THREECH EESE TOMATO TART

By porklion

Ingredients

• 1 sheet frozen puff pastry
• 3 tablespoons light mayonnaise
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons finely chopped basil
• Freshly grated Parmesan cheese, to taste

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Serves 4 as entrée, 8 as appetizer

2 ripe tomatoes, cut into 1/8-inch slices

Preheat oven to 400°.

Lay out the tomato slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery tart). Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes.

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.