Preheat oven to 400º. Place tomatoes in a single layer on paper towels; sprinkle with 1/2 tsp. salt. Let stand 30 minutes. Pat dry with paper towels.
Meanwhile, roll 1 pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet. Cut 4 (12- x 1-inch) strips from remaining pastry sheet, and place strips along outer edges of pastry square, forming a border. Reserve remaining pastry for another use.
Bake at 400º for 14 minutes or until browned.
Sprinkle pastry with mozzarella cheese and next 3 ingredients. Top with tomatoes in a single layer. Sprinkle tomatoes with herbs and remaining 1/4 tsp. salt; drizzle with oil.
Bake at 400º for 14 to 15 minutes or until cheese melts. Serve immediately.
Made this tonight and we loved it! I did 1 extra medium tomato and left out the little tomatoes. I thought the feta was a delicious touch and draining the tomatoes worked for us! We did not have too much liquid. Will make again!
The flavor of this recipe was great, but I think the amounts of some of the ingredients were off. I think the recipe would be better with about half of the cheese. Even though I let the tomatoes sit on paper towels for thirty minutes and dried them, the tart still had way too much liquid.
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