Tomato Cheese Tart

Preheat oven to 425*.

For tart shell – unfold pastry puff sheet on a baking sheet sprayed with non-stick spray.

Mix egg and water, and then brush onto pastry. Prick pastry with a fork, and then sprinkle with half of the Parmesan cheese. Bake at 425* for 15 minutes. Reduce oven to 350* and bake for 12 minutes longer. Cool on a baking rack.

Once tart is cool spread with spreadable cheese. Top with sliced tomatoes and sprinkle tomatoes with salt and pepper if desired. Top with additional Parmesan cheese.

Cut the tart in half, and then cut each half into 4 pieces.