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How to Make Stuffed Pull Apart Tomato Tart - A Step-by-Step Guide

Stuffed Pull Apart Tomato Tart is a delightful and visually stunning appetizer that is sure to impress your guests. This recipe takes a classic pull apart bread and elevates it with the addition of juicy and flavorful tomatoes, creamy cheese, and aromatic herbs. The end result is a beautiful, golden-brown tart that is filled with savory goodness.

What makes this recipe so special is the way the tart is constructed. Instead of the traditional method of layering the bread and filling in ...

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Ingredients

  • 16 slices campari-style tomatoes
  • ½ teaspoon kosher salt
  • ½ cup extra-virgin olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried parsley
  • ¼ teaspoon crushed red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 1 clove garlic
  • 5 tablespoons Stella® Asiago Fresh Shredded Cheese
  • 5 tablespoons Stella® Parmesan Shredded Cheese
  • 1 cup Stella® Mozzarella Shredded Cheese
  • 1 tablespoon all-purpose flour
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg
  • 1 teaspoon water
  • ¼ cup fresh basil, chopped

Information

  • Prep Time: 35 mins
  • Cook Time: 15 mins
  • Total Time: 50 mins
  • Servings: 9
  • Yield: 9 tarts

  • Preheat oven to 400 degrees F.
  • Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.
  • In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.
  • In a small bowl, combine 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil.
  • On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.
  • Line a baking sheet with parchment paper.
  • In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.
  • Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.
  • Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.
  • Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.

    • Nutrition

    510 cal.

    • Total Fat: 40g
    • Saturated Fat: 11g
    • Cholesterol: 39mg
    • Sodium: 486mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 11g
    • Vitamin C: 2mg
    • Calcium: 192mg
    • Iron: 2mg
    • Potassium: 75mg

    Categories

    Appetizer recipes
    Tomato recipes
    Stuffed recipes
    Tart recipes