Cheese Herb Tomato Tart Recipes

TOMATO AND GOAT CHEESE TARTS

Steps:

• Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
• Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
• Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
• Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

CHEF JOHN'S TOMATO TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
• Freeze dough until firm, about 10 minutes.
• Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
• Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
• Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
• Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

TOMATO TART WITH THREE CHEESES

Steps:

• Unfold pastry sheet on a lightly floured surface. Roll into a 12-in. square; transfer to a parchment-lined baking sheet. Prick with a fork. , Combine the mozzarella cheese, provolone cheese and basil; sprinkle over the pastry to within 1 in. of edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with Parmesan cheese., Bake at 400° for 15-20 minutes or until pastry is golden brown. Remove tart from baking sheet to a wire rack to cool for 5 minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature.

RUSTIC TOMATO CHEESE TART

Steps:

• Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.

HERBED TOMATO TART

Steps:

• Roll one pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet.
• Cut 4 (12 x 1 inch) strips from remaining pastry sheet, and place along edges on top of pastry square, forming a border.
• Reserve remaining pastry for another use.
• Bake at 400 for 10 minutes or until golden. Transfer pastry shell to a wire rack to cool.
• Place tomato slices in a single layer on paper towels; sprinkle evenly with salt.
• Let stand 20 minutes.
• Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients.
• Arrange tomato slices in a single layer on top.
• Sprinkle with herbs; drizzle with oil.
• Bake at 400 for 15 minutes or until cheese melts; serve immediately.
• Note: for the mixed fresh herbs, try combining oregano, basil, chives, sage, tarragon, rosemary, thyme, and dill.
• You can substitute 1 tablespoon mixed dried herbs for fresh.

HERBED TOMATO TARTS

Steps:

• Preheat oven to 425°F.
• On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
• Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
• Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
• Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

ROASTED TOMATO AND HERB TART

Steps:

• Preheat oven to 375°F. Place garlic on 6-inch square of foil; drizzle garlic with 1 teaspoon oil. Seal foil packet. Toss tomatoes, salt, pepper, and 2 tablespoons oil in bowl. Arrange tomatoes, cut side up, on rimmed baking sheet. Drizzle any juices in bowl over tomatoes. Place garlic packet on same sheet. Bake until garlic is soft, about 50 minutes. Remove from oven; increase temperature to 400°F.
• Meanwhile, line baking sheet with parchment paper. Roll out puff pastry on floured surface to 10-inch square; transfer to prepared sheet. Using fork, pierce pastry all over. Chill 20 minutes.
• Sprinkle 3/4 cup cheese over pastry, leaving 1-inch plain border. Arrange tomatoes in alternating colors, cut side up, over cheese in 4 rows. Place garlic cloves between tomatoes. Sprinkle with thyme, rosemary, and 1/2 cup cheese. Bake tart until golden, about 25 minutes. Serve warm or at room temperature.