French-Style Tomato Tart

• 3/4 pound plum/Roma tomatoes
• 2 tablespoons whipped cream cheese (this is important; the "whipped" kind is soft enough to mix straight out of the fridge)
• 1 tablespoon sour cream
• 1 1/2 tablespoons half-and-half
• 1 sheet (about 8.5 oz) frozen puff pastry, thawed (I use Pepperidge Farm)
• 2 tablespoons smooth Dijon mustard
• kosher salt and pepper

1. Preheat the oven to 400u0b0.
2. Slice the tomatoes 1/4" to 1/3" thick, sprinkle lightly with kosher salt, and place on a double layer of paper towels to drain while you prep everything else.
3. In a small liquid measuring cup, whisk together the whipped cream cheese, sour cream, and half-and-half until relatively smooth. It's ok if it's a little lumpy. This mixture should be thick but pourable. If it's too thick, add more half-and-half by the teaspoon until it's liquidy enough to pour.
4. Flour your work surface and roll the puff pastry into a 9" x 13" rectangle. Place directly onto a baking sheet.
5. Brush the pastry with the Dijon mustard, leaving a 1/2" border. Arrange the tomato slices evenly on top and then pour the half-and-half mixture evenly over the tomatoes. It's not going to completely cover the whole thing; I usually just make a spiral starting in the center. Sprinkle lightly with kosher salt and freshly ground pepper.
6. Bake for about 15 minutes, or until the crust is deep golden.
7. Cut with a pizza cutter and serve immediately.

tomatoes, whipped cream cheese, sour cream, sheet, mustard, kosher salt

Taken from food52.com/recipes/61876-french-style-tomato-tart (may not work)