Mccormicks Tomato Goat Cheese Rosemary Tart Recipes

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TOMATO AND GOAT CHEESE TARTS



Tomato and Goat Cheese Tarts image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 4 individual tarts

Number Of Ingredients 11

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into four 1/4-inch-thick slices
3 tablespoons julienned basil leaves

Steps:

  • Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  • Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

MCCORMICK'S TOMATO, GOAT CHEESE & ROSEMARY TART



McCormick's Tomato, Goat Cheese & Rosemary Tart image

Slices of juicy summer tomatoes, creamy goat cheese and antioxidant-rich rosemary combine to make this savory tart. Cut into thin wedges to serve as an appetizer. Found this on the McCormick web site. Would like to thank French Tart for her wonderful photos of this recipe.

Provided by debbie lopez

Categories     Other Appetizers

Time 35m

Number Of Ingredients 9

1 refrigerated pie crust
1 1/2 tsp rosemary, finely crushed
1/2 tsp garlic powder
1/2 tsp oregano, dried
1/4 tsp black pepper
1/4 tsp salt
2 oz goat cheese, softened (chevre)
1/4 c low-fat whipped cream cheese
2 medium tomatoes, thinly sliced

Steps:

  • 1. Preheat oven to 400°F Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended.
  • 2. Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
  • 3. Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.

MCCORMICK'S TOMATO, GOAT CHEESE AND ROSEMARY TART



Mccormick's Tomato, Goat Cheese and Rosemary Tart image

Slices of juicy summer tomatoes, creamy goat cheese and antioxidant-rich rosemary combine to make this savory tart. Cut into thin wedges to serve as an appetizer. Found this on the McCormick web site. Would like to thank French Tart for her wonderful photos of this recipe.

Provided by Debbwl

Categories     < 60 Mins

Time 35m

Yield 8 appetizer

Number Of Ingredients 9

1 refrigerated pie crust (from 15-ounce package)
1 1/2 teaspoons rosemary, finely crushed
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1/4 teaspoon black pepper, Coarse Ground
1/4 teaspoon sea salt
2 ounces goat cheese, softened (chevre)
1/4 cup low-fat whipped cream cheese
2 medium tomatoes, thinly sliced

Steps:

  • Preheat oven to 400°F Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended.
  • Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
  • Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.

FRESH TOMATO AND GOAT CHEESE TART



Fresh Tomato And Goat Cheese Tart image

Provided by Florence Fabricant

Categories     side dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, minced
2 medium ripe tomatoes, peeled, seeded and finely chopped
1 tablespoon minced fresh basil
2 sun-dried tomatoes, minced
Salt and freshly ground black pepper
3 eggs, lightly beaten
1 1/4 cup half-and-half
1 cup fresh goat cheese, mashed
1/2 cup freshly grated Parmesan cheese
1 9-inch parbaked pie crust
1 large tomato, peeled and sliced
1 tablespoon sweet butter

Steps:

  • Heat the oil in a skillet. Saute the onion until soft but not brown. Stir in the garlic, then add the chopped tomatoes. Simmer for about 10 minutes until the mixture is thick. Season with basil, sun-dried tomatoes, salt and pepper. Allow to cool to room temperature.
  • Preheat oven to 350 degrees.
  • Beat eggs with half-and-half and a pinch of salt. Stir in the cheeses and the tomato mixture. Pour the mixture into the pie crust.
  • Arrange the tomato slices on top and dot with butter. Bake about 35 minutes, until the custard is set. Cool briefly, then serve.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 25 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 425 milligrams, Sugar 4 grams, TransFat 0 grams

TOMATO AND GOAT CHEESE TART



Tomato and Goat Cheese Tart image

Serve this savory tart as a side dish or cut into little squares as an hors d'oeuvre. A layer of sour cream and mustard topped with sauteed leeks prevents the crust from getting soggy under juicy tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes one 12-inch tart

Number Of Ingredients 10

All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
1 tablespoon sour cream
1 teaspoon grainy mustard
Coarse salt and ground pepper
2 large leeks, white and light-green parts only
1 tablespoon unsalted butter
3/4 pound grape or cherry tomatoes, halved if large, or plum or beefsteak tomatoes, sliced 1/4 inch thick, or a combination
2 ounces fresh goat cheese, crumbled
2 teaspoons fresh thyme or basil leaves

Steps:

  • Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. Fold over 1/2-inch border on all sides and press edges to seal. Refrigerate 10 minutes.
  • Meanwhile, halve leeks lengthwise; rinse thoroughly, pat dry, and slice 1/4-inch thick. In a large skillet, melt butter over medium-high. Add leeks, season with salt and pepper, and cook, stirring frequently, until soft, 3 minutes. Reduce heat to medium and cook, stirring frequently, until leeks are very soft, 5 minutes. Arrange leeks evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. Bake until pastry is golden brown and crisp, 25 minutes. Let cool slightly. Top with goat cheese and herbs before cutting into squares. Serve warm or at room temperature.

