Though it may be hard to believe, the beginning of autumn 2016 is just over a month away. Soon, leaves will be falling, the weather will grow a bit cooler, and we will begin to consume EVERYTHING pumpkin! Until then, lets enjoy the remaining days of summer. If you blink, you might miss them! Today, we have a delicious end-of-summer recipe for Triple Cheese Tomato Tart. This recipe is so easy to make, but it is also very delicious and affordable.
Triple Cheese Tomato Tart Ingredients:
2 ripe tomatoes that have been sliced into 1/8-inch slices
1 sheet of your favorite frozen puff pastry
3 tablespoons of mayonnaise
1/2 cup of shredded cheddar cheese
1/2 cup of shredded mozzarella cheese
2 tablespoons of finely chopped basil
Grated Parmesan cheese (to taste)
Freshly ground black pepper and salt (to taste)
Triple Cheese Tomato Tart Directions:
Begin by preheating your oven to 400 Fahrenheit. After you slice your tomatoes into 1/8 inch slices, lay them on paper towels and then cover them with paper towels. Allow the excess liquid to drain for approximately 30 minutes. This will prevent the tart from becoming soggy. While the tomatoes are draining, allow the puff pastry to thaw out at room temperature. Once the puff pastry has thawed out, spread a thin layer of mayo over the entire pastry. Be sure to poke holes all over the pastry so that it does not puff up in the oven. Then, sprinkle mozzarella and cheddar cheese over the puff pastry. Place the tomato slices over the cheese, and then sprinkle salt and pepper over the top to taste. Sprinkle Parmesan cheese over the tomatoes and then basil over that. Bake the tart in the oven for approximately 30 minutes until the cheese has melted and the puff pastry has turned a light golden brown. After removing it from the oven, allow it to cool before slicing.