HEIRLOOM TOMATOES PUFF PASTRY EGG WASH SHREDDED MOZZARELLA BOURSIN GARLIC & FINE HERBS CHEESE S&P FOR SERVING: FLAKY SEA SALT THINLY SLICED FRESH BASIL
Preheat the oven to 400 degrees F, ensuring a rack is positioned in the top upper 1/3 of the oven. Line a baking sheet with parchment & set aside. Arrange the tomatoes in a single layer on a paper towel-lined plate or small baking sheet. Season each side of the tomatoes with 1/2 tsp kosher salt. Cover with paper towel, patting down so the paper towel comes into contact with the tomatoes, then set aside.
Unfold the puff pastry on a lightly floured surface. Use a rolling pin to gently roll the puff pastry out large enough to make 8 separate tart crusts, approximately an 8×12-inch rectangle. Cut the pastry into 8 smaller rectangles, roughly 3×4-inches. Transfer to the prepared baking sheet. Brush the edges of each piece of puff pastry with egg wash. Assemble the tarts by sprinkling about 1/4 cup shredded mozzarella in the center of each one, followed by a few crumbles of Boursin cheese, & nestle a few slices of tomato over top.
Transfer the heirloom tomato puff pastry tarts to the oven. Bake 18-22 minutes, rotating the sheet pan halfway through to promote even browning, or until the tarts are flaky & golden brown with bubbly cheese.
Remove from the oven & allow to cool slightly. Enjoy warm or at room temperature. Just before serving, finish each heirloom tomato tart with a generous sprinkling of flaky sea salt & fresh basil. Enjoy!