- 1 sheet frozen puff pastry dough, thawed
- 1 egg, mixed with 1 tablespoon water (egg wash)
- 2 teaspoons Dijon mustard
- ½ lb. sliced heirloom tomatoes, blotted dry between 2 paper towels
- 1 cup softened goat cheese
- ½ cup grated fresh Parmesan cheese
- Salt and black pepper to taste
- ¼ cup mixed fresh herbs
- Balsamic glaze, for drizzling
Preheat the oven to 400°F.
Line a large baking sheet or cookie sheet with parchment paper. Unfold the fully defrosted puff pastry sheet and set it on the parchment. Stretch it if necessary to about 14 x 14 inches. Score a line ½ inch 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 mustard over the inside surface. Brush the border with the egg wash.Bake for 15 minutes in the preheated oven until golden brown. If the pastry is puffed up in the middle, gently press it down.
While the puff pastry tart shell is baking, slice the tomatoes and set them in a single layer between paper towels to help pull some of the moisture away from the tomatoes.
Spread the softened goat cheese evenly over the pre-baked tart inside the border and sprinkle with the grated cheese. Place the tomatoes on top of the cheese. Sprinkle the tomates evenly with salt, pepper, and the fresh herb mixture. Bake the tart for another 12-15 minutes in the preheated oven. The crust should be flaky and golden. Remove the tart from the oven, transfer to a serving platter, and drizzle with balsamic glaze. Serve warm or at room temperature.
- Yields: 16 servings
- Preparation Time: 45 minutes