Tomato Tart

This is better than the best pizza I've ever had, and a lot less work. The choice of cheese is important, and asiago fresco is awesome.  I suggest avoiding a mild cheese like mozzarella. This is best as a summer treat when tomatoes and basil are at their best.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• Parchment paper
• ⅓ cup of basil pesto
• 2 cups asiago fresco (or provolone cheese), grated
• ⅓ cup grated parmesan cheese, plus 2 tablespoons
• 2 large heirloom tomatoes, thinly sliced (9 slices)
• Freshly ground black pepper
• Extra virgin olive oil
• Sea salt
• 5-6 basil leaves, sliced thinly

Preparation

• Preheat oven to 400 degrees
• Place the puff pastry sheet on parchment paper and roll out to 12" x 12"
• Spread a thin layer of the pesto on the puff pastry
• Sprinkle 2 cups of asiago fresco (or provolone cheese), then the parmesan cheese over the pesto
• Place the tomatoes in a single layer on top
• Grind fresh pepper on top of the tomatoes
• Sprinkle the additional 2 tablespoons of parmesan cheese on top of the tomatoes
• Place on a cookie sheet and bake for 20-30 minutes or until the puff pastry is puffed and golden brown
• Remove from oven
• Top with a drizzle of olive oil, sprinkled sea salt and basil leaves
• Cut into 9 squares