Here is a new take for the fresh summer tomatoes that is easy, quick and different. Serves four as an entree or eight as a starter.


2 ripe tomatoes, cut into 1/8 inch slices;

1 sheet frozen puff pastry;

3 tablespoons light mayonnaise;

1/2 cup shredded cheddar cheese;

1/2 cup shredded mozzarella cheese;

2 tablespoons finely chopped basil;

Freshly grated Parmesan cheese, to taste

Kosher salt and freshly ground black pepper



Heat oven to 400 F;

Lay sliced tomatoes on paper towels, cover with another towel and let drain for 30 minutes to prevent a watery tart;

Remove sheet of puff pastry and thaw at room temperature for 30 minutes;

Unfold pastry on parchment-lined banking sheet and dock with form to prevent puffing;

Spread pastry with thin layer of mayonnaise, sprinkle with shredded cheddar and mozzarella and arrange tomato slices on top of cheese;

Season with salt and pepper and Parmesan and sprinkle with chopped basil;

Bake for 30 minutes until pastry is golden brown and late cool on wire rack for 30 minutes, and

Cut into squares and serve.

*Packaged shredded cheeses are lightly dusted with cellulose to prevent clumping.  It is better to grate cheese as needed from a whole block or wedge. The difference is even more pronounced with hard cheeses such as Parmesan, so buy a wedge of real Italian Parmigiano-Reggiano and grate as needed. It stores well and nothing else really comes close.