Summery Heirloom Tomato Tart

serves 4 as an appetizer or light dinner

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This is such a pretty way to highlight our fabulous summer tomatoes! I like to use assorted

colors and arrange decoratively on the tart, but would be just fine with tomatoes all the same

color. You could also cut the pastry into four squares before assembling to make individual tarts.

Serve with a salad for a light summer lunch or dinner!

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preheat oven to 400 degrees

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4 ounces plain goat cheese, softened

4 ounces cream cheese, softened

zest of 1/2 lemon

1 clove of garlic, finely minced

1/2 tablespoon thyme, finely minced

4-5 colorful heirloom tomatoes

1 sheet frozen puff pastry

1 egg

1 teaspoon water

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In a small mixing bowl combine both cheeses, zest, garlic and thyme, Season with salt and

pepper. Set aside at room temperature so it stays very soft.

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Cut tomatoes into 1/4 inch slices. Lay on paper towels to allow to drain and dry out for about 30

minutes. Meanwhile thaw out puff pastry on counter for NO LONGER than 30 minutes…do not

allow to get too soft.

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Place a parchment sheet on your work surface and dust with flour. Unfold your puff pastry onto

the sheet and roll out slightly(you might need to secure the parchment onto the surface to keep

from sliding around).

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Using an offset spatula, spread out cheese mixture to within about 3/4 inch of edges. Arrange

sliced tomatoes on top of cheese.

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Beat together egg and water and brush on exposed puff pastry edges. Transfer parchment and

tart onto baking sheet and chill for 10 minutes or up to an hour.

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Remove from refrigerator and bake for approximately 30 minutes or until edges get lightly

browned and puffed up.

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Remove and allow to cool on a rack. Serve warm or at room temperature. Best eaten on day of

baking.