This post is sponsored by Hood®. The recipe, opinions and images are my own.
For the last few summers I’ve had on my summer bucket list to make more meals from my Farmer’s Market finds. I haven’t been the best at doing this, but I do definitely make an effort to use seasonal produce throughout the year. Tomatoes are one of those seasonal fruits that I try to take advantage of when I can- tomatoes at peak season are so good!
One of my favorite ways to enjoy peak tomato season is using them to make a savory tart. A tomato and cheese tart makes a great appetizer, a side dish for dinner or even a lighter meal on it’s own or paired with a simple salad. I chose to use both a red and yellow tomato primarily for aesthetic purposes- I feel like the different colors makes your tart pop a little more.
A few weeks ago my new friends at Hood. sent me some of their cottage cheese flavors, including their new Cracked Pepper flavor, and challenged me to try them in some of my recipes. In all honesty, I haven’t eaten cottage cheese for years and I think it was when I was doing a diet, so my initial thoughts of cottage cheese weren’t necessarily the fondest. I was pleasantly surprised that either my palate changed, or cottage cheese has gotten better since I last had it! When I was getting ready to prepare my tomato tart, I decided to use Hood’s Cottage Cheese with Cracked Pepper instead of ricotta. The result was a delicious take on the tart and the Cracked Pepper flavor added a whole other dimension of savory! In my cooking adventures, I am finding that Hood’s Cottage Cheese is a great substitute for ricotta and cream cheese, without losing any richness or creaminess. Stay tuned for more recipes to come over the coming weeks to see just how versatile cottage cheese really is!
I’m definitely planning to make this Heirloom Tomato and Cottage Cheese tart at least once more before tomato season wraps up. Hope you will too!
Makes one tart-approximately six servings (can be more or less depending on size of pieces cut)
- One sheet of frozen puff pastry
- One cup of Hood Cottage Cheese with Cracked Pepper
- Two ripe heirloom tomatoes, sliced (I chose one red and one yellow for variety)
- 1/4 of a cup basil leaves, thinly sliced
- Salt and pepper to taste
Thaw puff pastry according to package instructions.
Once fully thawed, roll out slightly and lightly trace a crust around the puff pastry using a knife.
Place puff pastry on a baking sheet and bake according to package directions.
Remove baked puff pastry from oven and allow to cool for ten minutes.
Once cooled, top with Hood Cottage Cheese with Cracked Pepper, spreading across the pastry except for the crust.
Layer sliced tomatoes on top of cottage cheese.
Sprinkle thinly sliced basil over tart and add salt and pepper to taste.
Serve tart and enjoy!