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Tuesday, August 27 2013

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




Tomato Tart
Recipe from 
Servings: 12
Yield: 2 tarts
Prep Time: 15 mins
Total Time: 50 mins
    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
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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