Herb Tomato Tart


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Herb Tomato Tart

1 (17 1/4 oz.) pkg. puff pastry dough, thawed

2 large tomatoes, thinly sliced

1 tsp. salt

8 oz. shredded mozzarella cheese

4 oz. crumbled feta cheese

1/4 cup chopped onion
1 clove garlic, minced 1/4 cup finely chopped herbs (thyme, oregano, and basil)
2 Tbsp. olive oil  

Roll one piece of dough into a 14″ square. Place on an ungreased baking sheet. With other piece of dough, cut 4- 12″ X 1″ strips. Place on top of the large square to form a border. Press to seal. Discard remaining pastry or save for later use. Bake at 400 degrees for 10 minutes or until golden brown. Cool on pan. Sprinkle tomatoes with salt. Let drain on paper towels for 20 minutes. On baked puff pastry, sprinkle cheese, garlic, and onions. Arrange tomatoes on top and sprinkle with herbs. Drizzle with oil. Bake at 400 degrees for 15 minutes or until cheese melts. Cut into squares.
Serve immediately.