Monday, November 7, 2011

Recipe: Three Cheese Tomato Tart

You know the scenario;  finally come home after a long day, frustrated from work or school or kids, and the last thing you want to do is cook. 
Even though you know you are yearning for something warm and delicious. Something to make you forget all the frustrations of the day and just relax. A transition into the evening if you will.  
That is exactly how I was feeling last week. I needed something easy and ever so tasty. So I dug deep into my recipe index and found this little gem just begging to be made. I happened to have most everything, finally my obsession with cheeses pays off, and in about a half hour I was enjoying a warm and unique meal. 

I got this recipe from Dishing Up Delights a while back and only now have gotten around to making it. I have kept the recipe mostly the same I tweaked a few things here and there for personal preference.  I also left out the changes I had to make due to not having all the exact ingredients on hand, but this is such an easy tart to make.  I know you'll be tempted to think of this as a variation on pizza but although some similar tastes do come though I assure you it's quite different. 

Three Cheese Tomato Tart
          4 small roma tomatoes, sliced 1/4-inch thick (I only had larger vine on to use)
          1 sheet Trader Joe's all butter puff pastry frozen
          1 1/2 tablespoons mayonnaise
          1/2 cup grated cheddar cheese
          1/2 cup grated mozzarella cheese (I didn't have any and used Munster)
          Smoked finishing Salt (like This)
          Salt and pepper
          2 tablespoons-1/4 cup grated Parmesan cheese
          1 tablespoon finely chopped fresh basil
         Parchment lined cookie sheet

First slice the tomatoes and place on a paper towel to soak up some liquid. This will help the tart from getting soggy. If you do this first then by the time you're puff pastry is thawed you're tomatoes will be good to go. 

Once the puff pastry is thawed, about 15-20min, preheat the oven to 400 degrees.  Take your cookie sheet and place the puff pasty on the parchment paper. Prick holes all over the sheet with a fork to prevent the pastry from puffing up while baking. If you have the smoked salt now is the time to sprinkle it about on the pastry. 

Next spread a thin layer of mayonnaise over the puff pastry. Mix the cheddar and mozzarella (or my case Munster)  together and spread over the pastry. 

Line the tomatoes evenly on the pastry. Sprinkle each tomato with just a pinch of salt and then pepper.  When I say pinch of salt here I mean a little pinch especially if you used the smoked salt.  

Finally spread the Parmesan over the whole thing and sprinkle the basil.  Bake the tart for 15-20 minutes or until the cheese is brown and bubbling and the crust is lightly golden. 
Let it cool for five minutes if you have a wire rack use it. Cut and serve warm!

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