SUNSET® Angel Sweet® Flatbread
This savoury flatbread is lovely to serve as a light lunch or at a brunch, or cut it in smaller squares to serve as an appetizer.
Makes about 6 light entrée servings, or 20 appetizer portions
1 1/2 cups (about16-18) SUNSET® Angel Sweet® Tomatoes or Splendido™ Tomatoes, halved lengthwise
1 sheet (1/2 of a 17.3-oz package) Pepperidge Farms Puff Pastry, thawed
1/2 cup whole milk ricotta cheese
1 large egg yolk
1 Tbsp minced fresh garlic
1/2 tsp salt
1 cup (4 oz) grated Gruyère cheese
1 Tbsp extra-virgin olive oil
2 Tbsp mixed chopped fresh herbs, such as thyme, oregano, basil, chives
Egg wash: 1 egg yolk beaten with 1 tsp water
Preheat oven to 400°F.
On a lightly floured surface, roll out puff pastry to a 13×9″ rectangle. Using a sharp knife and starting 1/2″ in from edge, cut a score line, halfway through, around entire perimeter of dough. Transfer dough to an ungreased heavy baking sheet. Fold over scored edge toward the center to make a border. With a fork, poke pastry at 1/2″ intervals.
In a small bowl, mix together ricotta, 1 egg yolk, garlic and salt until smooth.
Sprinkle 1/2 of the Gruyère over dough, keeping it inside the border; lightly press cheese into dough. Spread ricotta mixture evenly over Gruyère.
In a small bowl, mix together tomatoes, oil and herbs. Arrange tomatoes, evenly spaced out and cut side up, on the tart. Sprinkle with remaining Gruyère.
Brush the 1/2″ dough border with egg wash. Bake tart for about 25 – 35 minutes or until crust is golden and puffed.
Let cool slightly before cutting. Cut into 6 pieces for entrée portions or, if serving as an appetizer, cut 4×5 into 20 small squares. Serve slightly warm.