Reserve Series

Sweet Tomato, Cheese & Herb Tart

Prep Time: 15 MIN  |  Cook Time: 30 MIN  |  Servings: 6-8
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Sweet Tomato, Cheese & Herb Tart
Prep Time
15 MIN
Cook Time
30 MIN

France and Italy collide with this French spin on classic bruschetta.  Flaky puff pastry is topped with a cheesy mascarpone custard then baked and topped with a flavorful Sargento® Reserve Series™ Aged Italian Blend, grape tomato, zucchini and fresh garlic herb mixture then broiled. 

  • 1 Sheet puff pastry, thawed, folded and rolled into 13"x13" square
  • 16 oz. Sargento® Whole Milk Ricotta Cheese
  • 1 lg. Egg
  • 1 1/2 cup Sargento® Reserve Series™ Aged Italian Blend
  • 3 Tbsp. Fresh Italian herbs, chopped
  • 1 tsp. Kosher salt
  • 1/2 tsp. Fresh ground black pepper
  • 2 cups Multi-colored grape tomatoes, cut in half
  • 1 cup Zucchini, cut into 1/2" slices
  • 2 tsp. Extra virgin olive oil
  • 2 cloves Garlic, thinly sliced
  1. Pre-heat oven to 400 degrees. Place an 11" tart pan over puff pastry and cut an extra inch larger around pan with a sharp paring knife. Place puff pastry circle on inside of pan and press pastry into pan and up sides, removing any excess around top. Poke the bottom of pastry with a fork to prevent excess rising of pastry during baking. Place tart pan on a large baking sheet and place on middle rack of oven. Bake for 10 minutes.
  2. Meanwhile, prepare mascarpone cream by combining mascarpone and remaining cheese filling ingredients in a medium bowl. Blend together with a hand mixer until smooth.
  3. Remove puff pastry from oven and spoon mascarpone mixture on top of puff pastry. Carefully spread to the edges. Return pan to oven and bake an additional 25 minutes or until cheese is golden brown.
  4. While tart is baking, in a medium bowl, combine vegetable cheese filling ingredients and toss with a large spoon. Set aside until needed.
  5. Remove tart from oven and let cool for 15 minutes. Set oven to low broil.
  6. Spoon reserved tomato mixture over cheese layer and spread to edges.
  7. Return tart to oven and broil for 5-10 minutes or until cheese and tomatoes are lightly browned.
  8. Remove from oven and let cool to room temperature. Serve with a balsamic glaze and additional fresh herbs for garnish.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 29.00g 45%
Sat. Fat 11.00g 55%
Mono Unsat. Fat 11.00g
Poly Unsat. Fat 5.00g
Cholesterol 50mg 17%
Sodium 670mg 28%
Total Carbohydrate 022g 7%
Dietary Fiber 1g 4%
Sugars 3g
Protein 19g
Vitamin A 92RE
Vitamin C 8mg 15%
Calcium 451mg 45%
Iron 1mg 6%