Tomato and Fontina Tart

Tomato and Fontina Tart

prep time

minutes
cook time

minute
servings
6

Ingredients







Cooking Instructions

1

Heat oven to 375°F. Halve tomatoes and toss with olive oil. Spread on baking sheet (cut side up) and sprinkle with salt and pepper. Bake for 20 minutes.


2

Meanwhile, place puff pastry sheet on separate baking sheet. With a paring knife, lightly score a 1-inch rim. Pierce several holes in each sheet with tip of a knife. Bake for 20 minutes.


3

Remove tomatoes and puff pastry from oven. Spread 1 tablespoon pesto onto puff pastry sheet. Sprinkle 1 cup fontina on sheet. Arrange tomato halves on top of cheese. Top with remaining cheese. Bake for additional 10 minutes.


Ingredients







Cooking Instructions

1

Heat oven to 375°F. Halve tomatoes and toss with olive oil. Spread on baking sheet (cut side up) and sprinkle with salt and pepper. Bake for 20 minutes.


2

Meanwhile, place puff pastry sheet on separate baking sheet. With a paring knife, lightly score a 1-inch rim. Pierce several holes in each sheet with tip of a knife. Bake for 20 minutes.


3

Remove tomatoes and puff pastry from oven. Spread 1 tablespoon pesto onto puff pastry sheet. Sprinkle 1 cup fontina on sheet. Arrange tomato halves on top of cheese. Top with remaining cheese. Bake for additional 10 minutes.


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