Tomato Tart

A cheesy tomato tart. A lovely, tasty tart that’s easy to put together.

1 sheet of puff pastry – mine measured 9½ by 9½ inches
3 large tomatoes – sliced in about ¼” slices
2 oz cream cheese (about ¼ of a bar of cream cheese)
1 handful of herbs – I used parsley and basil
1 garlic clove – minced or put through a press
6 twists of pepper
2 cups grated fontina cheese
½ cup grated parmesan – divided in half
A little bit of minced basil for garnish

View the full recipe at Green Valley Kitchen →