Serves: 4 to 6
Prep Time: 15
Cook Time: 30
1 refrigerator rolled pastry crust (7 oz)
1 tbsp Dijon mustard
1 cup grated Parmesan cheese, divided
2 medium assorted heirloom tomatoes, cut into 1/4-inch slices
1/4 red onion, thinly sliced
2 tbsp Newman’s Own® Lemon Basil Vinaigrette
1/4 tsp salt
1/4 tsp black pepper
8 fresh basil leaves, torn
Preheat oven to 425˚F
In small bowl, whisk together egg and 1 tbsp water
Arrange pastry crust on parchment paper–lined baking sheet. Spread mustard evenly on crust, leaving 2-inch border. Sprinkle 3/4 cup cheese over top.
Arrange tomatoes and onion on top of cheese in decorative pattern, slightly overlapping. Drizzle with vinaigrette, then sprinkle with salt, pepper and remaining cheese.
Fold edges of pastry toward the center, overlapping toppings, to create a pleated border. Brush pastry with egg wash.
Bake in lower third of oven for 30 to 35 minutes or until sauce bubbles and pastry is golden brown.
Let cool for 10 to 15 minutes before slicing. Cut into wedges, garnish with basil and serve warm or at room temperature.