Cherry Tomato and Goat Cheese Tart

Our one little cherry tomato plant has become like Jack's

Bean Stalk!  It's way taller than me and producing like I

never would have guessed!  I thought a savory tart would

be a good way to use up some of the tomatoes and I combined

several recipes I found online to make up my own version.

It was delicious...and so pretty, too!

See all these?  They are taking over the refrigerator!

I cut one pint of tomatoes in half and laid them cut side down

on a few paper towels to drain.

I took one sheet of puff pastry that was thawed and rolled in out

just a little with a bit of flour.

I scored the pastry to form a lip about 1/2" from the edge

and pricked the inside part with a fork.

I sprinkled the crust with some crumbled goat cheese, 

Parmesan and mozzarella.  The cheese was about 1 cup total.

I sprinkled the tomatoes with Italian seasoning, salt, 

pepper and drizzled them with garlic infused olive oil.

Then I laid the tomatoes cut side up on top of the cheeses.

This way the juices won't make the crust soggy.

Bake 400F for 20 minutes.

Serve immediately.

We didn't have any leftovers so I don't know if they keep,

but I doubt it.  I think it would loose it's crispy-ness.

It was very yummy!

I think I'm going to try a mushroom and vidalia onion one next!

♥