Step 1

Preheat the oven to 400°F.

Step 2

Remove puff pastries from the package. Let them thaw on two large pieces of parchment paper on a cutting board while you prepare the ingredients.

Step 3

Layer heirloom tomato slices in a colander and allow to drain excess juices about 15 minutes.

Step 4

Using a mandoline or sharp knife, thinly slice the fennel. Heat the oil in a skillet. Add fennel and sauté until slightly softened, then add the lemon zest, garlic, thyme and rosemary and season with salt and pepper. Cook until the garlic is soft, the fennel is al dente and the mixture is fragrant. Season with salt and pepper.

Step 5

Once your puff pastry has thawed enough to unfold into rectangles, use a rolling pin and roll each into a square, about 12 x Using a sharp knife, cut each pastry sheet into four, then score each pastry about an inch from the edge all around, so the border will rise during baking. Transfer tart shells to two large sheet pans lined with parchment paper.