• Slice tomatoes into ¼ inch slices and place slices on a paper towel in a single layer.
  1-2 tomatoes
• Roll out puff pastry into a 10x10 inch square.
  1 sheet puff pastry
• Trim edges about ¼ of an inch so the sides are straight.
• Brush outer edges of puff pastry with egg wash and place cut pieces on puff pastry. This will become the sides of the tart.
• Spread softened herbed cheese over the puff pastry, avoiding the edges.
  ¼ cup Boursin cheese spread
• Pat the top of the sliced tomatoes with a paper towel to remove any excess moisture.
• Place tomatoes on tart, without overlapping.
• Sprinkle with fresh thyme and marjoram, salt and Parmesan cheese.
  2 sprigs fresh thyme, 2 sprigs fresh marjoram, 2 tablespoons Parmesan cheese, pinch coarse salt
• Brush top of puff pastry with egg wash.
• Bake in a preheated 400°F oven for 25-30 minutes until the pastry is golden brown.
• Allow puff pastry to cool for 5-10 minutes before slicing and serving.
• Top with freshly chopped basil before serving.
  2 leaves fresh basil

Egg Wash

• Beat egg and water together with a fork or a whisk.