Directions

1. Line a sheet pan with paper towels. Arrange tomato slices in a single layer on top. Sprinkle tomatoes with salt and let stand 30 minutes.
2. Preheat oven to 425°F. Roll out puff pastry on a lightly floured surface to a 10- by 15-inch rectangle. Transfer puff pastry to a sheet pan lined with parchment paper. Prick puff pastry with a fork all over except for 1 inch around the edges.
3. In a small bowl, stir together goat cheese, Parmesan, chives, and basil. Mixture should be spreadable; if it’s not, stir in milk 1 teaspoon at a time. Dab goat cheese mixture onto the pricked area of the puff pastry and then use a spoon and your fingers to spread cheese mixture out as evenly as possible. Pat tomato slices dry with paper towels to remove the released water and salt. Arrange tomatoes over the goat cheese and drizzle with olive oil.
4. Bake tart until the edges are browned, about 20 minutes. Sprinkle with additional chives and basil leaves. Serve tart warm or at room temperature, cut into squares. Once the tart is cut, serve immediately so the crust stays crisp.