Tomato-Rosemary Tart

(from Southern Living)

Ingredients:

3 plum tomatoes (or any tomatoes)
1/2 tsp kosher salt
1/2 package frozen puff pastry sheets, thawed
1/4 cup shredded mozzarella cheese (I actually buy whole mozzarella, cut into thin strips, then I top the whole thing with shredded mozzarella right before cooking)
1 tsp lemon zest
1 tsp fresh rosemary
1/2 tsp freshly ground pepper
1T chopped fresh parsley (optional)

Preheat oven to 400 degrees. Cut tomatoes into 1/4 inch slices, and place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels. Unfold 1 puff pastry sheet on a lightly greased baking sheet. Arrange tomato slices in a single layer on pastry. Stir together cheese and next 3 ingredients in a small bowl. Sprinkle cheese mixture over tomatoes. Bake tart at 400 for 24 to 27 minutes or until pastry is puffed and golden brown. Sprinkle with parsley, if desired.