Fresh Tomato Tart With White Lily Parmesan Pepper Crust Recipes
FRESH TOMATO TART
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.
FRESH TOMATO TART
I clipped this out of a Midwest Magazine years ago and it always gets rave reviews...Putting it here for safe keeping.
Provided by CIndytc
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Unfold the pie crust according to package directions. Line a 9-inch tart pan with pastry (its easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick, but add some pie weights. Partially bake in a 450°F oven to 5 to 7 minutes or until pastry is slightly dry.
- Remove from oven. Remove pie weights. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temp to 375°F.
- Meanwhile, cut the tomatoes into slices; drain the slices on paper towels. Arrange the tomato slices over the melted cheese in the baked crust.
- In a food process bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
- In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated parmesan cheese, and pepper. Spread the mixture evenly over the tomato slices.
- Bake in a 375°F oven for about 25 minutes or until cheese is golden on top. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves.
Nutrition Facts : Calories 357.8, Fat 25.1, SaturatedFat 8.1, Cholesterol 30.9, Sodium 553.3, Carbohydrate 23.1, Fiber 2, Sugar 2.8, Protein 10.7
FRESH TOMATO TART
A simple tart that truly highlights our luscious summer tomato crop. Use whatever crust you like - I think crescent rolls are quick and easy. Enjoy!
Provided by Julie 927
Categories Lunch/Snacks
Time 40m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 5
Steps:
- Press rolls into pie plate.
- Brush with 1 T olive oil.
- Layer 1/2 cheese & basil.
- Place tomatoes in single layer.
- Cover tomatoes with remaining cheese & basil.
- Drizzle 1 T olive oil over top.
- Season with salt & pepper.
- Bake 350 for 30 minutes or until crust is browned.
Nutrition Facts : Calories 189, Fat 10, SaturatedFat 3.7, Cholesterol 30.9, Sodium 289.8, Carbohydrate 17.1, Fiber 1.6, Sugar 2.7, Protein 7.8
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FRESH TOMATO TART - MIDWEST LIVING
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- Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
- Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
- Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
- In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
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