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Tuesday, August 27 2013

Tomato Tart

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Make this fresh tomato and cheese recipe as an appetizer or side dish to serve at summer cookouts.

Recipe from

Servings: 12

Yield: 2 tarts

Prep Time: 15 mins

Total Time: 50 mins

ingredients

1 17.3ounce package puff pastry
1 egg
4 ounces Fontina cheese, grated (1 cup)
1 1/2 pounds tomatoes, cored and thinly sliced
Salt and pepper
Thyme sprigs

directions

Heat oven to 400 degrees F. On a lightly floured surface, roll each sheet of pastry to 11 by 11 inches. Transfer each to a parchment-lined baking sheet. Cut a -inch-wide strip from each side. Whisk egg with a tbsp of water and brush on edges of pastry sheets. Line edges with strips forming a border, trimming any overlapping pieces on the corners. Place baking sheets in fridge or freezer, about 15 min.

Brush border with egg mixture. Use a fork to prick pastry within the border, about every 1/2 inch. Bake until just golden, 12 to 15 min.

Sprinkle center of each tart with half the cheese and arrange half the tomatoes on top. Season with salt and pepper and sprinkle with thyme leaves. Garnish with a few thyme sprigs and return to the oven until the cheese is melted and the pastry is cooked through, about 8 min. Serve warm or at room temperature. 2 tarts, 12 servings

nutrition information

Per Serving: cal. (kcal) 145, Fat, total (g) 10, chol. (mg) 29, sat. fat (g) 4, carb. (g) 10, fiber (g) 1, pro. (g) 5, sodium (mg) 167, Percent Daily Values are based on a 2,000 calorie diet

Posted by: Send a Meal AT 12:16 pm | Permalink | 0 Comments | Email

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