herbed tomato tart

1 17-1/2 ounce package frozen puff pastry sheets, thawed
4 plum tomatoes, thinly sliced
1 teaspoon salt
1 8-ounce package shredded mozzarella cheese
1 4-ounce package crumbled feta cheese
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup finely chopped mixed fresh herbs
1 tablespoon olive oil

Roll 1 pastry sheet into a 14-inch square on lightly floured
surface; place on an ungreased baking sheet. Cut 4 (12 x 1-inch) strips from remaining pastry sheet. Place along edges on top of pastry square, forming a border. Reserve remaining pastry for another use. Bake at 400 for 10 minutes, or until golden brown. transfer pastry shell to a wire rack to cool. Place tomato slices in a single layer on paper towels, sprinkle evenly with salt. Let stand 20 minutes. Placed baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients. Arrange tomato slices in a single layer on top. Sprinkle with herbs; drizzle with oil. Bake at 400 for 15 minutes or until cheese melts; serve immediately. Makes four servings. From Southern Living magazine, April, 1996.

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