CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
SIMPLE TOMATO TART
Tomatoes are the essence of summertime. For this recipe, you need tomatoes that are at the peak of ripeness. Everything comes together very fast in this dish, which makes a decorative appetizer or main course.
Provided by Canal House
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a shallow rimmed baking sheet with parchment paper.Unfold the puff pastry onto a lightly floured surface into a 1/4-inch thick rectangle the shape of the baking sheet.Slice the tomatoes and sprinkle them with the optional sugar and a pinch of salt. Slice the cherry tomatoes in half.Gently roll the puff pastry over a rolling pin and unfold onto the lined baking sheet. Trim any excess with a paring knife. Using the tip of the knife, lightly score a border about 1/2 inch from the edge of the pastry. Prick the dough inside the border all over with the tines of a fork to prevent it from puffing up too much during baking. Chill slightly, if you have a few extra minutes.
- Arrange the tomatoes on the pastry in a single layer (crowding or overlapping the tomatoes will make the puff pastry soggy). Strip the branches of thyme, scattering the leaves over the tomatoes. Drizzle the tart with some olive oil and season with freshly ground black pepper.
- Bake the tart until the pastry is crisp and deeply browned on the bottom and around the edges, about 40 minutes. Remove from the oven. Drizzle with best-quality olive oil and sprinkle liberally with finishing sea salt. Cut into portions and serve to your guests.
TOMATO TART
A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
- On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
- Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.
FRESH TOMATO TART
A simple tart that truly highlights our luscious summer tomato crop. Use whatever crust you like - I think crescent rolls are quick and easy. Enjoy!
Provided by Julie 927
Categories Lunch/Snacks
Time 40m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 5
Steps:
- Press rolls into pie plate.
- Brush with 1 T olive oil.
- Layer 1/2 cheese & basil.
- Place tomatoes in single layer.
- Cover tomatoes with remaining cheese & basil.
- Drizzle 1 T olive oil over top.
- Season with salt & pepper.
- Bake 350 for 30 minutes or until crust is browned.
Nutrition Facts : Calories 189, Fat 10, SaturatedFat 3.7, Cholesterol 30.9, Sodium 289.8, Carbohydrate 17.1, Fiber 1.6, Sugar 2.7, Protein 7.8
TOMATO TART
Enjoy this savory tart layered with cheese and tomatoes - dinner made using Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 10
Number Of Ingredients 11
Steps:
- Place tomato slices in single layer on paper towels; sprinkle with salt. Let stand 30 minutes.
- Meanwhile, heat oven to 400°F. Spray 9-inch tart pan with removable bottom with cooking spray. In medium bowl, cut butter into Bisquick mix, using pastry blender, until mixture looks like coarse crumbs. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of tart pan. Freeze 10 minutes.
- Bake 15 minutes or until light golden brown. Sprinkle with 1/2 cup of the mozzarella cheese. Cool 10 minutes in pan on cooling rack. Reduce oven temperature to 350°F.
- In medium bowl, mix remaining 1/2 cup mozzarella cheese, the Parmesan cheese, sandwich spread, green onions and basil. Spread over crust. Pat tomatoes dry with paper towels; arrange over cheese mixture. Sprinkle with pepper. Bake 30 to 35 minutes. Let stand 10 minutes. Remove tart from side of pan before serving. Garnish with additional chopped basil, if desired.
Nutrition Facts : Calories 420, Carbohydrate 25 g, Fat 5 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 930 mg
TOMATO TART
This easy-to-make tomato tart is a fun way of getting kids aged 8-14 involved in the kitchen
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
- Cut the tomatoes into thick slices.
- Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Lift the pastry onto a baking sheet
- Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
- Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
- Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.
Nutrition Facts : Calories 508 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.37 milligram of sodium
FRESH TOMATO TART
This tart is best with fresh-from-the-garden tomatoes. It's so pretty to the eye and tastes fabulous! -Julie Ferron
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack., Remove sides of tart pan. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper.
