
Sprinkle remaining Parmesan.