Cheese Tomato Pesto Tart Recipes

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TOMATO PESTO TART



Tomato Pesto Tart image

Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes. -Judy Hannebaum, Freeland, Washington

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 sheet refrigerated pie pastry
1-1/2 cups shredded part-skim mozzarella cheese, divided
2 plum tomatoes, thinly sliced
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons prepared pesto
1/2 teaspoon freshly ground pepper

Steps:

  • On a lightly floured surface, unroll pie pastry. Roll into a 14x12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned., Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.

Nutrition Facts :

PESTO CHEESE TARTS



Pesto Cheese Tarts image

Jean Kern's quick and easy tarts are perfect party fare. "Whether I make them for an event or a simple family gathering, everyone always raves about them," she writes from Charlotte, North Carolina.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 15 appetizers.

Number Of Ingredients 7

2/3 cup chopped tomatoes
1/3 cup mayonnaise
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
2 teaspoons prepared pesto
1/8 teaspoon pepper
1 package (1.9 ounces) frozen miniature phyllo tart shells

Steps:

  • In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned.

Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 68mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CHEESE, TOMATO & PESTO TART



Cheese, tomato & pesto tart image

Easy-to-make with just five ingredients

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 30m

Number Of Ingredients 5

375ml pack ready-rolled puff pastry
85g wensleydale cheese (or other crumbly, sharp cheese)
handful pitted olives
250g punnet cherry tomatoes , halved
2 tbsp pesto , try using fresh from the chiller cabinet

Steps:

  • Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
  • Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.

Nutrition Facts : Calories 475 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.63 milligram of sodium

SUNNY'S HEIRLOOM TOMATO AND PESTO TART



Sunny's Heirloom Tomato and Pesto Tart image

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 2 tarts

Number Of Ingredients 15

2 premade pie crusts, store bought or homemade
Nonstick baking spray
3 to 4 heirloom tomatoes in various colors, sliced 1/4-inch thin
2 tablespoons olive oil
Salt and freshly ground black pepper
1 bunch parsley (1 lightly packed cup)
1 bunch basil (1 lightly packed cup)
10 sprigs thyme, leaves stripped
3 to 4 cloves garlic
1/2 cup grated Parmesan cheese, plus more for garnish
1/2 cup almond slivers
Zest of 2 lemons
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Set the crusts. Unroll and press the pie crusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes.
  • Preheat the oven to 425 degrees F.
  • Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit
  • of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375 degrees F.
  • Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds,
  • lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending.
  • Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
  • Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA



Heirloom Tomato Tart with Pesto and Mozzarella image

In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!

Provided by lolalobato

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ⅔ cups sifted all-purpose flour
7 tablespoons cold butter, diced
1 egg, beaten
2 teaspoons water
1 teaspoon salt
1 teaspoon white sugar
1 cup pesto, or as needed
1 (8 ounce) ball fresh mozzarella cheese
2 cups heirloom cherry tomatoes, halved
1 pinch coarse sea salt to taste

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.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g

SUN-DRIED TOMATO AND PESTO TORTA



Sun-Dried Tomato and Pesto Torta image

You can make this up to three days ahead; be sure to start at least one day in advance.

Categories     Condiment/Spread     Food Processor     Cheese     Garlic     Nut     Tomato     Appetizer     No-Cook     Christmas     Cocktail Party     Low Carb     New Year's Eve     Basil     Pine Nut     Winter     Christmas Eve     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 14

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Steps:

  • Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

BAKED PESTO PASTA WITH TOMATO & CHEESE



Baked Pesto Pasta With Tomato & Cheese image

This is a different twist on my family's old favorite: Baked Penne. This recipe is also meatLESS, which I like, but I am sure you can improvise and add ground meat or sausage if you prefer. This is great for potlucks or parties because it can easily be made ahead of time. I saw a version of this made on 30 Minute Meals, but I prefer to make my own pesto sauce from scratch, because I am not too fond of the store bought. To save time, please feel free to use store bought pesto. I also chose to use whole wheat pasta in this as well. Because of the great flavors of pesto, cheese and tomatoes, I find that it is easy to sub whole wheat pasta, even for folks who might be skeptical.

Provided by Kozmic Blues

Categories     Healthy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb plain pasta or 1 lb whole wheat pasta (penne, ziti, shells or corkscrews work well)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 yellow onion, diced
1 (28 ounce) can crushed tomatoes
1 bay leaf
crushed red pepper flakes, to taste
1/2 cup fresh basil leaf
salt and pepper
1 cup basil pesto (I use Basil Pesto "Lighter" Version-Basil Pesto - "Lighter Version")
1 cup part-skim ricotta cheese
1/2 cup freshly grated parmigiano-reggiano cheese
1/2 lb part-skim mozzarella cheese, shredded

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • Preheat your pot for the tomato sauce over medium heat.
  • Add olive oil, then garlic and saute for 2-3 minutes.
  • Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
  • Add the crushed tomatoes and stir well.
  • When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
  • Let sauce simmer while you make your pesto (if not using store bought).
  • Preheat broiler.
  • Add pasta to boiling water and cook until just barely al dente.
  • Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
  • Add pasta to a casserole dish.
  • Top with the tomato basil sauce.
  • You don't need to use all of the sauce, but rather serve the extra on the side.
  • Top casserole with shredded mozzarella cheese.
  • Place under broiler for about 5 minutes, or until cheese is melted.
  • **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
  • Remove foil for last 5-10 minutes in order to melt cheese.

Nutrition Facts : Calories 573.2, Fat 17.5, SaturatedFat 7.9, Cholesterol 41.7, Sodium 690.7, Carbohydrate 77.3, Fiber 9.4, Sugar 7.4, Protein 29.3

TOMATO PESTO TART



Tomato Pesto Tart image

Recipe courtesy of "Hunt's". Seeing as DH and I LOVE pesto, I look for all kinds of ways to use it. This side dish would go great with grilled chicken, fish or steak or punch up a great tomato soup. I have NOT tried this recipe, so please feel free to offer suggestions...

Provided by MrsKnox2016

Categories     Grains

Time 30m

Yield 9 serving(s)

Number Of Ingredients 4

1 puff pastry sheet
1/2 cup pesto sauce
1 cup mozzarella cheese, shredded
14 1/2 ounces whole canned tomatoes or 1 large tomatoes, sliced thinly

Steps:

  • Preheat oven to 400°F and lightly grease baking sheet.
  • Unfold puff pastry on lightly floured surface, roll out into 12-inch square.
  • Crimp edges (or gently fold over 1/2 inch of edge).
  • Spread pesto evenly over top, sprinkle with cheese.
  • Top with thin tomato slices, top with rest of cheese.
  • Bake 17 to 20 minutes or until golden brown.

Nutrition Facts : Calories 195.3, Fat 13.2, SaturatedFat 4.3, Cholesterol 9.8, Sodium 204.8, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 5.1

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