Fresh Tomato Tart With White Lily Parmesan Pepper Crust Recipes

FRESH TOMATO TART

Steps:

• In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack., Remove sides of tart pan. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper.

TOMATO TART

Steps:

• Preheat oven to 450 F. Make your favorite pie crust recipe. Roll it out and fit it into a 9-inch tart pan with removable bottom (a 9-inch shallow pie dish would work as well). With a fork, prick holes in the bottom of the crust, place some foil down on top of the crust and weigh it down with some dried beans or pie weights. Partially bake the crust for 8-10 minutes in a 450 F oven. Remove it from the oven and let it cool completely before assembling the tart (about 1-2 hours). At this point, lower the heat in the oven to 375 F.
• Meanwhile, remove the stem part of the tomatoes and thinly slice them. Lay slices on a couple pieces of paper towel to drain. Remove any gooey/seedy parts and discard. Let them drain while the crust cools.
• When crust is cool, spread two tablespoons of mustard in the bottom of the crust. Top with chopped olives, 1/4 cup of mozzarella, all of the tomatoes, pepper, salt, garlic, chives and basil. Then add a little more mozzarella.
• In a small bowl combine the 1/2 cup Greek yogurt with the remaining cup of mozzarella and 1/2 cup of Parmesan. Spread the yogurt/cheese mixture over top of the other ingredients. Place the tart carefully onto a rimmed sheet pan and place it back into the oven (375 F) for 40-50 minutes or until the top is a deep golden brown. Let the tart cool for 10-15 minutes before slicing and serving.

FRESH TOMATO TART

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 WITH WHITE LILY PARMESAN PEPPER CRUST

Steps:

• DIRECTIONS Preheat oven to 400 degrees.
• Lightly spray 11 x 16 tart pan or baking sheet with non-stick cooking spray.
• Remove six White Lily Frozen Dough pieces from the freezer.
• Allow White Lily Frozen Roll Dough to thaw.
• To thaw the rolls quickly: place wrapped dough in the microwave for about 30 seconds.
• Turn and heat just until dough is soft, but not warm.
• Using a rolling pin or stretching with your hands, roll dough as thin as possible.
• Sprinkle the pepper and Parmesan cheese over the dough and roll so the ingredients stick into the dough.
• Place cheese side up on baking sheet or tart pan.
• Prick dough with a fork and bake for 8 to 10 minutes or until lightly browned.
• Meanwhile chop basil and slice tomatoes into to ¼-inch slices.
• Brush crust lightly with olive oil.
• Layer the cheese on the dough and return to oven for 2 to 3 minutes, until the cheese melts.
• Remove from oven.
• Spread the pesto in a thin layer on top of the cheese.
• Top with tomato slices.
• Sprinkle the top with basil and toasted pine nuts.