Preheat oven to 400°. Cut tomatoes into 1/4-inch slices, and place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels.
Unfold 1 puff pastry sheet on a lightly floured baking sheet. Arrange tomato slices in a single layer on pastry. Stir together cheese and next 3 ingredients in a small bowl. Sprinkle cheese mixture over tomatoes.
Bake tart at 400° for 24 to 27 minutes or until pastry is puffed and golden brown. Sprinkle with parsley, if desired.
Grilled Tomato-Rosemary Tart: Prepare recipe as directed through Step 2, unfolding pastry sheet onto a lightly floured baking sheet. Preheat grill to 350° to 400° (medium-high) heat. Turn 1 side of grill off; leave other side lit. Transfer tart from baking sheet to unlit side of grill, and grill, covered with grill lid, 20 to 22 minutes or until pastry is puffed and golden brown. Prep: 15 min., Stand: 20 min., Grill: 22 min.
Good, tasty; HOWEVER, the center of the crust was SOGGY, EVEN AFTER LONGER COOKING.
Next time I shall try baking the puff pastry first, then adding tomatoes, etc. and baking at a lower temp. Did Southern Living Editors not have this problem?
I don't agree with other reviewers at all. My family LOVED this recipe, and asked me to make it again soon. I thought the lemon zest gave it a bright, unexpected flavor that went well with the other flavors; it was noticeable, but not overpowering. It was so easy, and by using Roma tomatoes, can be made any time of year. We used it as a meatless main dish, but it could easily be cut into smaller pieces to serve as an appetizer. It sounds like one of the reviewers has never used puff pastry before. A box contains two sheets of pastry; this recipe uses one of those sheets (hence, the half package called for in the ingredient list).
I agree with the first reviewer; the tart was terrible! There may have been an error in the directions because the ingredients say to use 1/2 box of puff pastry, but the directions say to use one sheet.