Colonel’s Tomato Tart

Colonel Pabst Tomato Tart Recipe

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  • 1 sheet frozen puff pastry (Pepperidge Farm type)
  • 1 ½ cups shredded Swiss cheese
  • 4 large tomatoes or 4 cups cherry tomatoes
  • 1 cup loosely packed fresh basil leaves
  • 4 cloves garlic
  • ½ cup mayonnaise
  • ½ cup shredded Parmesan cheese
  • 1-2 T. Colonel Pabst Worcestershire Sauce

Line a cookie sheet with parchment paper. Put the frozen pastry dough on the parchment and allow to thaw until it’s pliable. Unfold it, and with wet hands, stretch the pastry into as big a rectangle as you can without breaking the dough.

Sprinkle the pastry with ½ cup of the shredded Swiss cheese.

Cut the tomatoes into wedges, or cherry tomatoes in half, and allow to drain on paper towels. Arrange tomatoes atop the cheese on the puff pastry. Drizzle Colonel Pabst Worcestershire Sauce over tomatoes.

In a food processor, combine the basil and garlic cloves and process until coarsely chopped. Sprinkle over tomatoes .

In a medium mixing bowl, combine mayonnaise and Parmesan. With fingers, or a teaspoon, drop bits of mixture over the basil mixture, covering the entire tart.

Sprinkle remaining cup of Swiss cheese over the tart.

Bake in a 375 degree oven for 30-40 minutes, until the pastry is puffed and the cheese is bubbly and golden.

Cool slightly and cut into squares with a pizza cutter.