Roasted Tomato and Onion Tart

This meatless main dish features flaky puff pastry topped with roasted tomatoes and onion, and lots of shredded mozzarella cheese.  It's so good, it will have everyone craving vegetarian fare.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • roast: 45 minutes
  • Serves: 4

Recipe

Ingredients

  • 1 large Spanish onion or Vidalia , thinly sliced (about 2 cups)
  • 2 tablespoons olive oil
  • 8 plum tomato, cut in half lengthwise
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 2 tablespoons Dijon-style mustard
  • 1 cup shredded mozzarella cheese(about 4 ounces)
  • 1 tablespoon chopped fresh oregano leaves

Directions

  1. Heat the oven to 400°F.

  2. Place the onion into a medium bowl.  Add 1 tablespoon oil and toss to coat.  Place the onion onto a baking sheet.  Place the tomatoes, cut-side up, onto another baking sheet and drizzle with the remaining oil.

  3. Roast the tomato and onion for 25 minutes or until the onion is well browned.  Remove the onion from the oven.  Roast the tomatoes for 20 minutes more.  Let the onion and tomatoes cool on the baking sheets on wire racks.

  4. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto a baking sheet.  Spread the mustard on the pastry to within 1 inch of the edge.  Prick the pastry thoroughly with a fork. Sprinkle with 3/4 cup cheese.  Arrange the tomato pieces over the cheese.  Spoon the onion around the tomatoes.  Sprinkle with the remaining cheese and oregano.

  5. Bake for 15 minutes or until the pastry is golden brown and the cheese is melted.  Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes.

  6. Make-Ahead:  You can roast and refrigerate the onion and tomatoes up to 24 hours ahead.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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