Tomato Tarte

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Easy and elegant, this impressive tomato tart makes a wonderful appetizer.

Recipe tags: garlic base, moderate difficulty, app, vegetarian, roast

1 egg
2 Tbsp	Better Than Bouillon^® Roasted Garlic Base
1 Tbsp	tomato paste
1 tsp	Dijon mustard
1 sheet	pre-rolled puff pastry (about 10-inch square)
1 cup	shredded Swiss cheese
1 cup	halved cherry tomatoes
¼ tsp	dried oregano
3 Tbsp	Parmesan cheese
2 Tbsp	balsamic reduction
2 Tbsp	thinly sliced fresh basil

1

Preheat oven to 425°F. Beat egg with 2 tsp water; set aside. Stir together Roasted Garlic Base, tomato paste and mustard; set aside.
2

On lightly floured surface, roll out puff pastry sheet into 15 x 10-inch rectangle. Place pastry on parchment paper–lined baking sheet; score 1/2-inch border on all sides of pastry with sharp knife. Prick pastry all over with fork.
3

Brush tomato paste mixture over pastry, inside score lines. Brush pastry border with egg wash. Sprinkle Swiss cheese over tomato paste mixture. Top with cherry tomatoes. Sprinkle oregano, then Parmesan, over top.
4

Bake for 18 to 20 minutes or until pastry is golden brown and crisp. Drizzle with balsamic reduction and sprinkle with basil. Serve warm.

Substitute Gruyère or fontina for Swiss cheese.

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