Puff Pastry Goat Cheese Heirloom Tomato Tart

1 Sheet Puff Pastry - Thawed 40 minutes
1/2 lb Mini Heirloom tomatoes - Cut in 1/2
2 tbsp Balsamic Vinegar
1/2 tbsp Salt
1/4 tbsp Pepper
1 tbsp Extra Virgin Olive Oil (EVOO)
5 oz Goat Cheese - Room Temp
4 oz. Mascarpone Cheese - Room Temp
4 Large Garlic Cloves - Thinly Sliced
1/4 Red Onion - Thinly Sliced
2 tbsp Capers
1 tbsp Basil - Thinly Sliced

In a bowl add the tomatoes, balsamic vinegar, salt & pepper, evoo and mix to combine.  Let marinate for about 30 minutes, stirring occasionally.

On a lightly floured surface, roll out the puff pastry and place on a baking sheet lined w/ parchment paper and sprayed with cooking spray.  Roll the edges in about 1/2 inch to form a border.

In a bowl combine the goat cheese and mascarpone cheese.  Spread on the puff pastry.  Divide the garlic slices along the cheese mixture.  Add the red onion, tomatoes and capers, spreading out evenly.  Drizzle the puff pastry w/ the marinade.

Place the puff pastry in a pre-heated 400 degree oven for 20-25 minutes or until the crust becomes golden and topping is just starting to brown.  Sprinkle w/ the basil, let cool about 10 minutes then slice and serve.  Can also be served room temperature.  Enjoy.