Cheesy Tomato and Onion Tart

1Preheat your oven to 400°F (200°C).

2Roll out the puff pastry on a lightly floured surface to fit a tart pan or baking sheet. Transfer the pastry to the pan and trim any excess.

3Prick the base of the pastry with a fork to prevent it from puffing up too much during baking.

4In a skillet, heat olive oil (1 tablespoon) over medium heat. Add the sliced onion (1 large) and sauté until soft and translucent, about 5 minutes. Remove from heat and let cool slightly.

5Spread the sautéed onions evenly over the pastry base.

6Arrange the tomato slices over the onions, slightly overlapping them.

7Sprinkle the shredded mozzarella cheese (1 cup) evenly over the tomatoes (2 large).

8Sprinkle the grated Parmesan cheese (½ cup) on top of the mozzarella.

9Season with salt, black pepper, dried oregano (1 teaspoon), and dried basil (1 teaspoon).

10Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.

11Remove from the oven and let it cool for a few minutes before slicing.

12Serve warm or at room temperature.