Tomato Tart Tatin

I wish you could have a taste of this!  It is SO good!!!  Simple and delicious.  The original recipe called for Gruyere cheese, but when I saw its price at the store I decided to replace it with something else.  I can't justify myself spending so much money for a tiny piece of cheese, no matter how fancy it might be.  So I replaced it with a mixture of Swiss and Parmesan cheeses.  Now, to get a better taste, make sure you buy a block of each of these cheeses and you grate it yourself.  Enjoy!

 Ingredients:
-6 ripe Roma tomatoes or 4-5 regular tomatoes
-salt and pepper
-2 Tbs extra virgin olive oil
-1 cup freshly shredded Swiss cheese
-1 cup freshly shredded Parmesan cheese
-1 sheet puff pastry
-1 Tbs Dijon mustard
Directions:
Preheat oven to 350 F.
If pastry sheet is frozen, get it out to thaw now.
Cut the tomatoes into slices.  Lay in a 9" round pie tin or cast iron skillet.  Sprinkle generously with salt and pepper.  Drizzle with the olive oil.  Bake in preheated oven for 30 to 45 minutes, or until tomatoes get a bit mushy.  Gently pour out all of the juices and discard.
Roll the dough out to fir the pan.  Spread mustard on top of pastry sheet.
In a small bowl combine cheeses.  Pour cheese on top of tomatoes.  Lay pastry sheet on top of cheese, mustard side on cheese.  Tuck in any piece of pastry that might be left outside.   Make a small hole in the center of the dough so that the heat and steam can escape while baking.  Bake at 350 for about 35 minutes.
Fresh out of the oven, flip the tart on the serving dish.  Slice and enjoy!

Recipe adapted from here.