Speakeasy Tomato Tart

Ingredients:

One 10-inch sheet frozen puff pastry, thawed

1 cup coarsely grated fontina cheese

1 pound plum tomatoes, sliced

1 tablespoon olive oil

1 teaspoon Italian seasoning

Freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano

!/2 teaspoon BOOTLEG Speakeasy Seasoned Salt

Instructions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Roll out the puff pastry so it's 1/2 inch bigger on all sides. Transfer to the prepared baking sheet, leaving a 1/2-inch border all around. Scatter the fontina cheese all over the pastry (leaving the border untouched) and set aside. In a large bowl, toss the tomatoes with the oil, Italian seasoning and pepper. Arrange the tomatoes in a single layer (it's ok if they overlap a little) over the fontina--leaving the border--and sprinkle the Parmigiano-Reggiano and Speakeasy Seasoned Salt evenly over the top.

Want more recipe inspiration? Check out other BOOTLEG spice recipes.