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1
Layer the tomato slices in a colander, sprinkling each layer with salt.
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2
Let the tomatoes sweat while preparing the other ingredients.
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3
With a knife, mince together the garlic, thyme, parsley, oregano, and onion.
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4
Place the mixture in a small bowl and blend in the pepper and olive oil.
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5
Set the mixture aside.
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6
Preheat the oven to 425F.
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7
Lightly grease the bottom of a deep 10-12-inch tart pan with a removable bottom.
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8
Set aside.
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9
On a floured surface, roll the puff pastry into a 14-inch circle and line the bottom and sides of the tart pan, cutting off any overhanging dough.
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10
Prick the dough uniformly with a fork, or line the shell with dried beans to keep it from puffing up.
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11
Bake the shell for 10 minutes, watching carefully so that it does not brown too much.
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12
Remove the shell from the oven, and remove and discard the beans, if used.
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13
Immediately brush the bottom of the tart shell with the mustard.
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14
Fill the shell evenly with the cheese.
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15
Rinse and dry the tomato slices, then place them in overlapping circles over the cheese.
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16
Spread the garlic and herb mixture evenly over the tomatoes.
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17
Place the tart in the oven and bake for 25 minutes.
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18
Cool the tart slightly on a rack, then carefully remove the sides of the pan.
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19
Place the tart on a serving dish and cut into wedges.
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20
Serve warm.
