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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 13.9 Fat, 1.0 Vegetables, 0.0 Fruits, 0.3 Meat, 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

Directions

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.
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.
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.
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.