Fontina Cheese & Tomato Tart
15 minutes
Prep Time
23 minutes
Cook Time
12
Servings
Plump, flavorful tomatoes and mozzarella cheese are layered on a flaky puff pastry crust. It’s the perfect bite-sized appetizer for a cocktail party.
Ingredients
- 1 (17.3 ounce) package puff pastry, thawed to room temperature
- 1 egg
- 1 tablespoon water
- 1 cup (4 ounces) grated Fontina cheese
2 cans Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained OR
2 cans Red Gold® Canned Petite Diced Tomatoes 14.5 oz, drained
- Salt and black pepper to taste
- 2 tablespoons chopped fresh thyme
Instructions
Step one
Preheat oven to 400° F.
Step two
On a lightly floured surface roll each sheet of pastry to 11×11 inches. Transfer each to a parchment-lined baking sheet. Cut a ¾ inch wide strip from each side.
Step three
In a small bowl whisk egg with water and brush on edges of pastry sheets. Line edges with strips forming a border, trimming any overlapping pieces on the corners. Place baking sheets in refrigerator for about 15 minutes
Step four
Brush border with egg mixture. Use a fork to prick pastry within the border, about every ½ inch. Bake until golden brown, 12 to 15 minutes.
Step five
Sprinkle center of each tart with half of the cheese and arrange half of the petite diced tomatoes on top. Season with salt and pepper then sprinkle with thyme.
Step six
Return to oven and cook until the cheese is melted and pastry is cooked through, about 8 minutes. Serve warm or at room temperature.
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