Sundried Tomato Tart

This cheese tart comes together fast, but feels fancy. Savory sundried tomatoes and fresh thyme ornament a flaky crust topped with a creamy blend of Belfonte Cottage Cheese and goat cheese. It’s equally at home at a festive cocktail party or served family-style alongside steaming bowls of butternut squash soup.

Directions:

Preheat oven to 375 degrees. Grease a 13×9 inch pan and spread puff pastry evenly in a sheet, crimping at the corners to make a border for your tart. In a food processor, combine two cloves of garlic and ½ tsp salt. Add 2 cups Belfonte Cottage Cheese and a 4 oz. log of plain or herbed goat cheese. Spread mixture evenly across the prepared puff pastry. Sprinkle cheese tart with sundried tomatoes and fresh thyme. Bake at 375 degrees for 30 minutes. Allow to cool 10-15 minutes in pan, then cut into rectangles for serving. Serves 16 (large slices).