French-Style Tomato Tart

1. 1

   ["Preheat the oven to 400u00b0.", "Slice the tomatoes 1/4"" to 1/3"" thick, sprinkle lightly with kosher salt, and place on a double layer of paper towels to drain while you prep everything else.", "In a small liquid measuring cup, whisk together the whipped cream cheese, sour cream, and half-and-half until relatively smooth. It's ok if it's a little lumpy. This mixture should be thick but pourable. If it's too thick, add more half-and-half by the teaspoon until it's liquidy enough to pour.", "Flour your work surface and roll the puff pastry into a 9"" x 13"" rectangle. Place directly onto a baking sheet.", "Brush the pastry with the Dijon mustard, leaving a 1/2"" border. Arrange the tomato slices evenly on top and then pour the half-and-half mixture evenly over the tomatoes. It's not going to completely cover the whole thing; I usually just make a spiral starting in the center. Sprinkle lightly with kosher salt and freshly ground pepper.", "Bake for about 15 minutes, or until the crust is deep golden.", "Cut with a pizza cutter and serve immediately."]

No additional tips available.