Roasted Tomato Cheddar Tart with Ranch Seasoning.
Ingredients
- 3-4 heirloom tomatoes, sliced
- kosher salt and black pepper
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons crème fraîche, plain Greek yogurt, or sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- extra virgin olive oil
- fresh basil, for serving
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
- 2 cloves garlic, grated
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon each kosher salt and black pepper
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Instructions
- 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- 2. Arrange the tomatoes on a cutting board and sprinkle with salt. Let sit 15 minutes to draw out excess moisture.
- 3. Meanwhile, make the ranch seasoning. Combine all ingredients in a bowl.
- 4. Lay the thawed puff pastry on the prepared baking sheet and prick all over with a fork. Spread the crème fraîche over the dough, leaving a 1/4-inch border. Top with cheddar cheese. Layer on the tomatoes, then sprinkle the ranch seasoning over each tomato. Transfer to the oven and bake for 25-30 minutes or until the pastry is golden and the cheese melted.
- 5. Serve warm or at room temperature with a dollop of crème fraîche, yogurt, or sour cream, and fresh basil. Eat and enjoy!
Source
Original recipe: View Original
