STUFFED PULL APART TOMATO TART

Stuffed Pull Apart Tomato Tart image

A mouth-watering tomato tart featuring Stella® Cheese that will take your meal from good to gourmet.

Provided by Stella Cheese

Categories Trusted Brands: Recipes and Tips Stella® Cheese

Time 50m

Yield 9

Number Of Ingredients 17

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Ingredients

16 slices campari-style tomatoes
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried parsley
¼ teaspoon crushed red pepper flakes
⅛ 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
¼ cup fresh basil, chopped

Steps:

Preheat oven to 400 degrees F.
Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.
In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.
In a small bowl, combine 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil.
On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.
Line a baking sheet with parchment paper.
In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.
Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.
Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.
Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 26.9 g, Cholesterol 38.6 mg, Fat 40.1 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 11 g, Sodium 485.6 mg, Sugar 0.8 g