Baked Tomato Tart

This baked tomato tart is savory and delicious.  It makes a beautiful presentation on a buffet.  Your guests will be sure to enjoy!

 

INGREDIENTS:

1 ½ Cups Monterey Jack Cheese, Shredded

4 Jersey Tomatoes, Sliced Thin

2 Tbsp. Extra Virgin Olive Oil

½ Tsp. Dried Oregano

½ Tsp. Salt & ½ Tsp. Pepper

Puff Pastry (Pepperidge Farm), Defrosted

1 Egg Beaten & 1 Tbsp. Water (Mixed Together for Egg Wash)

 

DIRECTIONS:

Roll out the puff pastry dough into a large square on a well floured surface.  In the center of the puff pastry, place the shredded Monterey Jack cheese, then top with the sliced tomatoes.  Drizzle with the extra virgin olive oil, and sprinkle the dried oregano, salt and pepper on top.  Fold the outside of the puff pastry in (rustic style).  Brush with egg wash and place on a greased baking sheet.  Cook on a baking pan in a preheated 375 degree oven for approx 30 minutes, until tomato tart is golden brown.  Let cool and serve. 

ANTIPASTI - BAKED TOMATO TART

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