Tomato Tart
Rating
A cheesy tomato tart. A lovely, tasty tart that's easy to put together.
Ingredients
- 1 sheet of puff pastry – mine measured 9½ by 9½ inches
- 3 large tomatoes – sliced in about ¼” slices
- 2 oz cream cheese (about ¼ of a bar of cream cheese)
- 1 handful of herbs – I used parsley and basil
- 1 garlic clove – minced or put through a press
- 6 twists of pepper
- 2 cups grated fontina cheese
- ½ cup grated parmesan – divided in half
- A little bit of minced basil for garnish
Instructions
- Defrost puff pastry.
- Preheat oven to 400 degrees.
- Slice tomatoes and lay the slices out on paper towel so they drain a bit – cover with a sheet of paper towel as well.
- Place puff pastry on a sheet of parchment paper that is on a baking sheet.
- Unfold puff pastry. If there are any holes or rips just pinch the pastry back together again.
- Prick puff pastry all over with a fork. Go wild with the fork! Prick right up to the edge of the puff pastry.
- In mini food processor, blend cream cheese, herbs, minced garlic, ¼ cup of parmesan cheese until smooth.
- Spread cream cheese mixture on puff pastry, spread very thinly – right up to the edge – leaving about ½″ border around the edge.
- Sprinkle 2 cups of fontina cheese over pastry and cream cheese mixture.
- Layer sliced tomatoes over cheese.
- Sprinkle last ¼ cup of parmesan over the tomatoes.
- Bake for 20 minutes until golden brown.
- Remove from oven, lift parchment paper and tart off of baking sheet and place on a wire rack to cool for 10 to 15 minutes.
- Sprinkle with a little chopped basil to garnish.
