Roasted Heirloom Tomato Tartlet

• 1/2 (17.3-ounce) package frozen puff pastry, thawed
• 3 pounds heirloom tomatoes, cut into 1/2-inch-thick slices
• 3 heirloom tomatoes, cut into wedges
• 1/2 cup olive oil, divided
• 1 tablespoon chopped fresh thyme
• 1 tablespoon kosher salt
• 2 teaspoons cracked black pepper
• 1/2 cup soft goat cheese
• 2 cups mache or baby greens
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 2 tablespoons light balsamic vinaigrette
• 1/4 cup balsamic vinegar
• 1/3 cup pitted and chopped brined olives

1. Lay puff pastry out on a work surface. Cut 8, 2 1/2-inch-round disks out of the pastry. Place disks on a baking sheet lined with parchment paper. Place a second sheet of parchment on pastry, and top with another baking sheet to weigh down pastry.
2. Bake at 375u0b0 for 12 to 15 minutes or until lightly browned; set aside and cool.
3. Brush tomato slices and wedges with 1/4 cup olive oil. Sprinkle evenly with thyme, salt, and pepper, and place tomatoes on baking sheets. Bake at 350u0b0 for 15 minutes or until tomatoes are soft; cool slightly.
4. Spread pastry rounds evenly with goat cheese. Using a spatula, carefully stack tomato slices evenly on pastry rounds, and top with tomato wedges.
5. Toss greens and next 3 ingredients with vinaigrette in a small bowl. Top each tomato tart evenly with salad.
6. Place tarts on individual serving plates, and drizzle with balsamic vinegar and remaining 1/4 cup olive oil. Sprinkle plates with olives.

pastry, heirloom tomatoes, tomatoes, olive oil, thyme, kosher salt, cracked black pepper, goat cheese, mueche, parsley, fresh chives, tarragon, light balsamic vinaigrette, balsamic vinegar, olives

Taken from www.myrecipes.com/recipe/roasted-heirloom-tomato-tartlet (may not work)