5 plum tomatoes, thinly sliced
3/4 tsp. salt
8 oz. shredded mozzarella cheese
4 oz. crumbled feta cheese
1/4 C. finely chopped onion
1 garlic clove, pressed or finely minced
1/4 C. finely chopped fresh mixed herbs (1 Tbsp. each of basil, rosemary, chives, and parsley)
freshly ground black pepper
1 Tbsp. olive oil
Roll each pastry sheet into a 14 in. square on a lightly floured surface; place one pastry sheet on an ungreased baking sheet. Cut 2 14 X 1 in. strips and 2 13 X 1 in. strips from the second pastry sheet. West strips with water, and place along the edges o top of pastry square, forming a border.
Bake pastry shell at 400 for 10 min. or until golden. Transfer to a wire rack to cool.
Place tomato slices on paper towels and sprinkle evenly with salt. Let stand 20 min.
Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next 3 ingredients. Arrange tomato slices in a single layer on top. Sprinkle with herbs and freshly ground pepper; drizzle with oil.
Bake at 400 for 15 min. or until cheese melts; serve hot.
This is so fresh and delicious! You don't HAVE to use Romas, though they do work best. If you grow your own tomatoes in the summer, pick them when they are still firm, but ripe. There's nothing like a fresh, homegrown tomato!
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