Tomato and Goat Cheese Tart | Jacuzzi Vineyards

Ingredients

• 12 ounces assorted tomatoes (preferably heirloom), sliced 1/4 inch thick
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons julienned basil leaves
• 4 ounces soft goat cheese, at room temperature
• 1 sheet frozen puff pastry, defrosted
• Kosher salt and freshly ground pepper
• 1/2 teaspoon frech grey salt (the Olive Press)
• 1 tablespoon Koreniki olive oil (the Olive Press), plus more for brushing the tomatoes
• Kosher salt