Roasted Tomato and Cheese Tart with Spring Salad
Preparation: 20 min.
Cooking: 25 min.
Total: 45 min.
- 3 plum tomatoes
- 1 large red onions , cut into wedges
- 3 tsp olive oil , divided
- 1 refrigerated pie crusts
- 2 1/4 Tbsp Dijon mustard
- 1/2 Lb reduced fat Monterey Jack cheese , or cheddar or mozzarella
- 3/4 Lb spring salad mix
- 1 fresh thyme sprigs , or 1/2 tsp , dried
- 2 Tbsp fresh orange juice
- 2 Tbsp balsamic vinegar
- salt and pepper , to taste
Preheat oven to 400 ℉. 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 one-third of the olive oil. Bake 20 minutes or until edges of onion are lightly browned; set aside. Reduce oven temperature to 375 ℉.
Unroll pie crust on baking sheet. Spread 6 whole tsp 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 olive oil, 1 whole tsp mustard, orange juice, vinegar and salt and pepper in a small bowl. Toss dressing with salad mix and remaining onion. Cut tart into wedges and serve with salad.
Yield: 1/6 of tart plus about 3/4 cups of salad and 1/2 tablespoon of dressing, per serving
Recipe created on behalf of 3-A-Day of Dairy by Chef Scott Campbell of SQC, New York.
Enjoying 3-A-Day(tm) of Dairy - 3 servings of milk, cheese or yogurt every day - as part of a reduced calorie diet, can give better results when it comes to trimming the waistline than just cutting calories alone.
Visit 3aday.org for more delicious spa-inspired recipes and tips to lighten-up your favorite dishes.