Mediterranean Three Tomato Tart Recipes

MEDITERRANEAN THREE-TOMATO TART

Mediterranean Three-Tomato Tart image

A savory main-dish meal that is easy enough for every day, but lovely enough for entertaining.

Provided by Pillsbury Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 1/2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1/2 cup drained sun-dried tomatoes in oil (from 7-oz jar), coarsely chopped
1/2 teaspoon fresh thyme leaves
12 slices soppressata (dry-cured salami) or regular salami (4 oz)
6 medium regular tomatoes or plum (Roma) tomatoes, cut lengthwise into 1/4- to 1/2-inch slices
1/4 teaspoon salt
1 teaspoon chopped fresh oregano leaves
3/4 cup shredded Asiago cheese (3 oz)
1 cup grape tomatoes, halved
1/2 cup pitted kalamata olives, halved
1 cup crumbled feta cheese (4 oz)
1/8 teaspoon black pepper
2 teaspoons lemon juice
2 tablespoons chopped fresh basil leaves

Steps:

Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle and flute edges.
Brush 1 tablespoon of the oil over dough. Press sun-dried tomatoes into dough. Sprinkle with thyme. Bake 7 to 10 minutes or until dough is light golden brown. Reduce oven temperature to 375°F.
On partially baked crust, layer ingredients in following order: soppressata (gently press into dough), sliced tomatoes, salt, oregano, Asiago cheese, grape tomatoes, olives, feta cheese and pepper. In small bowl, mix remaining 1 1/2 tablespoons oil and lemon juice; spoon over tart.
Bake at 375°F 10 to 12 minutes longer or until thoroughly heated. Sprinkle with basil. Cut into squares.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 15 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 9 g, TransFat 0 g

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