Heirloom Tomato Tart with Asiago sm

Heirloom tomato tart w/ Asiago Cheese

Sweet seasonal tomatoes are topped with creamy and nutty Imported Asiago cheese in a buttery crust. Enjoy this delicious tart up with a side salad and a glass of Pinot Grigio.
Prep Time 10 mins
Cook Time 1 hr
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 6


  • 1 sheet frozen puff pastry thawed
  • Flour for rolling
  • 1.5 lbs heirloom tomatoes ¼” slices
  • 2 cloves garlic grated
  • 6 oz Imported Asiago Cheese shredded
  • 1 egg beaten
  • 1 lemon
  • 1 tbs chopped chives
  • S&P to taste
  • Extra virgin olive oil


  • Preheat oven to 400°.
  • Roll dough across floured surface to about 14-inches rectangle and 1/8 inch thickness. Transfer parchment to a baking tray. With a knife, score all around the edges, leaving a 1” border. Prick center with a fork. Sprinkle with 3oz of Imported Asiago, leaving 1” border. Refrigerate while preparing the tomatoes.
  • In a large bowl, gently toss sliced tomatoes and garlic with 1 teaspoon salt. Let sit for 10 minutes before straining out excess liquid and transferring to paper towel-lined plate. Place tomato mixture on top of the cheese layer, leaving border. Brush border with egg.
  • Bake for 50-60 minutes, rotating once or twice to ensure even, golden browning.
  • Sprinkle galette with remaining Imported Asiago cheese, lemon zest and chives, plus pepper to taste. Drizzle lightly with olive oil.
Keyword brunch dishes, tomato pie, veggie tart
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