Bite Size Tomato And Mozzarella Tarts Recipes

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TOMATO AND MOZZARELLA BITES



Tomato and Mozzarella Bites image

A great way to serve tomato mozzarella salad. Great presentation; always a hit! You can find the bite-sized mozzarella ('Bocconcini') at most supermarkets. If they are on the larger side, cut them in half.

Provided by MADDIECAT

Categories     Salad     Vegetable Salad Recipes     Caprese Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 7

20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often labeled bocconcini)
salt and pepper to taste
½ cup balsamic vinegar
¼ cup extra virgin olive oil
20 toothpicks

Steps:

  • Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
  • Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 5.4 g, Cholesterol 39.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 9.4 g, SaturatedFat 8.1 g, Sodium 151.8 mg, Sugar 3.3 g

BITE-SIZE TOMATO AND MOZZARELLA TARTS



Bite-Size Tomato and Mozzarella Tarts image

These are tasty appetizers that call for fresh mozzarella. The recipe is from Paula Deen that was published in Ladies Home Journal.

Provided by CookingONTheSide

Categories     Vegetable

Time 35m

Yield 8-9 tarts, 8-9 serving(s)

Number Of Ingredients 6

flour, for work surface
1 sheet frozen puff pastry, thawed (from a 17.3 ounce box)
1 1/2 tablespoons parmigiano-reggiano cheese, shredded
1 large plum tomato, thinly sliced (about 8-9 slices)
3 ounces salted fresh mozzarella cheese, very thinly sliced (8-9 slices)
1 tablespoon fresh basil, chopped

Steps:

  • Heat oven to 400 degrees; line a baking sheet with parchment paper; set aside.
  • On a lightly floured surface, unfold pastry.
  • Using a 3-inch biscuit cutter, cut out 8-9 rounds and transfer to prepared baking sheet, placing 1 inch apart.
  • Using a fork, prick each round in several places.
  • Bake 5 minutes.
  • Sprinkle each round with about 1/2 t Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper.
  • Top each with 1 mozzarella slice.
  • Bake until pastry is puffed and golden, 12-14 minutes.
  • Sprinkle each tart with basil and serve warm.

Nutrition Facts : Calories 206.2, Fat 14.3, SaturatedFat 4.5, Cholesterol 9.1, Sodium 159.3, Carbohydrate 14.4, Fiber 0.6, Sugar 0.5, Protein 5

TOMATO AND MOZZARELLA TART



Tomato and Mozzarella Tart image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 pound tomatoes, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
1 round pie dough (homemade or store-bought)
1 large egg, beaten with a splash of water for egg wash
6 ounces packaged shredded mozzarella
1 clove garlic, minced
1/4 cup chopped fresh basil, plus more for garnish
Flaky salt, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
  • Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
  • Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
  • Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!

TOMATO AND MOZZARELLA TART



Tomato and Mozzarella Tart image

From America's Test Kitchen. A recipe designed to render a crispy crust. They say: "Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes. "

Provided by SweetSueAl

Categories     Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

unbleached all-purpose flour, for work surface
1 1/8 lbs puff pastry, thawed in box in refrigerator overnight
1 large egg, beaten
2 ounces grated parmesan cheese (about 1 cup)
1 lb plum tomato, cored and cut crosswise into 1/4-inch-thick slices (about 3 to 4 medium)
table salt
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
ground black pepper
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
2 tablespoons chopped fresh basil

Steps:

  • Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
  • With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
  • With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
  • Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
  • Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
  • With pizza wheel or knife, trim excess dough from corners.
  • Adjust oven rack to lower-middle position and heat oven to 425 degrees.
  • Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
  • Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
  • Transfer to wire rack; increase oven temperature to 425 degrees.
  • While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.
  • Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
  • Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
  • Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.
  • Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO



Tomato & mozzarella tart with roast pepper pesto image

A simple and colourful tart - great for enjoying with friends

Provided by Angela Nilsen

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 7

375g pack ready-rolled puff pastry
85g coarsley grated parmesan (or vegetarian alternative)
450g jar whole roasted red pepper (we used Karyatis)
olive oil for drizzling (basil oil is good)
4-5 medium-large ripe tomatoes
2 x 125g packs mozzarella balls, drained
basil leaves for scattering

Steps:

  • Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
  • Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
  • Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium

BITE-SIZED FRUIT TARTS



Bite-Sized Fruit Tarts image

These delightful bitefuls take just a bit of time, but they are really easy! I made them with a Fourth of July theme, but feel free to vary the preserves and fruit for colors that suit your special occasion!

Provided by Bibi

Time 2h45m

Yield 24

Number Of Ingredients 17

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup all-purpose flour
¼ teaspoon kosher salt
cooking spray
½ cup whole milk
¼ cup heavy cream
⅛ teaspoon kosher salt
¼ cup white sugar
1 large egg, beaten
1 teaspoon vanilla extract
8 teaspoons raspberry preserves
24 raspberries
8 teaspoons blueberry preserves
24 blueberries
8 teaspoons pineapple preserves
24 slices banana

Steps:

  • Combine butter and cream cheese for crust in a mixing bowl and mix until smooth. Gradually stir in flour and salt until well blended. Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.
  • Remove dough from the refrigerator and place on a floured surface. Divide dough evenly into 24 pieces; shape each piece into a ball.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 24-cup mini-muffin tin with cooking spray.
  • While the oven is preheating, press dough onto the bottoms and up the sides of the greased muffin cups. Place the pan on a cookie sheet and set aside.
  • Combine milk, cream, and salt for filling in a small saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble around the edges of the pan and wisps of steam are visible, about 3 minutes.
  • Stir sugar and egg together in a bowl. Pour 1/4 of the hot milk mixture into the bowl and stir until well combined. Pour the egg mixture into the saucepan and continue to cook and stir until mixture is bubbling and has thickened slightly, about 3 minutes. Remove from the heat and stir in vanilla. Spoon about 1 tablespoon filling into each muffin cup.
  • Bake in the preheated oven for 10 minutes. Lower the oven to 350 degrees F (175 degrees C) and continue baking until filling is set, about 15 more minutes. Remove from the oven and set on a wire rack to cool for 10 minutes. Remove tarts from the pan and place directly on the wire rack; let cool for 20 minutes.
  • Place 1 teaspoon raspberry preserves on top of 8 tarts, then top each with a raspberry. Make remaining tarts by topping 8 with blueberry preserves and blueberries, and the remaining 8 with pineapple preserves and banana slices. Serve at room temperature.

Nutrition Facts : Calories 112 calories, Carbohydrate 12.6 g, Cholesterol 25.7 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 47.4 mg, Sugar 6.9 g

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