Provençal Tomato Tart

Instructions

1. Prepare the tomatoes
   Place the sliced tomatoes on paper towels and sprinkle with salt. Let them sit for 15-20 minutes to draw out excess moisture, then pat dry with additional paper towels.
2. Prepare the pastry
   Preheat oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface to fit a 9-10 inch tart pan or baking sheet. If using a tart pan, gently press the pastry into the pan, trimming any excess. If using a baking sheet, fold over the edges to create a 1/2-inch border. Prick the bottom several times with a fork.
3. Create the base
   Spread the Dijon mustard evenly over the bottom of the pastry, leaving the border untouched. Drizzle with 1 tablespoon of olive oil. Pre-bake the pastry for 10 minutes until it just begins to color.
4. Layer the filling
   Remove the pastry from the oven. Arrange the tomato slices in an overlapping pattern over the mustard layer. Scatter the sliced shallots and minced garlic over the tomatoes. Sprinkle with herbes de Provence, thyme, and rosemary.
5. Add cheese and seasonings
   Crumble the goat cheese or feta evenly over the tart. Drizzle with the remaining 2 tablespoons of olive oil and season with freshly ground black pepper.
6. Bake the tart
   Return the tart to the oven and bake for 30-35 minutes, until the pastry is golden brown and the tomatoes are softened and slightly caramelized.
7. Garnish and serve
   Remove from the oven and let cool for 5-10 minutes. Sprinkle with torn fresh basil leaves and flaky sea salt just before serving. The tart can be served warm or at room temperature.