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 caloriescarbohydrate: 26.9 gcholesterol: 38.6 mgfat: 40.1 gfiber: 1.1 gprotein: 10.9 gsaturatedFat: 11 gservingSize: -sodium: 485.6 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Pull Apart Tomato Tart
Directions
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Preheat oven to 400 degrees F.
Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.
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.
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.
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.
Line a baking sheet with parchment paper.
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.
Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet, refrigerate 10-15 minutes.
Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.
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.