tablespoons Jimtown's Artichoke, Olive, and Caper Spread (or make this one!)
tablespoons grated Gruyere cheese
tablespoon grated Parmesan cheese
teaspoon Gourmet Garden Lightly Dried Basil
Thaw one pastry sheet, and roll it out into a 12-inch square on a lightly floured surface. Preheat the oven to 400˚ F and line a baking sheet with parchment paper. Using a sharp knife or pizza wheel, slice four strips, each 1-inch wide from the pastry, and place them along the edges of the pastry sheet. It will look like the frame around a picture when you're done. Light press them down. Dock the pastry with a fork, meaning poke the pastry sheet (not the frame) a bunch of times with a fork.
Bake for 15 minutes or until crisply browned. Remove and cut a couple of slits in the baked pastry if it's bowed up in the middle, and gently press flat. Do this while it's still warm.
Slice the large tomato into ¼" thick slices and place in a single layer on paper towels to drain for 10 - 15 minutes. Slice the cherry tomatoes in half.
Spread the artichoke spread on the bottom of the tart, completely covering it in a thin layer. If you have some left over, keep it for spreading on top of the tomatoes. Arrange the tomatoes in the tart shell in a single layer on top of the artichoke spread. Sprinkle on the cheeses, and bake for 10 - 12 minutes, or until the cheese is melted.
Finish with a little flurry of basil just before serving. Slice into 2-bite pieces using a pizza wheel, and serve warm.