My tomato recipe quest continues! As long as we have fresh ones, I want to use them. I think I found a great recipe that was really easy.

A dear friend gave me a subscription to Simple and Delicious and the new issue just arrived. In the back was a recipe for a tomato tart.

Tomato Tart with Three Cheeses

1 sheet frozen puff pastry, thawed
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded provolone cheese
1/4 cup minced fresh basil
4 thinly sliced plum tomatoes
salt and pepper to taste
1/4 cup shreeded Parmesan cheese
Additional minced fresh basil

Unfold pastry sheet on a lightly floured surface. Roll into a 12-inch square; transfer to a parchment paper-lined baking sheet. Prick with a fork.

Combine the mozzarella, provolone, and basil. Sprinkl over the pastry to within 1 inch of edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with Parmesan cheese.

Bake at 400 for 15-20 minutes or until pastry is golden brown. Remove tart from baking sheet to a wire rack to cool for 5 minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature.

I can honestly say it is good. I was thinking if you change the types of cheese, you can make this a variety of different ways. I used the tomatoes we have which weren't plum, but beefsteak so I didn't use as many. I was thinking if I added small thinly sliced green bell pepper, it would be even better.

My only warning is if you serve it hot, beware of biting into a hot tomato!