tomato tart
Adapted from Sunset Magazine, July 2007

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When all you have are winter tomatoes, a tomato tart will make you happy in those dark, tomato-deprived days of February. 

I use Trader Joe's square puff pastry shell, which is winter-seasonal, but you can  use any frozen puff pastry dough.
1 package of puff pastry, rolled flat
6-8 Roma tomatoes,
  sliced as thinly as you can
5-6 cloves of garlic,
  very finely chopped
About 2 handfuls Mozzarella cheese
Parmesan cheese
Fresh chopped thyme or sage
Hawaiian salt
Black pepper
Take the puff pastry out and place on a silpat mat (with a baking sheet). Sprinkle mozzarella cheese evenly over the puff pastry. Layer thinly sliced tomatoes over the cheese. Sprinkle with chopped garlic. Season with salt, pepper and thyme or sage. Sprinkle Parmesan cheese lightly over the tomatoes.

Bake at 375 degrees until filo is golden brown and cheese is melty, about 35 minutes.

NOTES:
1) The thinner you can slice the tomatoes, the better.
2) We *love* garlic, but if you don't, use fewer cloves.