Tomato Tart Topped with Crumbled Roquefort Cheese
in Appetizers, Roquefort, Side Dish, Sour cream, Tarts, Tomatoes on Saturday, September 10, 2011
Do you still have a lot of tomatoes? If so, then this recipe is a perfect way to use those juicy ripe tomatoes! Do you like Roquefort cheese? Any kind of cheese works for me ~ tangy, mild, sharp and stinky; with Roquefort cheese at the top of the list.
The sharp, salty taste of Roquefort cheese pairs perfectly with the natural sweetness of tomatoes and makes a savory tart. This tart is so easy to put together and colorful too. It’s simply puff pastry, a little sour cream and mustard with tomatoes, dried thyme, salt and pepper and then baked until the pastry is golden brown. Top it with crumbled Roquefort cheese after baking for a great dish. Feta cheese is just as delicious also!
This makes a fantastic appetizer or side dish or is delicious when served with a salad for a meatless meal. Once you try it, I bet you will be bringing it back for an encore!
Tomato Tart Topped with Crumbled Roquefort Cheese
Ingredients:
1 sheet frozen puff pastry, thawed
1 tablespoon sour cream
1 teaspoon grainy mustard
Coarse salt and ground pepper, to taste
1 tablespoon butter
1/3 cup onion, sliced into small strips
½ teaspoon ground thyme
2 or 3 tomatoes, peeled and sliced 1/4” thick
2-3 ounces Roquefort cheese, crumbled
Method:
Preheat oven to 400 degrees.
Roll out puff pastry on a lightly floured surface to a 12-inch square.
Place pastry on a parchment lined baking sheet.
In a small bowl, combine sour cream, mustard, sprinkling of salt and pepper.
Spread mixture over pasty.
Fold the 4 edges over into a ½-inch border and press to seal.
Refrigerate for 10 minutes.
In a skillet, melt butter over medium-high heat.
Add onions and season with salt and pepper and ground thyme.
Reduce heat and caramelize onions until soft.
Arrange over sour cream mixture on puff pastry.
Top the pastry with the tomato slices and season with salt and pepper.
Bake until pastry is golden brown, about 25-28 minutes.
Let cool slightly.
Top with crumbled Roquefort cheese before cutting into squares.
Serve warm or at room temperature.
It’s packed with flavor!
ENJOY!!!
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway. She’s at the Clay County Fair in Spencer , Iowa
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