Isabel Maples of the Mid-Atlantic Dairy Association shares her recipe for roasted tomato and cheese tart with spring salad.
Makes 6 servings (Each serving = 1/6 of tart plus 3/4 cups of salad, 1/2 tablespoon dressing)
3 plum tomatoes
1 large red onion, cut into wedges
1 tablespoon olive oil, divided
1 refrigerated crust for 9-inch pie
2 tablespoons plus 1 teaspoon Dijon mustard
1 1/2 cups (6 ounces) reduced-fat Cheddar, Jack or Mozzarella cheese, shredded
1 bag (10 ounces) spring salad mix
1 sprig fresh thyme, minced (or 1/2 teaspoon, dried)
2 tablespoons fresh orange juice
2 teaspoons balsamic vinegar
Salt and pepper, to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Cut ends from tomatoes and slice each tomato into 4 wedges. Place tomato and onion wedges on parchment. Brush with 1 teaspoon of the olive oil.
Bake 20 minutes or until edges of onion are lightly browned.
Set aside and reduce oven temperature to 375 degrees.
Unroll pie crust on baking sheet. Spread mustard over crust. Sprinkle cheese over mustard, allowing 1-inch border around crust without cheese.
Remove about half of the onion wedges from baking sheet and set aside. Arrange remaining onion and roasted tomato over cheese.
Fold one-inch border up over tart edge. Bake for 25 minutes or until pastry crust is browned and cheese is melted.
Sprinkle tart with thyme leaves and allow to cool at least 10 minutes before cutting.
Whisk together remaining 2 teaspoons olive oil, 1 teaspoon mustard, orange juice, vinegar and salt and pepper in a small bowl. Toss dressing with salad mix and remaining onion.
Cut tart into wedges and serve with salad.