1 sheet frozen puff pastry, thawed
5-6 large Hanover tomatoes
2 cups shredded Cheddar cheese
1 Vidalia or other sweet onion, coursely chopped
1 large handful fresh basil, shredded
Freshly ground pepper
Preheat oven to 400°.
Slice tomatoes 1/4″ to 1/2″ thick. Lay the slices in a colander or on a few layers of paper towels and sprinkle with salt to remove some water.
Roll out puff pasty to about 10″x18″ inch size. (I like to roll my puff pastry onto a Silpat mat and use its borders as my guideline.) Prick puff pastry all over with a fork, leaving a 1″ border. Bake 10 minutes, then remove from oven.
Sprinkle a little cheese, onion and basil on the puff pastry and begin layering the tomatoes. After adding each row, give the tomatoes a turn of ground pepper and sprinkle in some basil, onion and cheese. Continue layering tomato slices until the puff pastry is covered leaving a small border. Top the tomatoes with the remaining basil, onion and cheese.
Bake for 20 minutes. Take out of the oven and carefully slice (especially if you are using a Silpat mat).