Tomato Tart with Puff Pastry

twokooksinthekitchen.com
Serves 16 as appetizer, 4 as lunch
Ingredients

Vinaigrette dressing for tomatoes

2 tablespoon minced fresh herbs (or 2 tsp dried) e.g. basil, chives, dill, oregano, parsley
1 1/2 teaspoon olive oil
2 teaspoon capers, rinsed and drained
1/2 teaspoon minced garlic (or 1/8 tsp. garlic powder)

Preparation

Preheat oven to 400F/204C.
PREPARE AND PRE-BAKE PUFF PASTRY CRUST: Line a large baking sheet or cookie sheet with parchment paper. Unfold defrosted puff pastry sheet and set it on the parchment. Stretch it if necessary to about 14 x 14 inches (35 x 35cm) and 1/8 inch (32mm) thick. Score a line 1/2 inch (1.27cm) in from all four sides with a knife to make a border (not cutting all the way through). Prick the dough with a fork over the entire sheet of pastry except the border. Spread a very thin layer of Dijon over the inside surface. Brush the border with the egg wash (egg plus water). I use my fingers for both these steps. Bake for 15 minutes until golden brown. If pastry is puffed up in the middle, gently press it down.
MAKE TOMATO TOPPING: Squeeze handfuls of the tomato halves over the sink to remove most of the juice and seeds (this will help prevent the tart becoming soggy). Place in a bowl. Add oil, capers, garlic, herbs, salt and pepper. Mix together. Taste and add a pinch of sugar if needed.
ASSEMBLE TART AND BAKE AGAIN: Sprinkle cheeses over the pre-baked tart inside the border. Place tomatoes on top of the cheese in a single layer, cut side facing up. Spoon on any of the tomato seasonings left in the bowl. Bake the tart for another 12-15 minutes. The crust should be flaky and golden. Remove from oven, transfer to a cutting board and cut into 16 squares with a sharp knife. The tart is best served warm but can also be served at room temperature.