12 ounces assorted tomatoes (preferably heirloom), sliced 1/4 inch thick
2 tablespoons freshly grated Parmesan cheese
2 tablespoons julienned basil leaves
4 ounces soft goat cheese, at room temperature
1 sheet frozen puff pastry, defrosted
Kosher salt and freshly ground pepper
1/2 teaspoon frech grey salt (the Olive Press)
1 tablespoon Koreniki olive oil (the Olive Press), plus more for brushing the tomatoes
Line a large baking sheet with a double layer of paper towels. Lay tomato slices in a single layer on the prepared baking sheet. Sprinkle tomato slices with salt. Flip the tomatoes over and sprinkle second side with salt. Allow the tomatoes to sit for 30 minutes. While tomatoes are draining, set out the goat cheese to soften if you haven’t already.
Preheat oven to 425 degrees.
Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. With the tip of a sharp paring knife, lightly score a border ¾ inch from edges (being careful not to cut all the way through the puff pastry). Spread the goat cheese on the pastry sheet up to the scored border line. Sprinkle grated Parmesan cheese over the goat cheese and the French grey salt, again staying within the scored border. Pat the tomato slices dry and lay them on top of the goat cheese, overlapping as necessary. Brush the tomatoes lightly with olive oil and sprinkle with salt and pepper. Bake for 20 to 25 minutes, until the pastry is golden brown. Sprinkle baked tart with julienned basil leaves and serve.