Preheat oven to 400 degrees F.
To remove excess moisture from the tomatoes, place the tomatoes slices in an even layer on baking sheets lined with several layers of paper towels or kitchen towels. Season the tomatoes with salt. Allow the slices to drain in the refrigerator for 2 to 3 hours.
On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick. Cut into a round, and place on parchment paper on a cookie sheet. Prick holes in the center of the puff pastry with a fork, leaving a 1-inch border.
Mix roasted garlic with olive oil until a paste is formed. A dd goat cheese, chopped thyme, and chives. Season to taste with salt and pepper to taste; mix thoroughly.
Spread goat cheese over puff pastry, leaving same 1-inch border. Arrange tomatoes in overlapping circles over goat cheese, covering the surface and tucking a slice in the center. Sprinkle olives, balsamic vinegar, and parmesan cheese over the top
Fold the edges of the puff pastry over to barely overlap the tomato filling to create a crust.
Cook for approximately 20 to 25 minutes. Remove from oven and top with chopped basil leaves.Either serve hot to let cool to room temperature.
Makes 2 servings.
Goat Cheese Tomato Tart with Roasted Garlic Recipe: https://whatscookingamerica.net/vegetables/goatcheesetomatotart.htm