Lunch: Roasted Tomato and Garlic Tart

Recipe by Woman's Day Kitchen Made from many layers of rolled and folded dough, puff pastry is buttery and flaky and can rise and puff to eight times its original thickness. Once thawed, it is easiest to handle when still cold. For this tart, cut it as d

Ingredients

1 pt. grape tomatoes
1/2 jar roasted red peppers
3 scallions
2 clove garlic
1 tbsp. olive oil
Kosher salt and pepper
1 frozen puff pastry
3 oz. Asiago or provolone cheese
Green salad

Instructions

Heat oven to 400 °F. In a large bowl, combine the tomatoes, roasted peppers, scallions, garlic, oil, 1/2 tsp salt and 1/4 tsp pepper.
Unfold the pastry onto a piece of parchment paper. Using a rolling pin, roll pastry 1/2 in. bigger on all sides. Slide the parchment (and pastry) onto a baking sheet. Sprinkle the entire pastry with 1/3 of the cheese.
Top with the tomato mixture, leaving a 1-in. border all the way around. Sprinkle with the remaining cheese and bake until the pastry has puffed and is golden brown, 25 to 30 minutes. Serve with a salad, if desired.

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