Herbed Tomato Tart

1. 1

   Roll one pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet.

2. 2

   Cut 4 (12 x 1 inch) strips from remaining pastry sheet, and place along edges on top of pastry square, forming a border.

3. 3

   Reserve remaining pastry for another use.

4. 4

   Bake at 400 for 10 minutes or until golden. Transfer pastry shell to a wire rack to cool.

5. 5

   Place tomato slices in a single layer on paper towels; sprinkle evenly with salt.

6. 6

   Let stand 20 minutes.

7. 7

   Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients.

8. 8

   Arrange tomato slices in a single layer on top.

9. 9

   Sprinkle with herbs; drizzle with oil.

10. 10

    Bake at 400 for 15 minutes or until cheese melts; serve immediately.

11. 11

    Note: for the mixed fresh herbs, try combining oregano, basil, chives, sage, tarragon, rosemary, thyme, and dill.

12. 12

    You can substitute 1 tablespoon mixed dried herbs for fresh.

No additional tips available.