Nutrition Facts : Calories 71 g, Fat 4 g, Fiber 1 g, Protein 2 g

TOMATO AND GOAT CHEESE TART



Tomato and Goat Cheese Tart image

The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.

Provided by Martha Rose Shulman

Categories     dinner, appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

1 yeasted olive oil pastry (1/2 recipe)
3 tablespoons Dijon mustard
1 1/2 pounds ripe tomatoes
Salt and freshly ground pepper
2 to 3 tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary
2 eggs
4 ounces goat cheese, crumbled
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
  • Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
  • Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams

GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST



Goat Cheese and Tomato Tart in a Cornmeal Crust image

Categories     Tomato     Appetizer     Bake     Picnic     Goat Cheese     Cornmeal     Summer     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 14

For crust:
1 1/2 sticks (3/4 cup) cold unsalted butter
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon salt
3 tablespoons ice water
pie weights or raw rice for weighting crust
For custard:
1/2 cup packed fresh basil leaves
7 ounces mild soft goat cheese, softened
3/4 stick (6 tablespoons) unsalted butter, well softened
1/2 cup sour cream
2 large eggs
3/4 pound vine-ripened cherry tomatoes (preferably red)

Steps:

  • Make crust:
  • Cut butter into pieces.
  • In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim (see note, above) and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes, or until firm.
  • While crust is chilling, preheat oven to 375°F.
  • Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, 10 minutes. Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry. Leave oven on and cool crust in pan on a rack (crust may crack slightly). Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
  • Make custard:
  • Chop basil. In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
  • Pour custard into crust, spreading evenly. Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper and bake tart in lower third of oven until custard is just set, about 25 minutes. Cool tart to warm in pan on rack. Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan. Reheat tart, uncovered, in a 350°F. oven or bring to room temperature before serving.
  • Carefully remove rim from pan. Cut tart into roughly 2-inch pieces and serve warm or at room temperature.

GOAT CHEESE, TOMATO, AND CARAMELIZED ONION TART



Goat Cheese, Tomato, and Caramelized Onion Tart image

Inspired by Mediterranean classics such as pissaladiere and focaccia,this tart has a soft, chewy, rosemary-imbued crust. Sweet caramelized onions and roastedtomatoes settle in next to piquant black olives and goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for baking sheet
Rosemary Dough
2 medium onions, halved and thinly sliced
1 1/4 teaspoons coarse salt
1 pint grape tomatoes
1/2 cup chopped, pitted black olives
6 ounces fresh goat cheese, crumbled
Fresh rosemary sprigs, for garnish

Steps:

  • Preheat oven to 425 degrees. Brush an 18-by-12 1/2-inch rimmed baking sheet with oil. Place dough on sheet; press into a rounded rectangle, about 14 by 12 inches.
  • Heat 2 tablespoons oil in a mediumskillet over medium-high heat. Add onions and salt. Cook, stirring occasionally,until golden, about 12 minutes; transferto a bowl. Add tomatoes and remaining2tablespoons oil to the skillet. Cover;cook, stirring occasionally, until tomatoes collapse, about 10 minutes.
  • Scatter olives, onions, tomatoes, andcheese over dough. Bake until crust isgolden, 25 to 30 minutes. Let cool 10 minutes. Serve, garnished with rosemary.

GOAT'S CHEESE & ROSEMARY TARTS



Goat's cheese & rosemary tarts image

James Martin's crisp puff pastry cheese tartlets make a great canapé or accompaniment to soup

Provided by James Martin

Categories     Buffet, Side dish

Time 35m

Number Of Ingredients 3

375g pack ready-rolled puff pastry
150g log goat's cheese
rosemary sprigs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut out 8 x 8cm circles from the ready-rolled puff pastry. Arrange on a baking sheet and prick the middles a few times with a fork. Cook for 10 mins, then remove from oven.
  • Cut the goat's cheese into 8 slices. Press 1 slice into each pastry round, then top with rosemary sprigs. Season, then cook for 10-15 mins more, until the cheese is melted and the pastry is puffed up and crisp.

Nutrition Facts : Calories 199 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.63 milligram of sodium

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