Herbed Tomato Tart Recipes

HERBED TOMATO TARTS

Steps:

• Preheat oven to 425°F.
• On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
• Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
• Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
• Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

HERBED TOMATO TART

Steps:

• Roll one pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet.
• Cut 4 (12 x 1 inch) strips from remaining pastry sheet, and place along edges on top of pastry square, forming a border.
• Reserve remaining pastry for another use.
• Bake at 400 for 10 minutes or until golden. Transfer pastry shell to a wire rack to cool.
• Place tomato slices in a single layer on paper towels; sprinkle evenly with salt.
• Let stand 20 minutes.
• Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients.
• Arrange tomato slices in a single layer on top.
• Sprinkle with herbs; drizzle with oil.
• Bake at 400 for 15 minutes or until cheese melts; serve immediately.
• Note: for the mixed fresh herbs, try combining oregano, basil, chives, sage, tarragon, rosemary, thyme, and dill.
• You can substitute 1 tablespoon mixed dried herbs for fresh.

CHEESE, HERB & TOMATO TART

Steps:

• Preheat oven to 425°.
• Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
• Brush bottom & sides of crust with mustard.
• Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
• Bake until pastry is golden, about 30-35 minutes.
• Lest rest for 10 minutes before serving. Cut into wedges.
• Notes:.
• •Pillsbury rolled crust works beautifully.
• •any spicy stone ground mustard will work.
• •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
• •I used both cheeses.

ROASTED TOMATO AND HERB TART

Steps:

• Preheat oven to 375°F. Place garlic on 6-inch square of foil; drizzle garlic with 1 teaspoon oil. Seal foil packet. Toss tomatoes, salt, pepper, and 2 tablespoons oil in bowl. Arrange tomatoes, cut side up, on rimmed baking sheet. Drizzle any juices in bowl over tomatoes. Place garlic packet on same sheet. Bake until garlic is soft, about 50 minutes. Remove from oven; increase temperature to 400°F.
• Meanwhile, line baking sheet with parchment paper. Roll out puff pastry on floured surface to 10-inch square; transfer to prepared sheet. Using fork, pierce pastry all over. Chill 20 minutes.
• Sprinkle 3/4 cup cheese over pastry, leaving 1-inch plain border. Arrange tomatoes in alternating colors, cut side up, over cheese in 4 rows. Place garlic cloves between tomatoes. Sprinkle with thyme, rosemary, and 1/2 cup cheese. Bake tart until golden, about 25 minutes. Serve warm or at room temperature.