STUFFED PULL APART TOMATO TART
A mouth-watering tomato tart featuring Stella® Cheese that will take your meal from good to gourmet.
Provided by Stella Cheese
Categories Trusted Brands: Recipes and Tips Stella® Cheese
Time 50m
Yield 9
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 509.7 calories, Carbohydrate 26.9 g, Cholesterol 38.6 mg, Fat 40.1 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 11 g, Sodium 485.6 mg, Sugar 0.8 g
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Salim Jallo
[email protected]I'm going to try making this tart with different fillings, like spinach and feta or chicken and pesto.
Aziz Ajiz
[email protected]This recipe is a great way to use up leftover tomatoes.
Ariful Ruhii
[email protected]I'm not sure what went wrong, but my tart turned out soggy. I think I might have added too much liquid.
Nadeeshan1234 nadeesha
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Bibek Bhandari
[email protected]I made this tart for a picnic and it was the perfect finger food. Everyone loved it!
Shinara Shinara
[email protected]I used fresh herbs from my garden and they really made the dish sing!
Alex Rodriguez
[email protected]The tart was a little difficult to assemble, but it was worth the effort. It looked so impressive when I brought it to the potluck.
Arif Malik
[email protected]This tart was a bit too sweet for my taste. I think I'll try using less sugar next time.
Busola Wuraola
[email protected]I'm not a big fan of tomatoes, but I decided to try this recipe anyway. I was pleasantly surprised! The tomatoes were actually quite tasty when paired with the other ingredients.
Pablo Morgan
[email protected]My family loved this recipe! The tomatoes were bursting with flavor and the goat cheese added a creamy richness. Will definitely be making this again.
Erin Baxter
[email protected]I used a store-bought puff pastry sheet to save time, and it worked out great! The tart was still delicious and flaky.
Hilary Ndungu
[email protected]Followed the recipe to a T and it turned out perfectly! The tart was crispy on the outside and gooey on the inside, with just the right amount of sweetness and tang.
Sohail Azam
[email protected]This stuffed pull-apart tomato tart was a hit at my last dinner party! The combination of sweet tomatoes, tangy goat cheese, and flaky puff pastry was simply divine.