This cheesy tomato tart is on the table in 25 minutes.
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F; line baking sheet with parchment paper and set aside. In small bowl, stir together butter, garlic powder and herbs. In nonstick skillet, heat butter mixture over medium heat. Add onion and cook, stirring often, for 2 minutes. Season with salt and pepper and let cool slightly.
Place puff pastry on prepared baking sheet. Brush with Dijon, leaving 1-inch border. Spread ricotta and sprinkle Gruyère over top. Sprinkle with half of the onion and arrange tomato slices over top. Sprinkle with remaining onions
Fold edges of pastry inward to form border; season with salt and pepper. Bake until pastry is golden brown and cheese is bubbling, about 15 minutes. Sprinkle with chopped mixed fresh herbs, if desired.
Nutritional facts Per serving: about
- Calories 420
- Total fat 30 g
- Saturated fat 17 g
- Cholesterol 55 mg
- Sodium 550 mg
- Total carbohydrate 23 g
- Fibre 2 g
- Sugars 4 g
- Protein 15 g
- Iron 1.4 mg
