2lbs good tomatoes, med size
3 T olive oil
1/2 t salt
half a box of puff pastry thawed
1 T Dijon
4 – 5 oz chevre crumbled
2 cloves garlic very thinly sliced
2 T chopped fresh basil or other fresh herb plus more for garnish
S & P

Cut tomatoes into 1/4 – 1/3 inch slices and place on parchment paper lined cookie sheet, brush with oil sprinkle with salt and bake in a 400 oven until slightly shriveled about 45 min. –watch carefully and I find it helps to have them all in the center of the pan and if you slice too thin they scorch. –make up to a day ahead
On a lightly floured surface, roll the pastry out to 15 x 5 inches – or the equivilent of other pan size, press edges up 1/2inch or so, prick bottom with a fork, spread with the Dijon, top with crumbled cheese, sprinkle on the basil or whatever, arrange the tomatoes, tuck the garlic slices around, s and p Bake about 30 min at 400, until golden.
I baked it on a cookie sheet and used tin foil and a board to hold up the side not supported , you could use a fluted round 9 inch pan. But I liked serving the rectangle.
It’s a great ‘with wine before dinner dish’ as it tastes great even at room temp.