How To Make Roasted Tomato Tart with Double-Cheese Crust
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Serves:
Ingredients
- 2 large tomatoes, sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
Instructions
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Preheat the oven to 400°F (200°C). Place the tomato slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Roast for 15 minutes until softened.
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In a large mixing bowl, combine the shredded cheddar cheese and grated Parmesan cheese. Set aside.
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In a food processor, combine the all-purpose flour and cold butter. Pulse until the mixture resembles coarse crumbs. Slowly add the ice water while pulsing until the dough comes together.
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Transfer the dough onto a lightly floured surface and roll it out into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
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Sprinkle half of the cheese mixture onto the crust. Arrange the roasted tomato slices over the cheese. Top with the remaining cheese mixture.
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Bake the tart in the preheated oven for 25-30 minutes or until the crust is golden and the cheese is melted and bubbly.
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Allow the tart to cool for a few minutes before slicing and serving.
Nutrition
- Calories : 342kcal
- Total Fat : 23g
- Saturated Fat : 13g
- Cholesterol : 84mg
- Sodium : 513mg
- Total Carbohydrates : 21g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 14g
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