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Tomato Tart with Three Cheeses Recipe
Tomato Tart with Three Cheeses Recipe photo by Taste of Home

Tomato Tart with Three Cheeses Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

  1. 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.
  2. 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.
  3. 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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Tomato Tart with Three Cheeses

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Feb. 18, 2013

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??

MY REVIEW
Reviewed Jun. 22, 2012

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.

MY REVIEW
Reviewed Apr. 20, 2011

I added some fresh chopped garlic. Delicious!

MY REVIEW
Reviewed Jan. 16, 2011

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

MY REVIEW
Reviewed Sep. 9, 2010

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

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