Tomato Tart

This tart is delicious even with store-bought tomatoes and is sublime with ones fresh from the garden. You can prepare it ahead of time and serve it warm or at room temperature. I prefer it warm.

Tomato Tart

Serves 6-8
Prep time: 20 minutes
Cook time: 30-40 minutes

14 ounces (396.9 grams) sheet frozen puff pastry (preferably Dufour), thawed according to package
2 to 3 medium or large ripe tomatoes, sliced, ends discarded
2 tablespoons (30 milliliters) olive oil in a small bowl
cheese filling (below)
seasoned salt (below) 

To serve

3 ounces (80 grams) goat cheese crumbled into pea-size pieces
1 tablespoon (15 milliliters) finely grated Parmesan cheese 
1½ tablespoons (22.5 milliliters) toasted pine nuts

Cheese Filling

Use a fork and beat together in a small bowl

4 ounces (113 grams) cream cheese, room temperature
1 clove garlic, finely minced
1 teaspoon (5 milliliters) drained capers, minced
1 tablespoon (15 milliliters) good quality balsamic vinegar
2 tablespoons (30 milliliters) finely grated Parmesan cheese 

Seasoned Salt

Mix together

½ teaspoon (2.5 milliliters) salt
½ teaspoon (2.5 milliliters) pepper
2 teaspoons (10 milliliters) dried oregano
¼ teaspoon (1.75 milliliters) sugar 

Directions

1. Preheat oven to 350° F (176° C). Thaw puff pastry, but keep it cold.

2. Place sliced tomatoes between thick layers of paper towels and let drain for at least 15 minutes and up to 2 hours.

3. Prepare cheese filling and set aside.

4. Prepare salt and set aside.

5. Place puff pastry between parchment paper and use a rolling pin to slightly stretch it. Remove the top layer and put the bottom paper and dough on a baking sheet. With a paring knife, score a ¼-inch (.635 centimeters) border around the edge. Fold this border toward the center to form a frame. Prick the dough all over with a fork, about ½ inch (1.2 centimeters) apart. Lightly brush outer edge of pastry with about one-third of the olive oil.

6. Place pastry on the middle oven rack and pre-bake for 10 minutes. Remove and use a fork to deflate the pastry, which will have puffed up. Let cool for at least 10 minutes and up to 2 hours.

7. Pat tomatoes dry with additional paper towels. Sprinkle the tops with the salt mixture. Carefully spread the room-temperature filling over the pastry, evenly distribute the goat cheese, and decoratively arrange tomatoes on top. Sprinkle with Parmesan cheese, place in oven on middle shelf, and bake for 25 to 30 minutes until the tomatoes are fully cooked. Rotate pan once. Remove from oven, brush with remaining olive oil, place on serving tray, and finish with a sprinkle of pine nuts. Cool for a few minutes before cutting into squares.

   *** I usually use 9 tomato slices and add the remaining ones to a salad.