Tomato and Cheddar Tart

Name: Tomato and Cheddar Tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 250 g puff pastry, thawed; 1 tablespoon (15 ml) Dijon mustard; Fresh basil leaves, to taste; 2 to 3 red tomatoes, cut into 1/2-inch (1-cm) slices; 1 cup (100 g) grated cheddar cheese

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Preparation 10 min
Cooking 20 min
Servings 6

Vegetarian
Nut-free
Egg-free

Ingredients

- 250 g puff pastry, thawed
- 1 tablespoon (15 ml) Dijon mustard
- Fresh basil leaves, to taste
- 2 to 3 red tomatoes, cut into 1/2-inch (1-cm) slices
- 1 cup (100 g) grated cheddar cheese

Preparation

- With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
- On a floured work surface, roll out the puff pastry into a 20 x 25-cm (8 x 10-inch) rectangle. Place on a baking sheet. Brush the dough with the mustard. Scatter the basil leaves over the dough, then the tomatoes. Season with salt and pepper. Sprinkle with the cheese.
- Bake for about 20 minutes or until the cheese is golden brown.
- Cut the pie into squares and serve immediately, as an appetizer or as a starter.

Note from Ricardo

If you find good cheddar like Perron or Brittania, sold in some supermarkets and cheese markets, it will enhance the flavour of this wonderful tart.

Looking to save time while preparing this recipe? Find the RICARDO Pure Butter Puff Pastry at IGA grocery stores.

Personal Note

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Tomato and Cheddar Tart

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note