Roasted Tomato Cheese Tart w/Spring Salad

3 plum or Roma tomatoes
1 large red onion, cut into wedges
1 tablespoon olive oil, divided
1 refrigerated crust for single 9-inch pie
2 tablespoons plus 1 teaspoon Dijon mustard
1 1/2 cups (6 oz) reduced fat shredded cheese*
1 bag (10 oz) spring salad mix
1 sprig fresh thyme (or 1/2 teaspoon, dried)
2 tablespoons fresh orange juice
2 teaspoons balsamic vinegar
salt and pepper, to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Cut ends from tomatoes and slice each tomato into 4 wedges. Place tomato and onion wedges on parchment. Brush with 1 teaspoon of the olive oil. Bake 20 minutes or until edges of onion are lightly browned; set aside. Reduce oven temperature to 375 degrees.

Unroll pie crust on baking sheet. Spread mustard over crust. Sprinkle cheese over mustard, allowing 1-inch border around crust without cheese. Remove about 1/2 of the onion wedges from baking sheet and set aside. Arrange remaining onion and roasted tomatoes over cheese. Fold 1-inch border up over tart edge. Bake for 25 minutes or until pastry crust is browned and cheese is melted. Sprinkle tart with thyme leaves and allow tart to cool at least 10 minutes before cutting.

Whisk together remaining 2 teaspoons olive oil, 1 teaspoon mustard, orange juice, vinegar and salt and pepper in a small bowl. Toss dressing with salad mix and remaining onion. Cut tart into wedges and serve with salad.

Recipe created on behalf of 3-A-Day of Dairy by Chef Scott Campbell of SQC, New York. For more delicious dairy recipes visit Recipe serves 6

For nice additions to the spring salad, add drained canned Mandarin orange sections, grape tomato halves, sliced almonds and other favorite salad toppings.

* Try Cheddar, Monterey Jack or Mozzarella cheese

Nutritional Facts per serving:

Calories 250; Total Fat 15 g; Saturated Fat 5 g; Cholesterol 20 mg; Sodium 470 mg; Calcium 25% Daily Value; Protein 9 g; Carbohydrates 18 g; Dietary Fiber 2 g

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