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Three Cheese Tomato Tart with Arugula Pesto

September 15, 2011

by Emily

After being in an office environment for many years, working from home has been quite a treat. While it would be nice to see people (other than my super and UPS man) on a regular basis (the barista at the coffee shop doesn’t exactly count here), the extra five minutes here and there around the charming little abode are a real luxury. Today, while you were hard at work studying that  super juicy gossip blog really important document, I was making arugula pesto. And while you were on a call, I was also on a call but assembling a yummy little tart simultaneously. I mean, why not? I’m here. My kitchen is right there (like, literally… RIGHT there). And I have the supplies. Bingo! A tasty tart for a late summer evening.

Three Cheese Tomato Tart with Arugula Pesto
Adapted from The Kitchn

2 ripe or 1 carton of cherry tomatoes, cut into 1/8 – inch slices
1 sheet frozen puff pastry
1 cup arugula
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup nuts or seeds (I used salted sunflower seeds)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Freshly grated Parmesan cheese, to taste
Kosher salt and freshly ground pepper

Preheat oven to 400°F.

If using large tomatoes, yay out the slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for about 30 minutes so that the tart does not get watery. If you are using grape tomatoes, you can skip this step as they are firmer and less juicy. Remove the sheet of puff pastry from the freezer and thaw at room temperature for about 30 minutes.

Meanwhile, pulse the arugula, olive oil (as much as you need to make a thick paste), garlic, nuts or seeds, salt and pepper to form a pesto.

Carefully unfold the puff pastry onto a parchment-lined baking sheet. Using a fork, prick the perimeter of the dough. Alternatively, you can make individual puff pastries like I did by cutting the dough into individual servings.

Spread a thin layer of pesto over the entire puff pastry. Sprinkle evenly with shredded cheddar and mozzarella cheeses. Arrange the tomato slices over the cheese. Generously season with salt and pepper and a layer of grated Parmesan cheese.

Bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool whil you pour your cocktail or wine. Cut into squares and serve immediately.

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3 Comments leave one →
  1. Kelly Donohue permalink
    September 16, 2011 12:07 am

    HAHA! I love your effective use of the work day:) And the tart looks amazing!

    • September 17, 2011 11:46 am

      The tart is delish 😉 … and a girl’s gotta keep herself entertained!

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