Recipe: Heirloom Tomato and Pesto Tart

Ingredients

• 1 can Pillsbury® Reduced Fat Crescent Rolls
• 4 large ripe heirloom tomatoes, sliced in ¼-inch rounds
• ½ tsp salt
• 4 Tbsp prepared pesto
• ½ cup Sargento® Reduced Fat Mozzarella Shredded Cheese
• ¼ cup Sargento® Artisan Blends® Shredded Parmesan Cheese
• 2 Tbsp fresh basil, chiffonade

Instructions

1. Preheat the oven to 350ºF, prepare a baking sheet with nonstick cooking spray.
2. Lay the tomato slices out on a paper toweled line plate, salt them and lay more paper towels on top of them; set aside for 30 minutes to absorb most of their moisture.
3. Roll out the crescent rolls and pinch the seams together; pre-bake for 4 minutes.
4. When the tomatoes are ready, spread the pesto evenly over the pre-baked crescents leaving a 1-inch border around all of the edges.
5. Sprinkle the mozzarella and Parmesan cheeses evenly over the pesto, reserving 2 tablespoons of both of the cheeses. Lay the tomato slices over the cheese, and sprinkle the remaining cheese over the tomatoes.
6. Bake for 4-6 minutes, until the edges are golden and the cheese has melted.
7. Garnish with the basil.

Nutrition Information