HEIRLOOM TOMATO TART
Provided by Trisha Yearwood
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
HEIRLOOM TOMATO TART
Here's a delicious way to use the tomato bounty from your garden or the great buys from the local farmers' market. If you don't have heirloom tomatoes, try regular tomatoes with grape or plum tomatoes. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle a large baking sheet with 1 teaspoon cornmeal., On a lightly floured surface, roll pastry into a 12-in. circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick thoroughly with a fork. Sprinkle with Asiago cheese., Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack., Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese; garnish with basil if desired. Serve immediately.,
Nutrition Facts : Calories 236 calories, Fat 14g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
HEIRLOOM TOMATO TART WITH VEGAN BASIL RICOTTA RECIPE BY TASTY
Fresh heirloom tomatoes are the star of the show in this gorgeous tomato tart. Keep it dairy-free with vegan ricotta that uses cashews to replicate the creamy texture of cheese. Make this at the height of tomato season for your next summer get-together!
Provided by Rachel Gaewski
Time 4h50m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Combine the cashews and warm water in a medium bowl. Cover and soak for 3 hours, then drain, discarding the soaking water.
- Make the ricotta: In the bowl of a food processor, combine the whole basil leaves, spinach, lemon juice, 1 tablespoon of olive oil, and the kosher salt. Process for 30 seconds, until all of the leaves are broken down into a dark green paste.
- Add the soaked cashews and cold water. Blend for 15-30 seconds, until the cashews are broken down but the mixture is not completely smooth, resembling the texture of ricotta. Set aside.
- Preheat the oven to 375˚F (190˚C). Line a 13x18-inch (33x45 cm) baking sheet with parchment paper.
- Remove the stems from the tomatoes, then slice into ⅛-inch (3 mm) thick rounds.
- Unroll the filo dough into a flat sheet. Carefully transfer a single layer of dough to the prepared baking sheet and lightly brush all over with olive oil. Place another sheet on top and brush lightly with olive oil. Repeat stacking and brushing with the remaining sheets of dough. Brush the edges of the filo dough with more olive oil to make sure they become golden brown and crispy when baking.
- Dollop the ricotta over the top layer of filo and spread in an even layer, being careful not to tear the dough.
- Layer the tomato slices over the ricotta, covering entirely. Drizzle the remaining 1 tablespoon olive oil over the tomatoes. Top with the sliced garlic and red pepper flakes, if using, on top.
- Bake for 25-30 minutes, until the edges of the filo dough are golden brown and the tomatoes are cooked but not mushy.
- Garnish with the thinly sliced basil and flaky sea salt, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
HEIRLOOM TOMATO TART WITH RICOTTA AND BASIL RECIPE - (4.8/5)
Provided by margiekyle
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and cover baking sheet with parchment paper. On a floured surface, roll out puff pastry to 9x13-inch rectangle. Transfer puff pastry to baking sheet and prick with fork. Bake for 25 minutes or until golden brown and crisp. Let cool completely on cooling rack. Thinly slice tomatoes and lay out on paper towels to absorb some liquid. Lay paper towels on top, and gently press to absorb additional moisture. In medium bowl, stir together ricotta and olive oil until creamy. Season with salt and pepper. Spread ricotta mixture over cooled puff pastry, leaving 1/2-inch border on edges. Arrange tomatoes on top (varying color and size) and sprinkle with basil. Season with salt and pepper, and drizzle with olive oil. Cut into 6 squares.
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