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Mediterranean Three-Tomato Tart

mediterranean three-tomato tart Entree
Mediterranean Three-Tomato Tart
  • Prep 25 min
  • Total 50 min
  • Servings 6
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A savoury main-dish meal that is easy enough for every day, but lovely enough for entertaining. ...MORE + LESS -

Ingredients

1 can Pillsbury™ refrigerated pizza crust
2 1/2 tablespoons extra-virgin olive oil
1/2 cup drained sun-dried tomatoes in oil (from 218 mL jar), coarsely chopped
1/2 teaspoon fresh thyme leaves
12 slices (about 113 g) salami
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
1 cup grape tomatoes, halved
1/2 cup pitted kalamata olives, halved
1 cup crumbled feta cheese
1/8 teaspoon black pepper
2 teaspoons lemon juice
2 tablespoons chopped fresh basil leaves

Steps

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  • 1
    Heat oven to 425°F. Spray large baking sheet with cooking spray. Unroll pizza crust dough on baking sheet; press dough into 14x10-inch rectangle and flute edges.
  • 2
    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.
  • 3
    On partially baked crust, layer ingredients in following order: salami (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.
  • 4
    Bake at 375°F 10 to 12 minutes longer or until thoroughly heated. Sprinkle with basil. Cut into squares.

Expert Tips

  • Bake-Off is a registered trademark of General Mills ©2011

Nutrition Information

Nutrition Facts

Serving Size: 6
Calories
430
% Daily Value
Total Fat
24
Saturated Fat
9
Trans Fat
0
Cholesterol
45
Sodium
1270
Dietary Fiber
3
Sugars
9
Protein
15
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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