Vampire Killer Tomato Tart
Chef Christian Gill
4-6
10 minutes
30 minutes
Modern American
Appetizers
Puff pastry-palooza over here with sharp cheddar, juicy tomato, and that unmistakable hit of creamy garlic-parm spread. And did we mention the punchy-peppery kick from thai basil as well? Worth making for every party and every meal.
Ingredients
1 tbsp Spiceology's Vampire Killer
3 Fresh Hot House Grown Tomatoes (thinly sliced)
1 Puff Pastry Sheet (thawed)
2 tbsp Duke's Mayo
2 cups Smoked Cheddar Cheese (shredded)
2 tbsp EVOO
10 Thai Basil Leaves
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Arrange the tomatoes on a cutting board and sprinkle with salt and Vampire Killer. Let sit 15 minutes to draw out excess moisture.
Lay the thawed puff pastry on the prepared baking sheet and prick all over with a fork. Mayo over the dough, leaving a 1/4-inch border.
Top with cheddar cheese. Layer on the tomatoes, then dust with more Vamp Killer. Transfer to the oven and bake for 25-30 minutes or until the pastry is golden and the cheese melted.
Remove from oven and let cool for 10 minutes. Serve.
Recipe Products
Blend
Vampire Killer Garlic Parmesan Seasoning
Key Ingredients
Mushroom Powder, White Vinegar Powder, Nutritional Yeast Flakes, Garlic Granules, Parmesan Cheese Powder