Hey, guess what? My pants are feeling kinda tight. In a “I’m a total fatty kinda way.” Why can’t bread and cheese be good for you? Why do we live in a world where things like bok choy and brown rice can be eaten by the bowl full and its ok? Why can’t I eat cheeseburgers for every meal and have it be ok? Seriously, it makes me mad. It makes me mad that I’m not totally in love with things like brown rice, but I am totally in love with things like pork. Its like being the girl with the perpetually horrible boyfriend. Why would I want to be eating a salad when I could be eating french fries? I dunno. How do you guys do it? Is there like a mind trick? Maybe if I close my eyes and plug my nose spinach will taste like nachos. Maybe I should eat all my meals after taking the miracle fruit and maybe then spinach would really taste like nachos. That would be rad.
Anyway… This Cherry Tomato and Thyme Tart is the stuff lunch is made of. For me anyway. There are tomatoes on it, so that to me, would count as basically eating a salad. I know, I’m a horrible unhealthy eater. So shoot me. ♥ Teri
Cherry Tomato and Fresh Thyme Tart
Makes 1 tart
½ cup part-skim mozzarella, grated
½ cup fontina, grated
1 sheet puff pastry, thawed and cut into a 9”x 6” rectangle
8 ounces cherry tomatoes, halved
2 ½ teaspoons fresh thyme, minced
1 teaspoon fresh oregano, minced
salt and pepper to taste
1. Preheat oven to 400°F.
2. In a small bowl, toss together the fontina and mozzarella cheeses.
3. Sprinkle an even layer of the mixture over the puff pastry, leaving a ½ inch border.
4. Place tomatoes over the cheese mixture and lightly season with salt and pepper.
5. Carefully transfer the puff pastry onto a baking sheet lined with parchment.
6. Bake for 15-20 minutes or until the edges of the tart are golden brown.
7. Allow the tart to cool, about 5 minutes before sprinkling with the minced herbs
8. Cut tart into pieces and serve.