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Roasted Tomato and Cheese Tart
Source: 3-A-Day of Dairy

Cheddar cheese, onion, and tomato on a tart and served with a refreshing spring salad.

Rating:
Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 268.5
Total Carbs 25.1 g
Dietary Fiber 1.4 g
Sugars 5.2 g
Total Fat 13.9 g
Saturated Fat 5.7 g
Unsaturated Fat 0.3 g
Potassium 140.1 mg
Protein 10.3 g
Sodium 486.8 mg
Dietary Exchanges
2 1/2 Fat , 1 Vegetables , 1/2 Meat , 1 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

3 each  fresh plum tomatoes
1 each  Onion, red, fresh, large, whole
1 tbsp  olive oil
1 each  refrigerated pie dough
2 tbsp  dijon mustard
1 tsp  dijon mustard
6 oz  low fat cheddar cheese, shredded
10 oz  romaine lettuce
1 pinch  fresh thyme
2 tbsp  orange juice
2 tsp  balsamic vinegar
1 pinch  salt and pepper
Directions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut ends from tomatoes and slice each tomato into 4 wedges. Place tomato and onion wedges on parchment. Brush with 1 teaspoon of the olive oil. Bake 20 minutes or until edges of onion are lightly browned; set aside. Reduce oven temperature to 375 degrees F.
  2. Unroll pie crust on baking sheet. Spread mustard over crust. Sprinkle cheese over mustard, allowing 1-inch border around crust without cheese. Remove about 1/2 of the onion wedges from baking sheet and set aside. Arrange remaining onion and roasted tomato over cheese.
  3. Fold 1-inch border up over tart edge. Bake for 25 minutes or until pastry crust is browned and cheese is melted. Sprinkle tart with thyme leaves and allow to cool at least 10 minutes before cutting.
  4. Whisk together remaining 2 teaspoons olive oil, 1 teaspoon mustard, orange juice, vinegar, salt, and pepper in a small bowl. Toss dressing with salad mix and remaining onion. Cut tart into wedges and serve with salad.

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