Need a quick and beautiful appetizer for your next cocktail party? or maybe a hearty finger food to serve with a bowl of soup? This simple tomato tart is a colorful, delicious treat...give it a try!
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Makes 1 tart
¾ cup (170 g) part-skim mozzarella, grated
½ cup (45 g) fontina, grated
1 sheet puff pastry, thawed and cut into a 9"x 6" (23 x 15 cm) rectangle
8 ounces (230 g) cherry tomatoes, halved
1 tsp (5 mL) thyme, minced
1 tsp (5 mL) oregano, minced
salt and pepper to taste
Preheat oven to 400°F (205°C). In a small bowl, toss together the fontina and mozzarella cheeses. Sprinkle an even layer of the mixture over the puff pastry, leaving a ½ inch (13 mm) border.
Place tomatoes over the cheese mixture and lightly season with salt and pepper. Carefully transfer the puff pastry onto a baking sheet lined with parchment.
Bake for 15-20 minutes or until the edges of the tart are golden brown.
Allow the tart to cool, about 5 minutes before sprinkling with the minced herbs. Cut tart into pieces and serve.
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