Heirloom Tomato Tart With Pesto And Mozzarella Recipes

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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

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

Provided by Trisha Yearwood

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
All-purpose flour, for rolling
1 1/4 pounds heirloom tomatoes (5 or 6 small tomatoes of various colors)
Kosher salt and freshly ground black pepper
2 large eggs
1 cup fresh ricotta
1 teaspoon grated lemon zest
2 cloves garlic, grated
1/2 cup grated Parmesan
Extra-virgin olive oil, for brushing and drizzling
1/4 cup torn fresh mint

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
  • Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
  • For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
  • Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
  • Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
  • Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.

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



Heirloom Tomato Tart image

Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.

Provided by Vallery Lomas

Categories     brunch, dinner, pies and tarts, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
1 1/2 pounds ripe heirloom tomatoes (about 4 medium)
1/4 cup store-bought pesto
3/4 cup shredded mozzarella (about 3 ounces)
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
3 large eggs
1/3 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
  • Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
  • Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
  • Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
  • In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
  • Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
  • Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
  • Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO



Tomato & mozzarella tart with roast pepper pesto image

A simple and colourful tart - great for enjoying with friends

Provided by Angela Nilsen

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 7

375g pack ready-rolled puff pastry
85g coarsley grated parmesan (or vegetarian alternative)
450g jar whole roasted red pepper (we used Karyatis)
olive oil for drizzling (basil oil is good)
4-5 medium-large ripe tomatoes
2 x 125g packs mozzarella balls, drained
basil leaves for scattering

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.

Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For black pepper parmesan pastry
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
2 tablespoons freshly grated parmesan
1/2 teaspoon black pepper
1/4 teaspoon salt
2 to 4 tablespoons ice water
For filling
3/4 lb fresh mozzarella (not unsalted), very thinly sliced
1/2 cuppesto
2 lb mixed heirloom tomatoes, sliced 3/4 inch thick
Special Equipment
pie weights or raw rice

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
  • Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough.)
  • Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
  • Preheat oven to 375°F.
  • Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork.
  • Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.
  • Fill tart shell:
  • Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.

HEIRLOOM TOMATO TARTS



Heirloom Tomato Tarts image

Make and share this Heirloom Tomato Tarts recipe from Food.com.

Provided by Food.com

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

10 tomatoes, sliced
2 tablespoons olive oil
flaked sea salt
black pepper
1 roll, ready-made puff pastry (defrosted)
1/2 lb buffalo mozzarella, sliced
1 egg, beaten
fresh basil leaf

Steps:

  • Preheat the oven to 375°F.
  • Place sliced tomatoes on a non-stick baking tray and drizzle with olive oil; season with salt and pepper then place into the oven.
  • Roast for 20 minutes or until the tomatoes are soft and caramelizing around the edges.
  • Remove from the oven and allow to cool slightly; turn the oven down to 325°F.
  • Roll pastry out thin and place on a paper-lined baking sheet; score the edges to make a border; make sure not to slice through the pastry. Then bake halfway (for approximately 10 minutes); remove from the oven.
  • place tomatoes and mozzarella on the pastry, alternating the two.
  • brush the edges of the pastry with the beaten egg.
  • Drizzle a little olive oil over the tomatoes and mozzarella; season with salt and pepper.
  • Place back in the oven for approximately 10-15 minutes; until the pastry is crisp and golden.
  • Remove from the oven and top with fresh basil leaves.

Nutrition Facts : Calories 230, Fat 14.6, SaturatedFat 6, Cholesterol 60.9, Sodium 311.3, Carbohydrate 13.9, Fiber 2.7, Sugar 6, Protein 12.2

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 :

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MOZZARELLA TOMATO TART - OH SWEET BASIL
2016-08-16 Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a small bowl, combine melted butter and garlic. Arrange a sheet of phyllo dough on parchment. Brush phyllo completely with butter-garlic sauce. Top with another layer of phyllo and brush with sauce.
From ohsweetbasil.com


A SPRINKLE OF SALT A SPRINKLE OF SALT
2020-02-04 All Recipes; Sweets; What's for Dinner; Bake; Videos; About; Search Heirloom Tomato + Pesto Tart . February 04, 2020 by Sara Holt-Moseson in Vegetarian, Main Dish, Pizza. Heirloom Tomato + Pesto Tart - sprinkled with Everything but the Bagel Spice - the perfect quick and fresh dinner for a busy Tuesday Night! So one thing I love almost more than anything else …
From sprinkleofsalt.ca


A TIMELESS TOMATO TART - THE NEW YORK TIMES
2020-07-17 Recipe: Heirloom Tomato Tart And to Drink … The richness of eggs, cream and cheese, the sharp, herbal flavors of pesto, and the juicy, acidic qualities of fresh tomatoes form a combination that ...
From nytimes.com


TOMATO TART RECIPE - BROWN EYED BAKER
2013-07-16 Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is deep golden brown, 10 to 15 minutes. Let cool on a wire rack for 5 minutes, then sprinkle with basil. Slide the tart onto a cutting board, slice into pieces and serve.
From browneyedbaker.com


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Top Asked Questions

How do you use pesto to make a tomato tart?
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.
What is the best way to make a pesto bread?
Poke the pastry all over with a fork. Brush with a light layer of beaten egg. Cover the crust with a thin layer of pesto and a sprinkling of freshly grated Parmesan cheese. Bake in 425 F degree oven for about 10 minutes until it was lightly browned. Add a layer of shredded mozzarella cheese and sliced tomatoes.
How do you use pesto to make pesto custard?
Spread ¼ cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese. In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
How do you cook with mozzarella cheese and tomatoes?
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. Lay torn strips of prosciutto under the peppers and scatter the baked tart with toasted pine nuts.

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