Baked Tomato-Ricotta Tart

• 16 each plum tomatoes, cut into 1/2-inch-thick slices King Sooper's 1 lb For $0.99 thru 02/09
• 3/4 cup Kraft Sundried Tomato and Oregano Dressing
• 2 cups whole milk ricotta cheese, drained
• - goat cheese, softened
• - Philadelphia Brick Cream Cheese, softened
• 1/2 cup red onions, chopped
• 1/4 cup fresh basil, chiffonade
• 1/4 cup fresh parsley, chopped
• 8 sheets frozen puff pastry sheets, thawed
• 8 each eggs, lightly beaten

1. Place tomatoes in parchment paper-lined full sheet pan (or in half sheet pan for trial recipe).
2. Brush with 6 Tbsp.
3. (90 mL) of the dressing (or 1-1/2 Tbsp.
4. 22 mL of the dressing for trial recipe).
5. Bake in 325 degrees F-convection oven 8 to 10 min.
6. or until tomatoes are heated through; cool.
7. Meanwhile, mix cheeses, onions, basil and parsley until well blended.
8. Place 1 puff pastry sheet on cutting board; brush with egg.
9. Cut centre from second puff pastry sheet, leaving a 1-inch border on all sides.
10. Remove centre section; reserve for another use.
11. Place pastry border over the full puff pastry sheet; press dough gently together to secure.
12. Repeat with remaining puff pastry sheets to form 4 tarts (or 1 tart for trial recipe).
13. Brush edges with eggs.
14. Fill centres of tarts with cheese mixture, adding about 1 cup (250 mL) of the cheese mixture to each tart.
15. Arrange tomatoes in rows over cheese mixture.
16. Bake 10 to 12 min.
17. or until cheese filling is set.
18. Brush evenly with remaining 6 Tbsp.
19. (90 mL) dressing (or remaining 1-1/2 Tbsp.
20. 22 mL dressing for trial recipe).
21. Serve warm or at room temperature.

tomatoes, tomato, milk ricotta cheese, goat cheese, cream cheese, red onions, fresh basil, fresh parsley, pastry, eggs

Taken from www.kraftrecipes.com/recipes/baked-tomato-ricotta-tart-104861.aspx (may not work)