Subj : BH&G 2622
To   : All
From : Dave Drum
Date : Thu May 06 2021 17:22:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Tomato Tart
 Categories: Pastry, Vegetables, Herbs, Cheese
      Yield: 16 Servings
 
      4    Roma tomatoes; thinly
           - sliced
      1 sm Red onion; halved, thin
           - sliced
      2 tb Olive oil
      2 cl Garlic; minced
    1/4 ts Salt
    1/4 ts Ground black pepper
    2/3 c  Fine shredded Parmesan
           - cheese
      1    Sheet frozen puff pastry;
           - thawed
      1 lg Egg; lightly beaten
      1 tb Water
      4 oz Cream cheese; softened
    1/3 c  Bottled creamy Parmesan or
           - ranch salad dressing
      1 tb Snipped fresh parsley
        sm Fresh basil leaves and/or
           - snipped fresh parsley
           Bottled creamy Parmesan or
           - ranch salad dressing (opt)
 
  Set oven @ 400ºF/205ºC.
  
  Line a large baking sheet with parchment paper. Arrange
  tomato and onion slices on the prepared baking sheet.
  Brush with oil; sprinkle with garlic, salt, and pepper.
  Bake for 20 minutes. Sprinkle with 1/3 cup of the Parmesan
  cheese. Bake about 3 minutes more or until cheese is
  melted; cool. In a storage container layer tomato and
  onion slices between sheets of waxed paper; cover and
  chill overnight.
  
  Line another large baking sheet with parchment paper; set
  aside. On a lightly floured surface roll puff pastry into
  a 13" x 9" rectangle. Use a sharp knife or pastry wheel to
  cut a 1" strip off each side of the pastry. Place pastry
  rectangle on the prepared baking sheet.
  
  In a small bowl combine egg and the water. Brush edges of
  pastry rectangle with egg mixture; place pastry strips on
  edges of rectangle, trimming to fit. Brush pastry all over
  with egg mixture. Prick bottom of pastry with a fork. Bake
  for 12 to 15 minutes or until golden brown. If bottom is
  puffed, gently and carefully press down with the back of a
  long-handled spatula. Transfer to a wire rack; cool.
  Transfer pastry to a storage container; cover and chill
  overnight.
  
  In a medium bowl combine cream cheese, 1/3 cup salad
  dressing, and the remaining 1/3 cup Parmesan cheese. Beat
  with an electric mixer until smooth. Stir in 1 tablespoon
  parsley. Cover and chill overnight.
  
  To serve, spread cream cheese mixture over bottom of
  pastry (let mixture stand at room temperature for 30
  minutes if too firm to spread). Top with tomato and onion
  slices, overlapping as necessary. Sprinkle with basil
  and/or additional parsley. Cut tart into 16 pieces. Return
  tart to storage container; cover tightly.
  
  Tote tart and, if desired, additional salad dressing in an
  insulated cooler with ice packs. Serve tart with the
  additional dressing.
  
  Better Homes & Gardens | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... How vain it is to sit down to write when you have not stood up to live.

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