“Oka is a Canadian cheese made in the Province of Quebec. It originated in 1893. It has creamy mild flavor and melts well. These tarts would be great in midsummer when the tomatoes are at their best. They could be served as an appy or as part of a brunch or luncheon menu. I am including the baking of the shells as preparation time asthe fillingcan be made as they bake”
READY IN:
30mins
YIELD:
6 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350°F (180°C).
  2. Roll dough to 1/4 inch (0.5 cm) thickness. Cut six - 5 inch (12-cm) squares. Set aside.
  3. In a bowl, beat the egg. Add milk. Brush dough pieces with beaten egg. Fold the sides 1-inch (2.5-cm) to create shell with points. Brush the folded sides with beaten egg. Bake for 15 minutes.
  4. Melt butter in saucepan and sauté garlic, simmer for about 2 minutes.
  5. Add tomatoes and cook 2 or 3 minutes. Add pesto, salt and pepper and mix gently. Remove from heat.
  6. Remove cooked pie crusts from oven and spread evenly with the pesto and tomato mix.
  7. Add grated Oka cheese.
  8. Return to oven for 2 or 3 minutes to melt the cheese.
  9. Serve hot.

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