Tomato and Roasted Garlic Tart
Source of Recipe
Land O Lakes Recipe Collection "Let's Get Together"
Recipe Introduction
Delicious and impressive looking!
List of Ingredients
1 large garlic bulb
1 t. olive oil
1 sheet frozen puff pastry -- thawed
4 medium roma tomatoes -- (2 cups) sliced about 1/4" or so thick
1/4 t. salt (I used kosher)
5 oz. cheddar/mozzarella -- shredded (I used cheddar jack)
1/2 t. dried basil -- crushed (I used fresh and didn't measure)
1/4 t. freshly ground pepperRecipe
Heat oven to 375 deg. Slice top off garlic bulb, exposing cloves. Place onto large piece of foil; drizzle with olive oil. Fold foil over garlic to seal. Place onto ungreased small baking sheet. Bake for 45 to 50 min. or until garlic is very tender. Remove from oven; cool completely.
Meanwhile, line another baking sheet with parchment paper. Roll out puff pastry on parchment paper-lined baking sheet into 11 inch square (I made mine a little bigger). Pinch pastry to form 1/4 inch edge. Prick bottom with fork; cover with plastic wrap. Refrigerate 30 minutes.
Lightly sprinkle tomatoes with salt; place onto layers of paper towel to remove excess moisture. Pat dry.
Increase oven temp. to 425 deg. Squeeze roasted garlic from skins into small bowl; mash with fork. Spread over bottom of pastry. Top with 3/4 cup cheese. Arrange tomatoes in rows on top of cheese; sprinkle with basil and pepper. Top with remaining cheese. Bake for 13 to 16 minutes or until golden brown and cheese is melted.
12 servings
per serving: 150 calories, 9 g. fat, 14 g. carbs, 2 g. fiber, 5 g. protein
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