I had a few ripe tomatoes and I wanted to make a tart but not cook the tomatoes. I looked at a few recipes and came up with this.

1 Sheet of thawed puff pastry

2 Tbls of dijon

1 1/2 Cups of Swiss cheese

1/4 Cup of parmesan

3 Tomatoes sliced

2 to 3 Tbls of chopped basil

1 Tbl chopped chives

Roll your puff pastry out a little bigger on a floured surface. Place the pastry on a parchment lined baking sheet. Pick the pastry all over with a fork. Brush the mustard onto the pastry and top with the swiss and parmesan. Bake at 375 until the pastry is brown. Take the tart out and top it with the sliced tomatoes, salt, pepper and herbs.