Harvest Baked Tart
This Harvest Baked Tart is delicious as well. I like to serve this tart with a wedge of double cream brie on the side. Your guests will definitely enjoy this treat!
1 ½ Cups Monterey Jack Cheese, Shredded
2 Cups Red Grapes, Sliced in Half
¼ Cup Raisins
Zest from 1 Lemon
1 Tbsp. Extra Virgin Olive Oil
½ Tsp. Dried Rosemary
½ Tsp. Salt & ½ Tsp. Pepper
Puff Pastry (Pepperidge Farm), Defrosted
1 Egg Beaten & 1 Tbsp. Water (Mixed Together for Egg Wash)
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 grapes and raisins. Sprinkle the zest from the lemon on top of the grapes. Drizzle with the extra virgin olive oil, and sprinkle the dried rosemary, 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.