Mozzarella Tomato Black Olive Tarts Recipes

MOZZARELLA TOMATO TARTLETS

Steps:

• In a small skillet, saute garlic in oil for 1 minute. Add the tomatoes; cook until liquid has evaporated. Remove from the heat; stir in the mozzarella cheese, basil and pepper. , Spoon 1 teaspoonful into each tart shell. Top each with an olive piece; sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Bake at 450° for 5-8 minutes or until bubbly.

OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK OLIVES

Steps:

• Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)
• Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
• Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
• Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

TOMATO TART WITH FRESH MOZZARELLA AND ANCHOVIES

Steps:

• Make the dough: Put flour and 1/2 teaspoon salt in a mixing bowl. Drizzle in 1/4 cup oil, egg and 1/4 cup cold water, then mix quickly with hands to make a soft dough. If dough seems dry, add more water, 1 tablespoon at a time. Form dough into a rough rectangle, wrap and refrigerate for 30 minutes.
• Heat oven to 425 degrees. On a flour-dusted surface, divide dough in half. Roll out one piece to a rectangle approximately 9 by 12 inches (reserve other piece for future use, or to make a second tart).
• Stir 2 tablespoons olive oil and the garlic together in a small bowl. Put rolled dough on lightly greased baking sheet. Drizzle surface of dough with garlic oil. Scatter onion slices over dough. Arrange tomato slices over dough in one layer without crowding, then season with salt and pepper. Top tomatoes with torn mozzarella slices in one layer. Tuck olives and capers here and there, if using. Drape top of tart with intermittently placed anchovy fillets.
• Bake for 6 minutes on bottom shelf of oven, then transfer to top shelf and bake for another 6 minutes or until nicely browned. Let cool slightly, then cut into squares. Serve warm or at room temperature.

MOZZARELLA, TOMATO & BLACK OLIVE TARTS

Steps:

• Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
• Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
• Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.

TOMATO AND MOZZARELLA TART

Steps:

• Preheat the oven to 230°C/gas 8.
• Roll out the puff pastry to 3mm thickness and cut into 4 even-sized circles, each the size of a side plate. Place the puff pastry circles on a greased baking sheet.
• Brush the edges of the puff pastry circles with beaten egg. Press the edges with a fork.
• Spread the mustard, then layer the sliced mozzarella evenly over the pastry circles, leaving an edge of pastry around the outside.
• Arrange the sliced tomatoes in a circle in the centre of each pastry circle. Season with salt and freshly ground pepper, sprinkle with thyme and drizzle with olive oil.
• Bake the tomato tarts for 15-20 minutes until the pastry is cooked through.
• Meanwhile, prepare the salad. Mix together the balsamic vinegar and olive oil. Season with salt and freshly ground pepper. Toss the salad leaves with the salad dressing.
• Transfer the baked tomato tarts to a warm serving plate. Drizzle the pesto over the tarts and arrange a small pile of dressed salad in the centre of each tart. Serve.

TOMATO, MOZZARELLA AND OLIVE TART

Steps:

• Make the pastry by mixing the flour, thyme, olive oil and salt in a processor on high speed. with the motor still running, add the water. The pastry should feel a bit like pizza dough. Cover in plastic film and refrigerate for 30 minutes.
• Preheat oven to 200 degrees.
• In the meantime slice the mozzarella and tomatoes and chop the garlic.
• Spray cooking spray on the tart pan or alternatively melt some margarine and use a brush. Now, roll out the pastry and line the bottom and sides of the pan. I use a square 23cm OR a 30 cm circular tart tray.
• Cover the pastry with a sheet of baking paper, then use baking beans to weigh the pastry down. ( you may use ordinary dry legumes and then keep using them for this purpose). BAKE for 15 minutes.
• Remove the Baking Beans and sheet of paper.
• Now start overlapping slices of tomato and mozzarella, so that all the bottom is covered.
• Using a brush cover the slices in olive oil. Add the chopped garlic, thyme and season with salt and pepper.
• Bake 10 more minutes, add the chopped olives, then bake a further 10 minutes. (This ensures that the olives don't get burnt or too dry).
• This tart can be enjoyed straight from the oven or at room temperature on a hot day.