Okay. I'll admit that, apart from certain applications like salsa and Salad Caprese, I don't like raw tomato. That said, this is cooked, and - well, the verdict is at the bottom. I decided to take a swing at making this, though, without benefit of a recipe.

Regardez.

Tomato Tart

I sheet puff pastry, thawed, pierced with a fork and blind-baked at 400F for 20 minutes
4 oz goat cheese, softened at room temperature
2 oz. grated or chopped fontina cheese
1 egg
1 tbsp milk
1 tbsp garlic paste
1 tsp dried parsley
1 tsp dried oregano
1 cup grated mozzarella cheese
2 beefsteak tomatoes, sliced
2-3 tbsp balsamic vinegar
5-6 basil leaves, shredded or cut in a chiffonade

1. Mix the goat cheese, fontina, garlic, egg, milk and herbs together until smooth.
2. When the pastry has finished baking, let it cool for a few minutes, then spread the cheese mixture on it.
3. Layer on the tomato slices; top with mozzarella.
4. Bake 20 minutes at 400F.
5. Drizzle vinegar on it, top with basil.

Verdict: I've never made this before, and it's not bad at all. The earthiness of the goat cheese, the other cheeses and the vinegar act as a counterweight to the acid in the tomatoes.