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Recipe Ingredients

  • 2 large ripe Heirloom tomatoes, cut into 1/8-inch slices
  • 1 sheet frozen puff pastry, thawed
  • 3 tablespoons light mayonnaise
  • 1/2 cup Borden Shredded Sharp Cheddar Cheese
  • 1/2 cup Galbani Whole Milk Mozzarella Cheese, shredded
  • 1/2 cup Sargento Shredded Aged Italian Cheese Blend
  • 2 tablespoons freshly chopped basil
  • Salt and freshly ground black pepper

Recipe Directions

  1. Preheat the oven to 400°F.
  2. Lay the tomato slices on a large sheet of paper towels, cover with another layer of paper towels and allow the tomatoes to drain for 15 minutes.
  3. Meanwhile, unfold the puff pastry onto a floured surface. Gently roll the dough out to remove the seams; do not roll too thin, just enough to make it smooth.
  4. Transfer the dough to a parchment paper-lined baking sheet and use a fork to prick the dough all over, to prevent it from puffing during baking.
  5. Spread the mayonnaise in a thin layer over the entire sheet of puff pastry. Sprinkle the shredded cheddar and mozzarella cheeses over the mayonnaise.
  6. Arrange the tomato slices over the cheese and season the tomatoes generously with salt and pepper. Sprinkle the shredded Italian Blend cheese over the top of the tomatoes.
  7. Bake for 30 minutes or until the pastry is golden-brown. Remove the tart from the oven and let cool for 5 minutes, to set.
  8. Cut into squares and serve warm.

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