Herbed Tomato Tart - cooking recipe

Ingredients

1 (17 1/4 ounce) package frozen puff pastry sheets, thawed
4 plum tomatoes, thinly sliced
1 teaspoon salt
1 (8 ounce) package shredded mozzarella cheese
1 (4 ounce) package crumbled feta cheese
1/4 cup chopped onion
1 garlic clove, minced
1/4 cup finely chopped mixed fresh herbs
1 tablespoon olive oil

Preparation

Roll one pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet.
Cut 4 (12 x 1 inch) strips from remaining pastry sheet, and place along edges on top of pastry square, forming a border.
Reserve remaining pastry for another use.
Bake at 400 for 10 minutes or until golden. Transfer pastry shell to a wire rack to cool.
Place tomato slices in a single layer on paper towels; sprinkle evenly with salt.
Let stand 20 minutes.
Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients.
Arrange tomato slices in a single layer on top.
Sprinkle with herbs; drizzle with oil.
Bake at 400 for 15 minutes or until cheese melts; serve immediately.
Note: for the mixed fresh herbs, try combining oregano, basil, chives, sage, tarragon, rosemary, thyme, and dill.
You can substitute 1 tablespoon mixed dried herbs for fresh.