Stuffed Pull Apart Tomato Tart recipe

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Ingredients

16 slices campari-style tomatoes
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried parsley
¼ teaspoon crushed red pepper flakes
⅛ teaspoon ground black pepper
1 clove garlic
5 tablespoons Stella® Asiago Fresh Shredded Cheese
5 tablespoons Stella® Parmesan Shredded Cheese
1 cup Stella® Mozzarella Shredded Cheese
1 tablespoon all-purpose flour
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg
1 teaspoon water
¼ cup fresh basil, chopped

Nutrition Info

509.7 calories
carbohydrate: 26.9 g
cholesterol: 38.6 mg
fat: 40.1 g
fiber: 1.1 g
protein: 10.9 g
saturatedFat: 11 g
servingSize: -
sodium: 485.6 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F.

  2. Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.

  3. In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.

  4. In a small bowl, combine 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil.

  5. On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.

  6. Line a baking sheet with parchment paper.

  7. In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.

  8. Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet, refrigerate 10-15 minutes.

  9. Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.

  10. Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.

Recipe Yield

9 tarts

Recipe Note

A mouth-watering tomato tart featuring Stella® Cheese that will take your meal from good to gourmet.

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