Montasio and Tomato Tarts - Featured Recipe -
Featured Recipes

Montasio and Tomato Tarts

Categories: Cheese, Italian, Italian-American, Pastry, Vegetables
Step 1
1 • sheet frozen puff pastry, thawed
2 tbsp • Olive oil
1 1/2 pts • Grape or cherry tomatoes • halved
1 • shallot • sliced
1/2 tsp • Kosher salt
• Black pepper
1/4 cup • Dry white wine
1 cup • 1 cup coarsely grated Montasio cheese, divided
1 tsp • Dijon mustard
1 cup • baby arugula
Heat oven to 400F. Line a baking sheet with parchment. Unfold the pastry on the prepared baking sheet.

With a rolling pin, flatten and smooth, then with a fork prick all over. In a large skillet over medium-high heat, heat the oil. Add tomatoes, shallot, salt and pepper. Cook, tossing occasionally, until tomatoes begin to release their juices, 4 to 5 minutes.Add wine; cook until nearly evaporated, about 1 minute.

Sprinkle the pastry with half the Montasio, leaving a 1/2-inch border. Brush borders with mustard; spread tomato mixture over cheese. Bake until golden brown, 20 to 25 minutes.

To serve, top with arugula and remaining Montasio cheese.


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