Tomato Tart

This is a reallllllllllly yummy tart. It takes a tiny bit of work, you can short cut almost any of it, but if you want it the best make it too the directions.

Tomato Tart
1 sheet pastry puff
1-2 tomatoes (heirlooms, not beefsteak are the best!)sliced
1/4c. Parmesan cheese
1/3-1/2 lb. smoked gouda or smoked mozzarella cheese, grated
1 egg, scrambled for wash
A couple tablespoons of EVOO with a crushed clove of garlic in it. (let it set for the entirety of the prep. process)

Set our pastry puff 45-60mintues. Heat oven to 450*. Spray a cookie sheet. Place unfolded pastry puff on it. Fold over sides about 1/4 inch to make a crust. Brush with egg wash. Poke puff numerous times with a fork. Drizzle with a little EVOO and sprinkle with Parmesan cheese. Bake for 10 minutes, until lightly golden.

Let pastry cool for 15 minutes.

Top pastry with the gouda, layer tomatoes and drizzle with a little more EVOO. Bake for another 10-15 mintues. The gouda won't really melt.
Cool slightly before cutting.
Serve!!!
Yummmmmmmmmmmmmmmmmmmmmmmmmmmmm.