Roasted Tomato Cheddar Tart with Ranch Seasoning

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.Arrange the tomatoes on a cutting board and sprinkle with salt. Let sit 15 minutes to draw out excess moisture. Meanwhile, make the ranch seasoning. Combine all ingredients in a bowl. Lay the thawed puff pastry on the prepared baking sheet and prick all over with a fork. Spread the crème fraîche over the dough, leaving a 1/4-inch border. Top with cheddar cheese. Layer on the tomatoes, then sprinkle the ranch seasoning over each tomato. Transfer to the oven and bake for 25-30 minutes or until the pastry is golden and the cheese melted. Serve warm or at room temperature with a dollop of crème fraîche, yogurt, or sour cream, and fresh basil. Eat and enjoy!