Homegrown!

Well, I've been busy getting ready for a week in AZ, and one of my concerns was that the two juicy orangish tomatoes growing on my patio would ripen while I was away. Thankfully, the timing was right and they were ready to pick before I left, so I HAD to make this delicious tomato tart. YUM! The recipe is included below, although it's so easy, it's not really a recipe.

This picture doesn't really do it justice, and is upside down because I am frustrated with my technology today and no matter how hard I tried to flip the pic, I couldn't succeed... But you get the idea ;P

Mustard (coarse grain)
Parmesan cheese (shaved or grated)
Tomatoes (preferably juicy and delicious :P)
Puff pastry
Salt and pepper

Heat oven to 400. Thaw the puff pastry on the counter for 10 minutes, or in the fridge for several hours. Cut to the size you plan to use. Line baking tray with parchment paper (I am lazy and hate scrubbing trays, so I always do this :P). Spread a layer of mustard over the puff pastry, almost all the way to the edges. Sprinkle Parmesan cheese over the mustard. Thinly slice the tomatoes, and arrange on the crust. Add a little sea salt, and pepper to take, then sprinkle with a little more Parmesan. Bake until the crust is done - about 15 minutes.

Fresh basil would probably be delicious, but I didn't have any and this was still a very tasty pre-airport treat!! :)