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Herbed Tomato Tart

Photo: Becky Luigart Stayner
Hands-on time 25 mins
Total time 1 hr, 10 mins
Yield Makes 6 servings
We used basil, dill, thyme, and parsley, but just about any combination of herbs that pair well with tomatoes--such as oregano and tarragon--would work.

Ingredients

  • 2 medium tomatoes, thinly sliced (about 3/4 lb.)
  • 1/2 pt. assorted small tomatoes, halved
  • 3/4 teaspoon salt, divided
  • 1 (17.3-oz.) package frozen puff pastry sheets, thawed
  • 1 (8-oz.) package shredded mozzarella cheese
  • 1 (4-oz.) package crumbled feta cheese
  • 1/4 cup finely chopped chives
  • 1 garlic clove, minced
  • 1/4 cup finely chopped assorted fresh herbs
  • 1 tablespoon olive oil

How to Make It

  1. 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.

  2. 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.

  3. Bake at 400º for 14 minutes or until browned.

  4. 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.

  5. Bake at 400º for 14 to 15 minutes or until cheese melts. Serve immediately.