I love home grown tomatoes and anxiously await their arrival each summer. I use them every chance I get, enjoying the sweet, juicy goodness that just isn't there the rest of the year. However, in my enthusiasm I realized that even for me, I had too many tomatoes. I needed to use some up before they spoiled. That's when I came up with this tart. It's super simple, only 4 ingredients, so you still get that great tomato flavor. Here's what you'll need:

1 sheet puff pastry, thawed
5 medium sized tomatoes
dijon mustard
1 C Gruyere cheese, grated

Start by thawing the puff pastry in the refrigerator, keeping it chilled until you are ready to assemble the tart. Preheat your oven to 350 degrees.

Now you need to prepare the tomatoes. Cut the stem end off, then cut into about 1/4" slices. After you've cut all the tomatoes, lay the slices out on a clean kitchen towel. Sprinkle them with salt. Fresh tomatoes are loaded with juice which in this recipe is not what you want. The juice will make the pastry soggy. The salt will help draw out the extra juice, so let the towel absorb as much of the liquid as possible.

Now get the puff pastry out of the refrigerator and place it on a cookie sheet lined with parchment paper. Spread a layer of Dijon mustard over the surface, stopping about 1/4" from the edges. With a fork, dock the pastry all over and make a line around the edge where you stopped the mustard. These holes will keep the pastry from puffing up in the middle. At this point I added a little chopped fresh rosemary, but you can add any herbs you like or none at all.

Lay the tomato slices in rows, slightly overlapping, until the surface is covered. I had 5 rows, but that may vary depending on the size of your tomatoes.