Nutrition Facts : Calories 361 calories, Fat 26g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 328mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
PLANT-BASED TOMATO TART
A vegan version of heirloom tomato pie. It uses cashews and chickpeas as a fluffy filling, then it's topped with fresh summer tomatoes and jalapenos for a kick. Use an olive oil brisee for a crisp, light, and healthy touch.
Provided by Buckwheat Queen
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Soak the cashews in water for at least 1 hour, up to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld.
- Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.)
- Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C).
- Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
- Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C).
- Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
- Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt.
- Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 30.7 g, Fat 23.7 g, Fiber 5.4 g, Protein 9.5 g, SaturatedFat 4.2 g, Sodium 417.9 mg, Sugar 4.9 g
TOMATO TART
Provided by Jonathan Reynolds
Categories brunch, lunch, appetizer, main course
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Roll out the dough to about 1/4 inch thick and line the tart pan with it, pressing excess dough against the sides to make a thicker edge. Prick bottom and sides with a fork. Line with parchment paper, fill with pie weights or dried beans and bake for 20 minutes. Remove weights and parchment and bake another 7 or 8 minutes, until crust is golden brown. Let cool.
- Heat the olive oil over medium heat and add the onions. Season with salt and pepper and cook until the onions are lightly browned.
- Spread the onions over bottom of the crust and dot with goat cheese. Arrange tomatoes on top in a mosaic pattern. Dot with the feta or Stilton and push olives into the top. Sprinkle lightly with salt and pepper and drizzle with olive oil.
- Preheat broiler. Cover the edge of the crust with foil to protect it from burning and broil until tart is lightly browned and bubbly, 4 to 5 minutes. Let cool to room temperature and garnish with basil.
TOMATO TART
Tomatoes are my favorite food. When I discovered this recipe, I had to apologize to my grandmother. My whole life, I have baked only my grandmother's pie crust. But, adding an egg yolk really changes the consistancy. This recipe is a savory Provencal tart that I found in the New York Times (9.3.03). Prep and Cook time do not include 30 Chill time.
Provided by Kendra PeloJoaquin
Categories Savory Pies
Time 50m
Yield 1 tart, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and egg yolk in a bowl with a pinch of salt; quickly mix in butter with your hands, then add enough cold water to gather dough into a ball.
- If time allows, refrigerate for 30 minutes or longer (you can leave it in refrigerator, well wrapped, for up to a day, or freeze for up to a month).
- Heat oven to 450 degrees.
- Use olive oil to lightly grease a 10- to 12-inch round pizza pan, preferably nonstick.
- Roll out dough on a lightly floured surface or simply press it into pan, right up to edges.
- Bake about 10 minutes, or until it is just beginning to color.
- Remove and set on a rack.
- Turn oven to 400 degrees.
- Spread crust with mustard.
- Core tomatoes; if they are very juicy, cut in half through equator and squeeze out some juice, shaking out most of seeds as well.
- Cut into slices about 1/4-inch thick and place in a single layer on crust.
- Sprinkle with salt, pepper and herbs, then drizzle with olive oil.
- Bake tart about 30 minutes, or until tomatoes are shriveled and hot and crust is browned.
- Serve hot or warm; this does not keep very well.
Nutrition Facts : Calories 475.3, Fat 25.4, SaturatedFat 15.1, Cholesterol 108.2, Sodium 340.7, Carbohydrate 53.8, Fiber 3.6, Sugar 3.9, Protein 9
TOMATO TARTS
An excellent way of using up an excess of home grown tomatoes
Provided by Good Food team
Categories Lunch, Supper, Vegetable
Time 45m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.
- Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.
SAVORY TOMATO TARTS
Here's a recipe you'll want to keep handy all summer long. Filled with tomatoes, bacon, herbs and cheese, these creamy tarts are both refreshing and comforting. Robert Frazier - Pleasant Valley, Missouri
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first eight ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops., Place on an ungreased baking sheet; sprinkle with Parmesan cheese. Bake at 350° for 8-12 minutes or until lightly browned. Garnish with chives if desired.
Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 163mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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