SUNNY'S HEIRLOOM TOMATO AND PESTO TART
Steps:
- Set the crusts. Unroll and press the pie crusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes.
- Preheat the oven to 425 degrees F.
- Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit
- of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375 degrees F.
- Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds,
- lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending.
- Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
- Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.
CHEESE, TOMATO & PESTO TART
Easy-to-make with just five ingredients
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
- Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.
Nutrition Facts : Calories 475 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.63 milligram of sodium
POTATO AND PESTO GRATIN
I've always loved the combination of pesto and warm potatoes. I usually just toss steamed potatoes with the sauce, but this time I sliced up some Yukon golds, tossed them with the pesto and made a gratin.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.
- Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color. Serve hot or warm.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 1 gram
RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY
Here's what you need: fresh basil, pine nuts, vegetarian parmesan cheese, garlic, olive oil, ricotta cheese, salt, pepper, medium zucchinis, medium yellow squashes, large carrots, large eggplant, butter, puff pastry, rice, dried oregano
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
- Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
- Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
- Preheat the oven to 350°F (180°C).
- Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
- Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
- Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
- Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
- Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
- Spread the ricotta pesto mixture evenly on the bottom of the tart.
- Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
- Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
- Bake for 35-40 minutes, until the veggies are tender.
- Let cool for a few minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 837 calories, Carbohydrate 57 grams, Fat 62 grams, Fiber 6 grams, Protein 16 grams, Sugar 8 grams
POTATO AND SPINACH PESTO TART
Based upon a recipe from Vegetarian Classics by Jeanne Lemlin. Looks elegant yet is easy to do. Very good.
Provided by GEORGE M.
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375°F.
- Grease a large baking sheet.
- Thaw puff pastry.
- Thaw and drain spinach.
- Cook and drain potatoes- do not overcook- should retain their shape.
- In a medium bowl beat eggs and remove 2 tablespoons to be used later as a wash.
- Mix spinach, scallions, cheese, salt and pepper into beaten eggs.
- Flour a work surface and with a rolling pin roll pastry out to 12" X 14" and place onto greased baking sheet.
- Spread pesto onto pastry leaving a 1 1/2" border.
- Cover pesto with potatoes.
- Cover potatoes with spinach mixture.
- Fold the 1 1/2" border over filling forming a frame around the tart.
- Brush egg wash onto pastry border.
- Can chill up to 4 hours or cook immediately.
- Bake 25 minutes or till pastry is golden brown.
Nutrition Facts : Calories 582.7, Fat 34.5, SaturatedFat 11.9, Cholesterol 130.6, Sodium 493.8, Carbohydrate 49.7, Fiber 6.7, Sugar 3, Protein 21.9
PESTO POTATOES
This hearty potato dish keeps warm during our long Alaskan winters. Each summer, I make lots of homemade pesto and freeze it to enjoy throughout the year.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 583mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA
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
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
PESTO CHEESE TARTS
Jean Kern's quick and easy tarts are perfect party fare. "Whether I make them for an event or a simple family gathering, everyone always raves about them," she writes from Charlotte, North Carolina.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 15 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned.
Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 68mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CRUSTED POLENTA TART WITH PESTO, COURGETTE & GRUYèRE
A gluten-free polenta base makes this cheesy tart much lower in fat than traditional pastry - delicious served hot or cold
Provided by Georgina Fuggle
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h35m
Number Of Ingredients 10
Steps:
- First, make the polenta crust. Bring the vegetable stock to a simmer in a medium saucepan and, working quickly, pour the polenta into the pan. Keep your pan over a low heat and, using a wooden spoon, stir constantly, beating any lumps that form. Continue stirring for 5-6 mins until the polenta is very thick.
- Remove the pan from the heat, add the Gruyère and stir until the cheese has melted. Finally, stir through the beaten egg, season generously, and allow to cool slightly.
- Lightly brush a baking sheet with oil. Tip the polenta into the centre and, using a spatula or oiled fingers, gently spread the polenta into a rectangle shape roughly the size of an A4 sheet of paper.
- Heat oven to 200C/180C fan/gas 6. Smother a thin layer of pesto over the polenta, leaving a 1-1.5cm border around the edge of the tart. Top the pesto with slices of courgette, intermittently adding the sliced garlic and most of the basil. Season with ground black pepper and a good sprinkling of gruyère.
- Cook on the middle shelf of the oven for 45 mins. Reduce the temperature to 180C/160C fan/gas 4 for a further 15 mins. Remove and allow to cool for 5-10 mins, scatter over the remaining basil and serve.
Nutrition Facts : Calories 322 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
PESTO AND POTATO TART
Make and share this Pesto and Potato Tart recipe from Food.com.
Provided by katew
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 190 degrees celsius.
- Simmer sliced potatoes for 3 minutes,drain,set aside.
- Spread pasrty base with pesto.
- Sprinkle with parmesan - as much or as little as you like.
- Lay sliced potatoes over top of cheese.
- season with salt and ground pepper.
- Glaze pastry borders with beaten egg.
- Bake 35-40 minutes till pastry is golden and crisp and potatoes are tender.
- Sprinkle with basil.
Nutrition Facts : Calories 322.8, Fat 16.3, SaturatedFat 4.1, Cholesterol 52.9, Sodium 257.3, Carbohydrate 38.1, Fiber 3.9, Sugar 0.9, Protein 6.4
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