The classic taste of tomato and basil comes together in this yummy dish.
Becky Low shares how to make a tomato and herb tart.
Winter Tomato Herb Tart
4 Roma tomatoes
½ teaspoon salt
1 sheet frozen puff pastry (½ package)
⅔ cup whole milk Ricotta cheese
½ cup shredded Parmesan cheese
½ teaspoon garlic salt
½ cup shredded Gruyere or Swiss cheese
¼ cup snipped fresh herbs (thyme, basil, chives, etc)
Thinly slice tomatoes and place in a single layer on a paper towel lined baking sheet. Sprinkle with salt and set aside while preparing crust.
Preheat oven to 400 degrees.
Thaw puff pastry according to package directions; open sheet and roll out on a lightly floured surface into a 14-inch square. Place pastry on parchment sheet lined baking sheet or tart pan. Prick pastry every 1-inch using the tines of a fork. Bake 12-14 minutes or until puffed and lightly browned. Remove from oven.
Stir together Ricotta cheese, Parmesan cheese, and garlic salt. Place cheese on baked puff pastry in dots (avoid and smashing down the puffed crust). Sprinkle with half the Gruyere cheese.
Blot tops of tomatoes with a paper towel to remove excess moisture; arrange tomatoes on tart. Sprinkle with fresh herbs and remaining cheese. Bake 12-16 minutes or until tomatoes are wilted, cheese is melted and bubbly. Serve warm
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.