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Roasted Tomato and Cheese Tart with Spring Salad
Total time = 45 minutes
Prep time = 20 minutes + Cooking time = 25 minutes
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Recipe created on behalf of 3-A-Day of Dairy by Chef Scott Campbell of SQC, New York
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3 plum tomatoes
1 large red onion, cut into wedges
1 tablespoon olive oil, divided
1 refrigerated crust for 9-inch pie
2 tablespoon plus 1 teaspoon Dijon mustard
1 1/2 cups (6 ounces) reduced fat shredded cheddar, jack or mozzarella cheese
1 bag (10 ounces) spring salad mix
1 sprig fresh thyme (or 1/2 teaspoon, dried)
2 tablespoon fresh orange juice
2 teaspoon balsamic vinegar
Salt and pepper, to taste
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut ends from tomatoes and slice each
tomato into four 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 half 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 and salt and pepper in a small bowl. Toss dressing with salad mix and remaining
onion. Cut tart into wedges and serve with salad. Makes six servings.
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Nutritional facts per serving for main dish recipe (1/6 of tart plus about 3/4 cups of salad and 1/2 tablespoon of dressing,
per serving): calories, 250; total fat, 15g; saturated fat, 5g; cholesterol, 20mg; sodium, 470mg; calcium, 25% daily value; protein, 9g; carbohydrates, 18g; dietary fiber,
2g
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