Tomato Rosemary Tart

from Southern Living

• 3 plum tomatoes
• 1/2 ts kosher salt
• 1/2 (17.3oz) a package frozen puff pastry sheets, thawed
• 1/4 c (2 oz) shredded mozzarella
• 1 ts lemon zest
• 1 ts rosemary
• 1/2 ts pepper
• 1 TB chopped parsley

1. Preheat oven to 400 degrees. Cut tomatoes into 1/4 in thick slices and place on paper towel lined wire rack. Sprinkle with salt and let stand 20 minutes. Pat dry with paper towels
2. Unfold 1 puff pastry sheet on a lightly greased baking sheet. Arrange tomato slices in a single layer on pastry. Stir together cheese and next 3 ingredients in a small bowl and sprinkle over tomatoes
3. Bake tart for 24-27 minutes, or until golden brown. Sprinkle with parsley