Roasted Tomato and Onion Tart

A nice addition to a Sunday Brunch.

Makes: 6 generous servings

Ingredients

1 large Vidalia onion, thinly sliced
1 quart cherry tomatoes, cut in half
2 tablespoons olive oil
6 ounces ricotta cheese
1 egg
1/4 cup shredded Parmesan cheese
12 large basil leaves, shredded; save half for topping
Black pepper, to taste
3/4 cup shredded Mozzarella cheese
1/2 of a 17.3 ounce package Puff Pastry Sheets (1 sheet), thawed

Heat oven to 400 degrees.  Place the onion slices in a medium bowl.  Add 1 tablespoon oil and toss to coat.  Place the onions onto one side of a large baking pan.  Place the cut tomatoes into a medium bowl.  Add 1 tablespoon oil and toss to coat.  Place the tomatoes on the other half of the baking pan with the onions.  Roast the onions and tomatoes for 25 minutes or until the onion is well browned.  Remove the onion from the pan and return pan to the oven.  Roast the tomatoes for another 20 minutes more.  Let the onions and tomatoes cool.

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Line a large baking pan with parchment paper. Place the pastry sheet onto the parchment paper. Prick the pastry thoroughly with a fork to within 1 inch of the edge.

In medium bowl, mix together the ricotta cheese, 1 egg, 1/4 cup shredded Parmesan cheese, black pepper and one-half of the shredded basil.

Sprinkle 3/4 cup shredded Mozzarella cheese on top of pastry sheet.  Spoon ricotta cheese mixture on top of Mozzarella and spread to within 1 inch of the edge.  Arrange the roasted tomatoes on top of the cheese mixture and top with onions, spreading evenly over tomatoes.  Sprinkle with remaining basil (or save until tart is baked.)

Bake at 400 degrees for 25 minutes or until the pastry is golden brown.  Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes.

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