Stuffed Pull Apart Tomato Tart
A mouth-watering tomato tart featuring Stella® Cheese that will take your meal from good to gourmet.
- Serves: 9 persons
- 16slices campari-style tomatoes
- ½teaspoon kosher salt
- ½cup extra-virgin olive oil
- ½teaspoon dried oregano
- ½teaspoon dried basil
- ¼teaspoon dried parsley
- ¼teaspoon crushed red pepper flakes
- ⅛teaspoon ground black pepper
- 1clove garlic
- 5tablespoons Stella® Asiago Fresh Shredded Cheese
- 5tablespoons Stella® Parmesan Shredded Cheese
- 1cup Stella® Mozzarella Shredded Cheese
- 1tablespoon all-purpose flour
- 1(17.5 ounce) package frozen puff pastry, thawed
- 1teaspoon water
- ¼cup fresh basil, chopped
Step 1Preheat oven to 400 degrees F.
Step 2Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.
Step 3In 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.
Step 4In 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.
Step 5On 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.
Step 6Line a baking sheet with parchment paper.
Step 7In 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.
Step 8Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.
Step 9Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.
Step 10Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.