Mozzarella Tart With Pesto 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

MOZZARELLA TART WITH PESTO



Mozzarella Tart with Pesto image

Solve your dinnertime dilemma with a recipe for our mozzarella and pesto tart from My Food and Family. This easy mozzarella and pesto tart is ready in no time!

Provided by My Food and Family

Categories     Home

Time 37m

Yield 8 servings

Number Of Ingredients 10

1 loaf (16 oz.) frozen white bread dough, thawed
1 egg, beaten
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small red onion, sliced, separated into rings
1/4 tsp. crushed red pepper
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 small red bell pepper, roasted, cut into thin strips
2 plum tomatoes, thinly sliced
6 oz. POLLY-O Fresh Mozzarella Cheese, thinly sliced

Steps:

  • Heat oven to 400°F.
  • Spray 11-inch tart pan with removable bottom with cooking spray. Roll out dough on lightly floured surface into an 11-inch circle. Place in prepared pan. Prick dough several times with fork. Brush with egg. Bake 12 to 15 min. or until golden brown.
  • Meanwhile, heat dressing in a large skillet on medium-high heat. Add chicken, onions and crushed red pepper; cook and stir 5 min. or until chicken is no longer pink and onions are crisp-tender.
  • Spread crust with pesto sauce. Top with chicken mixture, roasted red peppers, tomatoes and cheese.
  • Bake 10 to 12 min. or until chicken is done and cheese is melted. Remove tart from rim of pan. Cut into wedges to serve.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 7 g, Protein 17 g

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

MOZZARELLA, PESTO AND TOMATO PIE



Mozzarella, Pesto and Tomato Pie image

I was looking for a recipe for tomato pie or tart. I developed my own recipe based on ideas drawn from several sources. The number of tomatoes and amount of mozzarella are just approximations since I mostly made this recipe up. Let this not deter you from trying this one. I tried this one today and the results were so yummm...

Provided by daisy M

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 store-bought pie crust (for a 9" pie)
3 -4 roma tomatoes
1/2 cup Italian cheese blend or 1/2 cup any shredded cheese, of your choice
8 ounces fresh mozzarella cheese, sliced
salt
pepper
1 cup basil leaves
2 tablespoons walnuts or 2 tablespoons pine nuts
2 cloves garlic
salt
olive oil, as needed

Steps:

  • Prebake a 9" pie crust according to the package directions until barely golden brown.
  • Preheat oven to 400 degree farenheit.
  • Remove from oven and add the shredded cheeses.
  • Let cool.
  • Prepare pesto by grinding together all the ingredients and adding enough oil to form a coarse,thick paste.
  • Core tomatoes and slice into 1/2 inch thick rings.
  • Salt the slices liberally and place them on paper towels for 30 minutes.
  • Press slices to extract all the liquid and wipe off as much salt as possible.
  • Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell).
  • All the slices you may have might not be needed.
  • Spread the pesto over the mozzarella in a thick layer to coat the cheese well.
  • Arrange sliced tomatoes on top and season with salt and pepper.
  • Bake for 15 min until cheese melts and pie is golden brown.

Nutrition Facts : Calories 437.6, Fat 30.2, SaturatedFat 11.4, Cholesterol 44.8, Sodium 592.8, Carbohydrate 25.5, Fiber 3.3, Sugar 2, Protein 16.9

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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Top Asked Questions

How do you use sun dried tomato Pesto on a tart?
Spoon 1 teaspoonful of sun-dried tomato pesto onto the entre of each tart, top with your desired toppings and finish off with some mozzarella cheese. Bake for 12 minutes or so on the pre-heated baking tray until the pastry is golden.
How to bake pesto pastry in oven?
Brush the edges with milk. Step 4: Spoon a little sun-dried tomato pesto onto the centre of each pastry. Step 5: top with your desired toppings. Step 6: Bake in the centre of the oven for 12 minutes, or until golden. Serve with fresh basil leaves.
How do you cook pastry with mozzarella?
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.
What are the best ways to use pesto?
47 Delicious Ways to Use Pesto. 1 Pesto Stuffed Grilled Portobellos. Credit: France C. View Recipe. "Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal," ... 2 Heirloom Tomato Tart with Pesto and Mozzarella. 3 Fresh Pesto Pizza. 4 Pesto Turkey Meatballs. 5 Pesto Chicken Bake. More items

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