Tomato Tart

• Cooking spray or oil
• 1 sheet frozen puff pastry, thawed (see page 5)
• 2 tablespoons spicy mustard
• 5 slices Swiss cheese (about 4 ounces total)
• 2 large tomatoes
• 1/2 teaspoon Italian seasoning

1. Preheat the oven to 400F.
2. Generously coat a baking sheet with cooking spray or oil.
3. Unfold the puff pastry sheet and place it on the prepared pan.
4. Spread the mustard over the pastry, leaving a 3/4-inch margin all around the edges, and top with the Swiss cheese.
5. Slice the tomatoes 1/4 to 3/8 inch thick, arrange them over the cheese, then sprinkle with the Italian seasoning.
6. Bake for 30 to 40 minutes, or until the puff pastry is golden brown.
7. Serve hot or at room temperature.
8. Ive always wondered what makes the holes in Swiss cheese, so I decided a little research was in order.
9. After reading quite a bit about the process, I will simply say that the holes are made by sizable bubbles of gas produced in the cheese-ripening process.
10. Anything more than that falls under way too much informationunless youre studying biochemistry, that is.

cooking spray, pastry, spicy mustard, swiss cheese, tomatoes, italian seasoning

Taken from www.epicurious.com/recipes/food/views/tomato-tart-383069 (may not work)