TOMATO AND CHEDDAR TART
Makes 8 appetizer or 4 light entrée servings
Ingredients
• 1 packaged unbaked refrigerated crust for 9-inch pie
• 2 tablespoons Dijon mustard
• 2 cups grated Cabot Extra Sharp Cheddar (about 8 ounces)
• 1 pound vine-ripened tomatoes (3-4 medium), thinly sliced
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh thyme or marjoram
Directions
1. Preheat oven to 375°F.
2. On lightly floured surface, roll crust out into larger 13-inch circle. Transfer to large ungreased baking sheet, patching any holes.
3. With back of spoon, spread mustard evenly over crust, leaving about 1 1/2 inches of edge uncovered. Distribute cheese evenly over mustard. Arrange tomato slices over cheese in overlapping rings. Drizzle evenly with olive oil.
4. Fold edge of crust up and over tomatoes, making small pleats with excess.
5. Bake tart for 30 minutes. Sprinkle tomatoes with thyme or marjoram and return to oven for 10 to 15 more minutes, or until tomatoes are crinkled on edges and only slightly juicy. Let cool to lukewarm or room temperature and cut into wedges to serve.
Nutrition Analysis
Calories 353 , Total Fat 28g , Saturated Fat 13g , Sodium 372 , Carbohydrates 14g , Dietary Fiber <1g , Protein 11g , Calcium 165mg
Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
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