Ingredients:

• 1/4 pound tomatoes, thinly sliced – I use heirloom tomatoes and get different colors and a variety of sizes to make it more interesting and colorful.
• 1/2 pint assorted small tomatoes halved
• 3/4 tsp. salt
• 1 (17.3 oz) package frozen puff pastry sheets, thawed
• 1 (8 oz) package shredded mozzarella cheese
• 1 (4 oz) package crumbled feta cheese
• 1/4 cup finely chopped chives
• 1 garlic clove, minced
• 1/4 cup finely chopped assorted herbs (I buy my herb mixture from Carrabba’s restaurant, but you can use any fresh herb mixture you like. The recipe calls for basil, dill, thyme and parsley, but you can use anything that pairs well with tomatoes like oregano and tarragon.)
• 1 tablespoon olive oil

Instructions:

• Place tomatoes on a single layer on paper towels. Sprinkle with 1/2 tsp. salt. Let stand 30 minutes. Pat dry with paper towels.
• Preheat oven to 400 degrees.
• Meanwhile, roll 1 pastry sheet into a 14″ square on a lightly floured surface. Place on an ungreased baking sheet and lightly punch it with a fork. Cut 4 – 12″x1″ strips from the remaining pastry sheet. Brush the edges with water or egg wash and place the strips along the outer edges of the pastry square, forming a border. Reserve the remaining pastry for another use.
• Bake the puff pastry at 400 degrees for 14 minutes or until the pastry is browned.
• Sprinkle the pastry with mozzarella cheese and next three ingredients (feta, chives, minced garlic)
• Top with the tomatoes in a single layer. Sprinkle the tomatoes with herbs and the remaining 1/4 tsp salt.
• Drizzle with olive oil
• Bake at 400 degrees for 14-15 minutes or until cheese melts.
• Serve immediately.