20min
Prep time
25min
Cook time
6
Servings
Roasted Tomato and Cheese Tart with Spring Salad
20min
Prep time
25min
Cook time
6
Servings
Roasted Tomato and Cheese Tart with Spring Salad
Ingredients:
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper. Cut ends from tomatoes and slice each tomato into 4 wedges.
- Place tomato and onion wedges on parchment. Brush with 1 teaspoon of the olive oil.
- Bake 20 minutes or until edges of onion are lightly browned; set aside.
- Reduce oven temperature to 375 degrees Fahrenheit.
- Unroll pie crust on baking sheet. Spread mustard over crust.
- Sprinkle cheese over mustard, allowing 1-inch border around crust without cheese.
- Remove about 1/2 of the onion wedges from baking sheet and set aside. Arrange remaining onion and roasted tomato over cheese.
- Fold 1-inch border up over tart edge. Bake for 25 minutes or until pastry crust is browned and cheese is melted.
- Sprinkle tart with thyme leaves and allow to cool at least 10 minutes before cutting.
- Whisk together remaining 2 teaspoons olive oil, 1 teaspoon mustard, orange juice, vinegar and salt and pepper in a small bowl. Toss dressing with salad mix and remaining onion. Cut tart into wedges and serve with salad.
Note:
Yield: 1/6 of tart plus about 3/4 cups of salad and 1/2 tablespoon of dressing, per serving.
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2 people made this
Nutrition Information
- Per serving
- Calories 250
- Total Fat 15g
- Cholesterol 20mg
- Sodium 470g
- Total Carbohydrate 18g
- Protein 9g
