Roasted Garlic, Tomato, and Basil Squares |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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My sister prepared a delectable but very high-fat tomato-basil tart. I wanted to find a light version and came up with this appetizer. -Erin Mylroie, St. George, UT Ingredients:
1 package dry yeast (about 2 1/4 teaspoons) |
1/4 teaspoon sugar |
1 cup warm water (100° to 110°) |
3 cups all-purpose flour (about 13 1/2 ounces), divided |
1 teaspoon salt |
cooking spray |
1 whole garlic head |
2 tablespoons yellow cornmeal |
2 cups chopped plum tomato (about 9 ounces) |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup chopped fresh basil |
1/4 cup (1 ounce) grated fresh parmesan cheese |
2 tablespoons light mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Dissolve yeast and sugar in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and 1 teaspoon salt to yeast mixture, stirring until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
3. Preheat oven to 400°.
4. While dough rises, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400° for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
5. Cover a baking sheet with parchment paper; sprinkle with cornmeal. Place dough on prepared baking sheet. Roll dough into a 15 x 10-inch rectangle. Lightly coat dough with cooking spray. Bake at 400° for 10 minutes or until lightly browned; remove from oven. Combine garlic pulp, tomato, and remaining ingredients in a medium bowl. Spread cheese mixture over crust; bake at 400° for 15 minutes or until lightly browned. Let stand for 10 minutes. Cut into 12 squares.
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