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

  • 1 can Redpack Canned Petite Diced Tomatoes 28 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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