1\/2 (17.3-oz.) package frozen puff pastry, thawed<\/p>\n
3 lb. heirloom tomatoes, cut into 1\/2-inch-thick slices<\/p>\n
3 heirloom tomatoes, cut into wedges<\/p>\n
1\/2 C. olive oil, divided<\/p>\n
1 T. chopped fresh thyme<\/p>\n
1 T. kosher salt<\/p>\n
2 tsp. cracked black pepper<\/p>\n
1\/2 C. soft goat cheese<\/p>\n
2 C. m\u00c3\u00a2che or baby greens<\/p>\n
1 T. chopped fresh parsley<\/p>\n
1 T. chopped fresh chives<\/p>\n
1 T. chopped fresh tarragon<\/p>\n
2 T. light balsamic vinaigrette<\/p>\n
1\/4 C. balsamic vinegar<\/p>\n
1\/3 C. pitted and chopped brined olives<\/p>\n
<\/p>\n
Lay puff pastry out on a work surface. Cut 8, 2 1\/2-inch-round disks out of the pastry. Place disks on a baking sheet lined with parchment paper. Place a second sheet of parchment on pastry, and top with another baking sheet to weigh down pastry. Bake at 375\u00c2\u00b0 for 12 to 15 minutes or until lightly browned; set aside and cool. Brush tomato slices and wedges with 1\/4 C. olive oil. Sprinkle evenly with thyme, salt, and pepper, and place tomatoes on baking sheets. Bake at 350\u00c2\u00b0 for 15 minutes or until tomatoes are soft; cool slightly. Spread pastry rounds evenly with goat cheese. Using a spatula, carefully stack tomato slices evenly on pastry rounds, and top with tomato wedges. Toss greens and next 3 ingredients with vinaigrette in a small bowl. Top each tomato tart evenly with salad. Place tarts on individual serving plates, and drizzle with balsamic vinegar and remaining 1\/4 C. olive oil. Sprinkle plates with olives.<\/p>\n
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1\/2 (17.3-oz.) package frozen puff pastry, thawed 3 lb. heirloom tomatoes, cut into 1\/2-inch-thick slices 3 heirloom tomatoes, cut into wedges 1\/2 C. olive oil, divided 1 T. chopped fresh thyme 1 T. kosher salt 2 tsp. cracked black pepper 1\/2 C. soft goat cheese 2 C. m\u00c3\u00a2che or baby greens 1 T. chopped fresh parsley 1 T. chopped fresh chives 1 T. chopped fresh tarragon 2 T. light balsamic vinaigrette 1\/4 C. balsamic vinegar 1\/3 C. pitted and chopped…<\/p>\n