Buffalo Mozzarella Tomato And Pesto Tarts Recipes

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA

Steps:

• Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
• Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
• Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
• Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
• Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

BUFFALO MOZZARELLA, TOMATO AND PESTO TARTS

Steps:

• In a small saucepan of boiling salted water, immerse the tomatoes for 15 seconds. Pull off the skin and but 12 thick slices, or cut six slices and halve them crosswise. Cut three 5-inch rounds from each of the two pasty sheets. Transfer to a parchment-lined baking sheet. Place two slices of tomato and two slices of mozzarella in the center of each dough disk, overlapping slightly. Refrigerate for 15 minutes and preheat the oven to 400 degres, convection if possible. Brush the exposed edges with beaten egg and place a few dollops of pesto on each. Bake for 12 to 15 minutes, until the pastry edges are golden brown. Serve at once.

MOZZARELLA TART WITH PESTO

Steps:

• Heat oven to 400°F.
• Spray 11-inch tart pan with removable bottom with cooking spray. Roll out dough on lightly floured surface into an 11-inch circle. Place in prepared pan. Prick dough several times with fork. Brush with egg. Bake 12 to 15 min. or until golden brown.
• Meanwhile, heat dressing in a large skillet on medium-high heat. Add chicken, onions and crushed red pepper; cook and stir 5 min. or until chicken is no longer pink and onions are crisp-tender.
• Spread crust with pesto sauce. Top with chicken mixture, roasted red peppers, tomatoes and cheese.
• Bake 10 to 12 min. or until chicken is done and cheese is melted. Remove tart from rim of pan. Cut into wedges to serve.

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO

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.

TOMATO, PEACH, BUFFALO MOZZARELLA, AND BRESAOLA TARTINE

Steps:

• Drizzle toasted bread with oil; season with flaky salt and pepper. Divide bresaola evenly between toasts. Top evenly, in a single overlapping layer, with cheese, tomatoes, and peaches. Drizzle with more oil and season with flaky salt and pepper.

MOZZARELLA, TOMATO & BLACK OLIVE TARTS

Steps:

• Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
• Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
• Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.

TOMATO AND MOZZARELLA TART

Steps:

• Preheat the oven to 230°C/gas 8.
• Roll out the puff pastry to 3mm thickness and cut into 4 even-sized circles, each the size of a side plate. Place the puff pastry circles on a greased baking sheet.
• Brush the edges of the puff pastry circles with beaten egg. Press the edges with a fork.
• Spread the mustard, then layer the sliced mozzarella evenly over the pastry circles, leaving an edge of pastry around the outside.
• Arrange the sliced tomatoes in a circle in the centre of each pastry circle. Season with salt and freshly ground pepper, sprinkle with thyme and drizzle with olive oil.
• Bake the tomato tarts for 15-20 minutes until the pastry is cooked through.
• Meanwhile, prepare the salad. Mix together the balsamic vinegar and olive oil. Season with salt and freshly ground pepper. Toss the salad leaves with the salad dressing.
• Transfer the baked tomato tarts to a warm serving plate. Drizzle the pesto over the tarts and arrange a small pile of dressed salad in the centre of each tart. Serve.