Tomato and Cheese Tart

Tomato and Cheese Tart
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additional images
additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 sheet puff pastry, thawed following package directions
  • 1 cup shredded fontina cheese
  • 1 cup shredded Parmesan cheese
  • ½ cup mayonnaise
  • ½ teaspoon Italian seasoning
  • 2 medium ripe tomatoes, thinly sliced
  • 10 yellow or red cherry tomatoes, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon coarse black pepper
  • 4 large fresh basil leaves, cut in thin strips

Directions

  1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface.  Using a rolling pin, roll the pastry into a 14 x 10-inch rectangle. Place the rectangle on a parchment paper-lined baking sheet.
  2. Fold over the edge of the pastry 1/4 inch on all sides, pressing firmly to form a rim.
  3. In a small bowl, combine cheeses, mayonnaise and Italian seasoning. Spread evenly over pastry. Arrange tomato slices over filling. Sprinkle with salt and pepper.
  4. Bake for 30 to 35 minutes, or until cheese is melted and crust is golden brown. Sprinkle with basil before serving.

Serves: 4-6

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