Three Cheese & Herb Tomato Tart

Makes about 6 servings

(recipe adapted from thekitchn.com)

• 2-3 ripe tomatoes, cut into 1/8-inch slices
• 1 sheet frozen puff pastry
• 1 tablespoon salted butter, melted
• 2 cloves garlic, minced
• 3 tablespoons Italian parsley, chopped
• 4 sprigs fresh thyme, chopped
• 1 teaspoon fresh oregano, chopped
• 1/3 cup shredded aged white cheddar
• 1/4 cup shredded Pecorino
• 1/4 cup grated Parmesan
• kosher salt & freshly ground pepper

Preheat oven to 400°.

Slice tomatoes into 1/8 inch slices and place on a few paper towels to drain. Cover tomatoes with another paper towel and let sit for 30 minutes. Meanwhile, remove the sheet of puff pastry from the freezer and let sit on the counter to thaw at room temperature.

Unfold the puff pastry onto a parchment-lined baking sheet, pinching to close any holes in the seams. Using a fork, prick the dough all over to prevent it from puffing up during baking.

In a small bowl, mix melted butter with garlic, parsley, thyme and oregano. Evenly spread herb butter over the puff pastry and sprinkle the shredded cheeses on top, reserving a bit of Parmesan for the end. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Top with reserved Parmesan cheese.

Bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes. Cut into 6 squares and serve immediately.

Shutterbean Notes

-this tart is pretty versatile. Basil would be a great addition or substitute if you don’t have parsley, thyme or oregano.

-the original recipe from thekitchn.com had mayo on it. You know how I feel about mayo…but if you like mayo, maybe you should try it?

-red pepper flakes would be most welcome too!