Tomato Tart

Name: Tomato Tart
Total time: 600 s
Cuisine: American
Ingredients: 1 sheet Puff pastry, thawed. I used Pepperidge Farms brand; 1/4 cup flour; 1 large fresh ripe tomato; 4 oz garlic/herb soft cream cheese blemd, I used Boursin brand; 2 tbsp thinly sliced onions; 2 slice thin cut bacon, cut in pieces; 1 tbsp basil, chopped; 1/4 tsp black pepper; 1 sliced red chili; 1 cup italian four cheese blend, shredded

fenway @Fenway

A great appetizer cut into wedges, a nice lunch or a side with dinner

fenway @Fenway

A great appetizer cut into wedges, a nice lunch or a side with dinner

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Ingredients

10 mins

1sheet Puff pastry, thawed. I used Pepperidge Farms brand
1/4 cupflour
1large fresh ripe tomato
4 ozgarlic/herb soft cream cheese blemd, I used Boursin brand
2 tbspthinly sliced onions
2 slicethin cut bacon, cut in pieces
1 tbspbasil, chopped
1/4 tspblack pepper
1sliced red chili
1 cupitalian four cheese blend, shredded

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Steps

10 mins

1

Line a baking sheet with parchment paper. Preheat the oven to 425
2

Slice tomato in 1/4 inch slices, sprinkle lighty with salt, place on paper towels to reduce excess liquid.
3

On a lightly floured surface roll out puff pastry sheet just to even out and enlarge an inch in each direction, place on parchment lined baking sheet.
4

Spread garlic/herb cream cheese evenly on puff pastry, leaving a 1/4 inch border all aroumd.
5

Pat tomatos dry, place on cream cheese overlapping just slightly, sprinkle with pepper. Top evenly with cheese blend.Top cheese with onion, bacon, chili's and basil. Gather up all edges of pastry and fold and pinch to form a slight elevated crust.
6

Bake for 20 to 25 minutes until puff pastry is golden and cheese is melted..

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Cooksnaps

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fenway @Fenway

on September 08, 2014 00:20

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.