Deb’s Herbed Tomato Tart

Deb’s Herbed Tomato Tart
  1. 1 package frozen puff pastry sheets, thawed
  2. 4 plum tomatoes, thinly sliced
  3. 1 teaspoon salt
  4. 8 oz shredded mozzarella cheese
  5. 4 oz crumbled feta cheese
  6. ¼ cup chopped onion
  7. 2 cloves garlic, minced
  8. ¼ cup finely chopped mixed fresh herbs (or 1 Tbsp mixed dried herbs)
  9. Olive oil
  1. Place tomato slices in a single layer on paper towel, sprinkle evenly with salt. Let stand 20 minutes.
  2. Roll 1 pastry sheet to the size of the baking sheet being used on a lightly floured surface. Place on ungreased baking sheet. Cut four 1-inch strips from remaining pastry sheet and place along edges on top of first sheet, forming a border. Reserve remaining pastry for another use. Bake at 400 degrees for 10 minutes or until golden brown. Remove from oven and let cool.
  3. Sprinkle with mozzarella and feta cheese, onion and garlic. Arrange tomato slices in a single layer on top. Sprinkle with herbs, drizzle with oil.
  4. Bake at 400 degrees for 15 minutes or until cheese melts. Serve immediately.
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