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Cheesy Tomato Tart

Tomato season is upon us. That means BLTs, stuffed tomatoes, panzanella, and tomato pies are making their way to the table. While you’re busy slicing and dicing summer’s favorite fruit, plan to set some aside to top this cheesy tomato tart.

Roll out store-bought puff pastry into a 14 X 10 inch rectangle then place it on a baking sheet lined with parchment paper.

In a small bowl, combine fontina and parmesan cheeses, mayonnaise, and Italian seasoning. Spread the mixture evenly over the puff pastry then arrange thin slices of the ripest tomatoes you can find on top.

We used different tomatoes for variety in size and color, but use whichever you can find in the grocery store or those tomatoes that are begging to be picked from your bountiful summer garden. Tomayto, tomahto. Top the tomatoes with a little salt and pepper then bake.

The tomato tart bakes at 400 degrees for 30 to 35 minutes, until the cheese is melted and the puff pastry is golden brown. All you need is a sprinkle of fresh basil (another summer favorite) and a drizzle of olive oil and you’re ready to serve.

The flavors resonate with the season – think of it as a deconstructed tomato pie. The aromatic basil and juicy tomatoes paired with the salty cheese and buttery puff pastry creates the perfect bite. Cut into easily grabbable pieces and serve as an appetizer at a summer dinner party or as a snack during family movie night when a summer thunderstorm rolls in.

Cheesy Tomato Tart

Yield: Serves 4-6
Author: Hamilton Beach Test Kitchen

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

Instructions

  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.

The Hamilton Beach® Professional 14-Cup Dicing Food Processor boasts a An adjustable slicing blade with 14 thickness settings provides custom results from the thinnest potato slices to the thickest slices of pepperoni.

Other tomato recipes to try:

https://blog.hamiltonbeach.com/italian-stuffed-tomatoes/

https://blog.hamiltonbeach.com/white-pizza-with-arugula-sundried-tomatoes/

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