Stuffed Pull Apart Tomato Tart

A mouth-watering tomato tart featuring Stella® Cheese that will take your meal from good to gourmet.

• Preparation Time: 35 mins
• Cooking Time: 15 mins
• Total Time: 50 mins
• Calories: 510 Calories

Ingredients

• 1 egg
• 1 teaspoon water
• 1 tablespoon all-purpose flour
• ½ teaspoon kosher salt
• 1 (17.5 ounce) package frozen puff pastry, thawed
• ⅛ teaspoon ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried parsley
• 1 clove garlic
• ¼ cup fresh basil, chopped
• ½ cup extra-virgin olive oil
• 16 slices campari-style tomatoes
• 5 tablespoons Stella® Asiago Fresh Shredded Cheese
• 5 tablespoons Stella® Parmesan Shredded Cheese
• 1 cup Stella® Mozzarella Shredded Cheese

Recipe Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.

Step 4

In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.

Step 5

In a small bowl, combine 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil.

Step 6

On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.

Step 7

In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.

Step 8

Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.

Step 9

Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.

Step 10

Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.