1. Preheat the oven to 425°F with the rack in the center of the oven.
2. Lay your partially thawed puff pastry on a piece of parchment paper and lightly brush on your olive oil.
3. Next, add a layer of oil free pesto * and cover with 6-8 ounces of Tillamook Extra Sharp Cheddar.
4. Before layering on your sliced tomatoes, place in oven and bake fore 15 minutes until the cheese has melted and the edges have start to puff up and turn lightly golden brown.
5. Remove from oven and layer on your sliced Heirloom Tomatoes and sprinkle with salt and pepper.
6. Turn oven onto broil and place your tomato and cheddar tart back into the oven, keeping a close eye on the baking process for up to 5 minutes.
7. Remove when the edges have started to darken and the tomatoes have soften.
8. Garnish with fresh basil slices.
9. Wait until tart has cooled completely (about 15-20 minutes) before cutting.

Recipe Notes

* If you're using store bought pesto in oil, skip the olive oil step.

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