Just in case your tomato harvest is STILL going on as is mine, here is one last recipe I came upon and tweeked to make it easy and delicious.  Just the perfect side for those nights when the calendar says ‘fall’, but the weather says ‘lets enjoy those last summer rays’…….

1 sheet frozen phyllo/puff pastry dough, thawed *

2-3 tomatoes thinly sliced

1/3 cup shredded swiss cheese

3 pieces cooked bacon – finely chopped (optional)

sprig of fresh rosemary, chopped

4 tbsp. butter, melted

dash olive oil

one egg slightly beaten

salt and pepper to taste

Pre-heat oven to 350F.  Place the thawed puff pastry on an ungreased cooked sheet.  Brush some of the melted butter to cover the entire pastry dough. Sprinkle on the shredded cheese then the bacon within 1 inch of the edges.  Place the sliced tomatoes on the pastry overlapping down the long side of the pastry.  Very lightly drizzle olive oil then sprinkle with the rosemary.  Fold the edges over 1 inch and brush with the remaining melted butter, then the beaten egg.  Season with salt and pepper.  Bake for approximately 30 to 45 minutes until lightly browned and puffed.  Serve warm.