Stuffed Pull Apart Tomato Tart

A mouth-watering tomato tart featuring Stella® Cheese that will take your meal from good to gourmet.

Prep Time:
35 mins
Cook Time:
15 mins
Total Time:
50 mins
9 tarts


  • 16 slices campari-style tomatoes

  • ½ teaspoon kosher salt

  • ½ cup extra-virgin olive oil

  • ½ teaspoon dried oregano

  • ½ teaspoon dried basil

  • ¼ teaspoon dried parsley

  • ¼ teaspoon crushed red pepper flakes

  • teaspoon ground black pepper

  • 1 clove garlic

  • 5 tablespoons Stella® Asiago Fresh Shredded Cheese

  • 5 tablespoons Stella® Parmesan Shredded Cheese

  • 1 cup Stella® Mozzarella Shredded Cheese

  • 1 tablespoon all-purpose flour

  • 1 (17.5 ounce) package frozen puff pastry, thawed

  • 1 egg

  • 1 teaspoon water

  • ¼ cup fresh basil, chopped


  1. Preheat oven to 400 degrees F.

  2. Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.

  3. In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.

  4. In a small bowl, combine 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil.

  5. On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.

  6. Line a baking sheet with parchment paper.

  7. In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.

  8. Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.

  9. Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.

  10. Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.

Nutrition Facts (per serving)

510 Calories
40g Fat
27g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 510
% Daily Value *
Total Fat 40g 51%
Saturated Fat 11g 55%
Cholesterol 39mg 13%
Sodium 486mg 21%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 11g
Vitamin C 2mg 12%
Calcium 192mg 15%
Iron 2mg 9%
Potassium 75mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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