Tomato Tart with Roasted Garlic and Goat Cheese  

1. Preheat the oven to 375º.

2. Place the sheet of puff pastry on a parchment-lined sheet tray. Cover with another piece of parchment paper, and cover with another sheet tray. This will help keep the pastry from puffing too much.

3. Bake the pastry until golden brown, 15 to 20 minutes. Remove the top sheet tray, and allow the puff pastry to cool.

4. In a small bowl, mash the roasted garlic cloves with a fork until you have a smooth paste. Using a pastry brush, distribute the garlic paste onto the baked puff pastry.

5. In a small bowl, toss together the herbs de Provence and bread crumbs. Sprinkle in an even layer on the puff pastry.

6. Place the sliced tomatoes on top of the breadcrumb mixture, overlapping slightly and completely covering the bottom.

7. Drizzle the tomatoes with the oil, and season with salt and pepper to taste.

8. Top with a sprinkling of goat cheese.

9. Bake until the tomatoes are wilted, about 15 minutes.

10. Remove the tart from the oven, cut into squares and sprinkle with basil.

11. In a medium-size bowl toss together the arugula, lemon juice and olive oil, and season with salt and pepper to taste.

12. Serve the tart with the arugula salad.

Note: 

To roast garlic, slice the top off a whole head of garlic to expose the cloves. Place it in a small ovenproof dish, drizzle with olive oil and cover with foil. Bake at 350º for 40 to 50 minutes, until the cloves are soft and a light golden color.