Lay the tomato slices on a large sheet of paper towels, cover with another layer of paper towels and allow the tomatoes to drain for 15 minutes
Meanwhile, unfold the puff pastry onto a floured surface. Gently roll the dough out to remove the seams; do not roll too thin, just enough to make it smooth
Transfer the dough to a parchment paper-lined baking sheet and use a fork to prick the dough all over, to prevent it from puffing during baking
Spread the mayonnaise in a thin layer over the entire sheet of puff pastry. Sprinkle the shredded cheddar and mozzarella cheeses over the mayonnaise
Arrange the tomato slices over the cheese and season the tomatoes generously with salt and pepper. Sprinkle the shredded Italian Blend cheese over the top of the tomatoes
Bake for 30 minutes or until the pastry is golden-brown. Remove the tart from the oven and let cool for 5 minutes, to set
Cut into squares and serve warm
Ingredients
2 large ripe Heirloom tomatoes, cut into 1/8-inch slices
