#1 Preheat the oven to 400°F #2 Lay the tomato slices on a large sheet of paper towels, cover with another layer of paper towels and allow the tomatoes to drain for 15 minutes #3 Meanwhile, unfold the puff pastry onto a floured surface. Gently roll the dough out to remove the seams do not roll too thin, just enough to make it smooth #4 Transfer the dough to a parchment paper-lined baking sheet and use a fork to prick the dough all over, to prevent it from puffing during baking #5 Spread the mayonnaise in a thin layer over the entire sheet of puff pastry. Sprinkle the shredded cheddar and mozzarella cheeses over the mayonnaise #6 Arrange the tomato slices over the cheese and season the tomatoes generously with salt and pepper. Sprinkle the shredded Italian Blend cheese over the top of the tomatoes #7 Bake for 30 minutes or until the pastry is golden-brown. Remove the tart from the oven and let cool for 5 minutes, to set #8 Cut into squares and serve warm.