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Stuffed Pull Apart Tomato Tart
Stuffed Pull Apart Tomato Tart
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Delicious tomato tart elevated with Stella® Cheese for a gourmet dining experience.
Ingredients:
  • 16 slices campari-style tomatoes
  • 0.5 teaspoon kosher salt
  • 0.5 cup extra-virgin olive oil
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 0.25 teaspoon dried parsley
  • 0.25 teaspoon crushed red pepper flakes
  • 0.125 teaspoon ground black pepper
  • 1 clove garlic
  • 5 tablespoons Stella® Asiago Fresh Shredded Cheese
  • 5 tablespoons Stella® Parmesan Shredded Cheese
  • 1 cup Stella® Mozzarella Shredded Cheese
  • 1 tablespoon all-purpose flour
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg
  • 1 teaspoon water
  • 0.25 cup fresh basil, chopped
Instructions:
  • "Preheat your oven to a toasty 400 degrees Fahrenheit."
  • Pat dry tomato slices to eliminate any excess moisture, and then season with 1/4 teaspoon of kosher salt.
  • Combine olive oil, dried oregano, dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, Stella® Asiago Fresh Shredded Cheese, and Stella® Parmesan Shredded Cheese in a small food processor. Blend until smooth.
  • Mix 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 tsp dried oregano, and 1/4 tsp dried basil in a small bowl.
  • Roll out the puff pastry sheets on a floured surface into 9-1/2 x 9-1/2 inch squares. Cut out 9 circles from each sheet using a 2-1/2 inch round biscuit cutter. Generously prick the pastry circles with a fork.
  • Prepare a baking sheet by lining it with parchment paper.
  • In a small bowl, combine egg and water and whisk until smooth. Place a rounded tablespoon of the cheese mixture in the center of 9 pastry circles. Brush the edges of the circles with the egg wash, then top with the remaining pastry circles.
  • Seal edges by crimping with a fork. Arrange closely in 4 rows of 4 on a baking sheet, then chill in the refrigerator for 10-15 minutes.
  • Take the pastries out of the refrigerator and add a tomato slice on top of each. Gently brush with some of the oil-cheese mixture.
  • Bake until golden brown, approximately 15 minutes. Allow to cool briefly. Sprinkle with chopped basil and serve with the leftover oil-cheese mixture for dipping or drizzling.

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