I love tomatoes. I’m someone who will eat a bowl full of grape tomatoes or cherry tomatoes with some salad dressing. I’ll go pick up bags of tomatoes from the farmers market, especially when they’re in season. I also love cheese. Love love love cheese. I have at least four different kinds in my fridge right now. Hey, I’m a girl from the Midwest, cheese loving is usually a requirement.
This tart is one of my faves. It’s an interesting alternative to pizza. I’ve brought it to potlucks, eaten it for dinner and had it for Sunday brunches. It’s a crowd pleaser.
Three Cheese Tomato Tart
Adapted from TheKitchn
Tomatoes sliced pretty thin. You could use plum tomatoes or a larger variety.
A sheet of frozen puff pastry
1/2 cup of shredded cheddar cheese
1/2 cup of shredded mozzarella cheese
Grated Parmesan cheese
Thaw your sheet of puff pastry. Take your sliced tomatoes and put them on paper towels. Put more paper towels on top and lightly pat. You want to drain a bit of the liquid out. While you’re doing this, make sure you preheat your oven to 375-400 degrees.
Use parchment paper or put the puff pastry on a lightly oiled baking sheet. Don’t use aluminum foil unless you’re sure it’s nonstick, otherwise you’ll have bits of foil stuck to the bottom of your tart. Poke your pastry with a fork so it won’t puff up.
Spread a thin layer of the mayonnaise on top of the puff pastry. This added a little bit of tang to your tart. Apply your cheeses in a uniform fashion on top of the mayo layer. Then take your tomatoes and place on top of the cheese. Season with salt and pepper. Then add your grated Parmesan cheese on top.
Bake for about 30 minutes or until the cheese browns. Then serve.