You say tomato, I say to-mah-to!

Welcome to day two of tomato weekend! Today we have another really simple tomato recipe, because lets face it, who wants to spend all day in the kitchen on these beautiful summer days!

Tomato Tart:

Ingredients

1 sheet of frozen puff pastry, thawed according to package directions

2 tablespoons Dijon mustard

1 1/2 cup shredded Greyuer or Swiss cheese

2 heirloom tomatoes, or any large tomatoes thickly sliced.

1 tablespoon dried italian herbs

2 tablespoons olive oil

Salt and pepper

8 basil leaves, torn

Preheat oven to 350 degrees.

Place your sheet of puff pastry on a board dusted with flour. Next use a rolling pin to flatten the puff pastry, then spread the dijon mustard on the tart leaving about a 1 inch border on all four sides. Now evenly spread the cheese over the mustard and arrange the tomato slices on the pasty. Next season the tomatoes with the herbs, salt and pepper. Place the tart on to a cookie sheet and put in the oven until the pastry puffs and the cheese melts (follow package directions for cooking time). When tart is done sprinkle tart with basil. Serve warm or at room temperature.

*Fast fact: the seeds of the plants that produce heirloom tomatoes must be at least 50 years old!