Tomato Tart

Sources: Food Wishes, Ina Garten

Ingredients

1 sheet frozen puff pastry, thawed (DuFour)
1.5 lbs large ripe tomato, sliced into 1/4-inch rounds
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup whole fresh parsley leaves
1/2 cup coarsely chopped fresh basil leaves
3 large garlic cloves
1 Tablespoon fresh thyme leaves
1 Tablespoon fresh oregano
1 Tbsp fennel seeds, ground
1 tsp dried rosemary, ground
1 tsp majoram
1/3 cup good olive oil
3 to 4 Tablespoons Dijon mustard
6 oz grated Gruyere cheese
1/2 cup plus 2 Tablespoons freshly grated Parmigiano-Reggiano

Directions

1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper
2. Meanwhile, place the tomatoes in a large bowl over a colander and sprinkle lightly with a little kosher salt. Set aside for 15 minutes.
3. Put the parsley, basil, garlic, thyme, spices, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the drained tomatoes and toss gently. Set aside.
4. Place puff pastry onto a silicone-lined baking sheet and gently roll to stretch to about 1" away from the edge of the pan. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Let cool 15 minutes
5. Lower the oven to 375 degrees. 
6. Brush the mustard on the crust with a pastry brush. 
7. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. 
8. Place tomatoes in rows on top, do not overlap. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes.
9. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
10. Transfer with 2 spatulas onto a cooling rack so bottom of the crust doesn't get too soggy. Cool slightly, cut into squares, and serve warm or at room temperature.

Notes

This was really good, lots of concentrated tomato flavor from the abundance of Chef's Choice Orange tomatoes! I used about 2/3 of a jar of Maile dijon mustard (the rest of the jar) and only 6 oz of Gruyere because I read it had too much cheese. I also created a herb de Provence concoction of flat leaf parsely, 1tbsp thyme, 1 tbsp oregano, 1 Tbsp fennel seeds, 1 tsp majoram, 1 tsp dried rosemary (whatever I had on hand from the garden and my spices)