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.