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Tomato Tart with Three Cheeses Recipe

Tomato Tart with Three Cheeses Recipe photo by Taste of Home

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This quick and easy recipe will delight any pizza lovers in your home. You will be surprised at how fast it comes together.—Taste of Home Cooking School, Greendale, Wisconsin

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Tomato Tart with Three Cheeses Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 sheet frozen puff pastry, thawed
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded provolone cheese
1/4 cup minced fresh basil
4 plum tomatoes, thinly sliced
Salt and pepper to taste
1/4 cup shredded Parmesan cheese
Additional minced fresh basil

Directions

Unfold pastry sheet on a lightly floured surface. Roll into a 12-in. square; transfer to a parchment paper-lined baking sheet. Prick with a fork.
Combine the mozzarella cheese, provolone cheese and basil; sprinkle over the pastry to within 1 in. of edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with Parmesan cheese.
Bake at 400° for 15-20 minutes or until pastry is golden brown. Remove tart from baking sheet to a wire rack to cool for 5 minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature. Yield: 4 servings.

Originally published as Tomato Tart with Three Cheeses in Taste of Home Cooking School Collection Spring 2009, p25

Slicing Up Tomatoes for Salads

Fresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery. —Ruby W., Bogalusa, Louisiana

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Tomato Tart with Three Cheeses

Tomato Tart with Three Cheeses

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Reviewed on Feb. 18, 2013 by DotPolka

Very Easy to make. I used a bag of 4 pre shredded Italian cheeses. I put Feta cheese on top rather than Parmesian. YUMMMMY. But --is it an appetizer or a meal??

Reviewed on Jun. 22, 2012 by getavilla

I love to play with this recipe. Sometimes with different cheeses, Sometimes with thinly sliced onion but I always prebake my pie crust to a light toast to prevent a soggy bottom. Be sure to put sliced tomatoes on paper towels to absorb liquids before placing on crust.

Reviewed on Apr. 20, 2011 by lturley

I added some fresh chopped garlic. Delicious!

Reviewed on Jan. 16, 2011 by Jenalyn

This is absolutely great! I've made it several times and have received the same response every time...this is a keeper!

Reviewed on Sep. 09, 2010 by biddlej77

I used regular, homemade pizza dough, not puff pastry, but the rest of the recipe made a fabulous pizza!

Reviewed on Jan. 24, 2010 by JGa2595176

Tasty, but the puff pastry was a little underdone with this cooking time. Not my favorite, would use a different base next time. Easy though!

Reviewed on Nov. 27, 2009 by chrissteve

I have made this recipe several times and everyone loves it. My family often requests it for parties and "just because."