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Tomato and Fontina Tart

Servings: 6


2 cups cherry tomatoes
2 tablespoons olive oil
Salt and pepper
1 sheet puff pastry (10-by-15 inches)
2 tablespoons prepared pesto
2 1/2 cups (10 ounces) Wisconsin fontina cheese, shredded

Cooking Directions:

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.

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.

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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