...This takes a good bit of prep, but the end result is SO worth it, trust me :3

Inspired by my "Cooking in Provence" cookbook by Alex Mackay with Peter Knab...if you find that book, I recommend it, its great stuff :3

This is their 'Tarte Fine Aux Tomates'...though obviously, in French cooking they would layer their tomatoes a bit more neatly :B

You need:

1 cooking pan
1 sheet of parchment paper (it will save you a lot of hassle with the cleanup!)

12 oz of puff pastry (On my end, that's equivalent to 1 box with two sheets of frozen puff pastry, thawed)

3 lb, 5 oz tomatoes (on my end it was a whole bunch of the cherry tomatoes I still had from my garden, freshly picked)

1 ear of cooked corn on the cob (had it leftover, and didn't want to waste)

5 1/2 oz (or 1 container) mascarpone cheese

1 3/4 oz Parmesan cheese (on my end, more like 1 whole cup - or rather 1/2 cup for the cheese mix, and the other half cup reserved)

1 bunch fresh basil, leaves picked from the stalks, sliced

3 tbsp extra virgin olive oil

salt and fresh pepper to taste

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Provencal Bread Crumbs

1 small bunch of flat leaf parsley, leaves picked off from the stalks (skipped this, but dont let that stop you)
1 tsp herbes de Provence (its a mix of lavender, along with savory, oregano, thyme and rosemary)
2 garlic cloves, peeled and roughly chopped (more like a good tablespoon of jarred chopped garlic...same thing)
4 slices of toasted bread (I had some Portuguese bread leftover and used that up, but any crusty bread is fine...you could even use rosemary bread, olive loaf, etc etc)
1/2 cup of the reserved Parmesan cheese
2 tbsp extra virgin olive oil
salt + pepper to taste

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To make:

Preheat your oven to 400 F / 200 C / Gas 6.

Roll the puff pastry out when thawed on your parchment paper, let rest in the refrigerator for 20 minutes while you prepare the tomatoes. (Here it says to remove the cores of the tomatoes, but with cherry tomatoes, all you have to do is pull the stem off and cut in half, thats it.)

With the cooked ear of corn, get a large colander...keep the corn straight up...and then carefully slice off the niblets off as you slice down the ear. (You can also cut the butt off to keep it flat) Those golden, delicious nuggets will stay right in the bowl until you are ready to use them.

In a smaller bowl, blend the marscapone with the half cup of grated Parmesan and fresh chopped basil. (Here...I think I would have added maybe a teaspoon of sour cream, it was a bit thick and tricky to stir.)

Spread the cheese blend from the center of the pastry to the edges, covering everything.

Then layer that with the tomatoes on top, and drizzle with olive oil...here, is where I tossed on the corn niblets.

The bread crumb mix - just get your favorite high speed food process (or mini chopper) and put in all of the ingredients above - I recommend, just tear up the toasted bread a bit first, that way you dont jam anything up.

Sprinkle the crumbs liberally all over your tart...

Then bake at that preheated 400 F for 30 minutes...and then turn it down to 300, and bake further for another 45 minutes. (I stopped short at 40, we'll see how that goes)

By that time though, there shouldnt be any liquid and it it'll be good and crispy...and then serve!

Enjoy!