Flaky Tomato and Montasio Tarts

Yield: 4 portions

Flaky Tomato and Montasio Tarts


  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons olive oil
  • 1-1/2 pints grape or cherry tomatoes, halved
  • 1 shallot, sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine
  • 1 cup coarsely grated Montasio cheese, divided
  • 1 teaspoon Dijon mustard
  • 1 cup baby arugula


  1. Heat oven to 400°F.
  2. a baking sheet with parchment.
  3. Unfold the pastry on the prepared baking sheet.
  4. With a rolling pin, flatten and smooth, then with a fork prick all over.
  5. In a large skillet over medium-high heat, heat the oil.
  6. Add tomatoes, shallot, salt and pepper.
  7. Cook, tossing occasionally, until tomatoes begin to release their juices, 4 to 5 minutes.
  8. Add wine; cook until nearly evaporated, about 1 minute.
  9. Sprinkle the pastry with half the Montasio, leaving a 1/2-inch border.
  10. Brush borders with mustard; spread tomato mixture over cheese.
  11. Bake until golden brown, 20 to 25 minutes.
  12. To serve, top with arugula and remaining Montasio cheese.

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