Three Cheese Tomato Tart

By Nealey Dozier from The


2 Ripe Tomatoes, sliced into about 8/tomato **I used backyard tomatoes. You need something YUMMY and AMAZING here. Splurge. You deserve it.

1 Sheet of Frozen Puff Pastry

3 T Light Mayonnaise **haha. Light.

1/2 C Shredded Cheddar Cheese **I used Monterey Jack bec that's what I had on hand. Feel free to experiment.

1/2 C Shredded Mozzarella Cheese. **I used cheap pre-shredded stuff. I lazy.

2 T Freshly chopped Basil

Freshly grated Parmesan to taste

Salt and Freshly Ground Pepper, to taste

How To:

1- Oven to 400ºF.

2- Lay out the tomato slices on a large sheet of paper towels. Cover with another layer and allow to drain for 30+ minutes (this keeps your tart from getting watery). At the same time, all your frozen puff pastry to thaw on your counter for the same 30+ minutes.

3- Unfold your puff pastry onto a parchment-lined backing 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.

4- Spread a thin layer of mayonnaise over the entire puff pastry. Sprinkle evenly with shredded cheddar (or monterey jack) and mozzarella cheeses. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Grate a generous amount of Parmesan cheese on top and garnish with freshly chopped basil.

5- 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 9 squares and serve immediately.