-
1
Place tomatoes on parchment paper-lined full sheet pan (or half sheet pan for trial recipe).
-
2
Brush with 6 Tbsp.
-
3
of the dressing (or 1-1/2 Tbsp.
-
4
of the dressing for trial recipe).
-
5
Bake in 325 degrees F-convection oven 8 to 10 min.
-
6
or until tomatoes are tender; cool.
-
7
Set aside while preparing tarts.
-
8
Mix cheeses, egg yolks, 4 of the whole eggs (or 1 of the whole eggs for trial recipe), the onions, basil and parsley until well blended; set aside.
-
9
Beat remaining egg.
-
10
Place 1 pastry sheet on cutting board; brush with some of the egg.
-
11
Cut center from second puff pastry sheet, leaving a 1-inch border on all sides.
-
12
Remove center; reserve for another use.
-
13
Place pastry border over the full puff pastry sheet; press pieces gently together to secure.
-
14
Repeat with remaining puff pastry sheets to form four tarts (or one tart for trial recipe).
-
15
Brush edges with remaining beaten egg.
-
16
Fill centers of tarts with cheese mixture, using about 1 cup of the cheese filling for each tart.
-
17
Arrange 6 tomato slices in rows over cheese filling in each tart.
-
18
Bake 10 to 12 min.
-
19
or until filling is set.
-
20
Brush evenly with remaining 6 Tbsp.
-
21
dressing (or remaining 1-1/2 Tbsp.
-
22
dressing for trial recipe).
-
23
Drizzle each tart with 1 tsp.
-
24
of the balsamic glaze just before serving.
-
25
Serve warm or at room temperature.
