It's nearing the end of summer, although with the excessive heat around here it feels like it is just beginning. One of my favorite parts about summer is having a continuous supply of fresh tomatoes. Unfortunately, I was not able to grow my own this year, but this recipe works just as well with store-bought. However, if you do happen to have some heirlooms hanging around then definitely use those... and then bring the results to my house so I can try it!

Three Cheese Tomato Tart

1 sheet frozen puff pastry
2-3 ripe tomatoes, cut into 1/8-inch slices
3 tablespoons mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons roughly-chopped basil
freshly grated Parmesan cheese, to taste
salt and pepper, to taste

Preheat the oven to 400°F. Place the tomato slices between several sheets of paper towels. Allow to them to sit for approximately 30 minutes (you don't want the tart to be soggy). At the same time, remove the sheet of puff pastry from the freezer and allow it to thaw at room temperature for about 30 minutes.

Unfold the puff pastry onto a parchment-lined baking sheet, pinching to close any holes or cracks that may be in the seams. Prick the dough all over with a fork to prevent it from puffing up while baking.

Spread a thin layer of the mayonnaise over the entire pastry. Sprinkle the pastry evenly with the grated cheddar and mozzarella cheeses. Place the tomato slices on top of the cheese. Season generously with salt and pepper, then grate a handful of Parmesan over the top and garnish with the fresh basil.

Bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let it cool on a wire rack for 5 minutes. Cut it into 9 squares and serve immediately.

[recipe from The Kitchn]