French Style Tomato Tart
Ingredients
- 3/4 pound plum/Roma tomatoes
- 2 tablespoons whipped cream cheese (this is important; the "whipped" kind is soft enough to mix straight out of the fridge)
- 1 tablespoon sour cream
- 1 1/2 tablespoons half-and-half
- 1 sheet (about 8.5 oz) frozen puff pastry, thawed (I use Pepperidge Farm)
- 2 tablespoons smooth Dijon mustard
- kosher salt and pepper
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