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Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange tomato and onion slices on the prepared pan. Brush with oil; sprinkle with garlic, salt and pepper. Bake for 20 minutes. Sprinkle with 1/3 cup Parmesan. Bake for about 3 minutes more or until cheese is melted; cool.
Meanwhile, line another large baking sheet with parchment paper; set aside. On a lightly floured surface, roll puff pastry into a 13-by-9-inch rectangle. Use a sharp knife or pastry wheel to cut a 1-inch strip off each side of the pastry. Place the pastry rectangle on the prepared pan.
In a small bowl, combine egg and water. Brush the edges of the pastry rectangle with the egg mixture; place pastry strips on edges of rectangle, trimming to fit. Brush pastry all over with egg mixture. Prick bottom of pastry with a fork. Bake for 12 to 15 minutes or until golden brown. If bottom is puffed, gently and carefully press down with the back of a long-handled spatula. Transfer to a wire rack; cool.
In a medium bowl, combine cream cheese, 1/3 cup salad dressing and the remaining 1/3 cup Parmesan. Beat with an electric mixer until smooth. Stir in 1 tablespoon parsley.
To serve, spread cream cheese mixture over the pastry. Top with the roasted tomato and onion slices, overlapping as necessary. Sprinkle with basil (and/or additional parsley). Cut tart into 16 pieces. Serve with salad dressing.