Stuffed Pull Apart Tomato Tart Recipes

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STUFFED PULL APART TOMATO TART



Stuffed Pull Apart Tomato Tart image

A mouth-watering tomato tart featuring Stella® Cheese that will take your meal from good to gourmet.

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 50m

Yield 9

Number Of Ingredients 17

16 slices campari-style tomatoes
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried parsley
¼ teaspoon crushed red pepper flakes
⅛ teaspoon ground black pepper
1 clove garlic
5 tablespoons Stella® Asiago Fresh Shredded Cheese
5 tablespoons Stella® Parmesan Shredded Cheese
1 cup Stella® Mozzarella Shredded Cheese
1 tablespoon all-purpose flour
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg
1 teaspoon water
¼ cup fresh basil, chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.
  • In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.
  • In a small bowl, combine 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil.
  • On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.
  • Line a baking sheet with parchment paper.
  • In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.
  • Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.
  • Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.
  • Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 26.9 g, Cholesterol 38.6 mg, Fat 40.1 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 11 g, Sodium 485.6 mg, Sugar 0.8 g

STUFFED TOMATOES WITH GRITS AND RICOTTA



Stuffed Tomatoes with Grits and Ricotta image

This recipe makes a great appetizer. I spent a lot of time experimenting with ingredients and finally concluded that this recipe you now see listed turned out to be the best. The grits give a unique texture to the exotic flavors of the Parmesan and Asiago cheeses.

Provided by Peter Alfieri

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 13

½ cup dry grits
1 ½ cups water
¾ teaspoon salt
cooking spray
1 ⅓ cups ricotta cheese
⅓ cup grated Parmesan cheese
½ cup grated Asiago cheese
2 eggs
2 ½ teaspoons garlic powder
¼ cup chopped fresh parsley
¼ teaspoon crushed red pepper
1 teaspoon salt
8 tomatoes

Steps:

  • In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
  • Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
  • Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
  • Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
  • Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 122.9 calories, Carbohydrate 14.6 g, Cholesterol 55.5 mg, Fat 4.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 669.7 mg, Sugar 4.3 g

PULL-APART STUFFED PASTA RING RECIPE BY TASTY



Pull-apart Stuffed Pasta Ring Recipe by Tasty image

Here's what you need: ricotta cheese, shredded mozzarella cheese, spinach, parmesan cheese, dried oregano, garlic, dried basil, red chili flake, salt, pepper, jumbo pasta shell, marinara sauce, shredded mozzarella cheese

Provided by Matthew Johnson

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 13

1 pt ricotta cheese
1 cup shredded mozzarella cheese
1 cup spinach, cooked
1 cup parmesan cheese
1 tablespoon dried oregano
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon red chili flake, optional
salt, to taste
pepper, to taste
1 lb jumbo pasta shell, cooked
marinara sauce, to taste
shredded mozzarella cheese, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Mix all the ricotta, mozzarella, Parmesan, oregano, garlic, basil, chili flakes (optional), salt, and pepper until smooth.
  • Unfold a jumbo shell, turning it inside out, and gently fill it with 1-2 tablespoons of the cheese mixture. Refold the shell and set aside. Repeat with the rest of the pasta shells.
  • In a circular dish, place a layer of marinara sauce that completely covers the bottom of the pan. Place the shells, cheese side up in the pan in a spiralling pattern.
  • Pour a little extra marinara sauce within the spiral and top the whole pan with mozzarella cheese.
  • Bake for 15 minutes, or until the sauce is bubbling and the cheese is a golden brown.
  • Pull apart with your fingers.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 28 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

CHEF JOHN'S TOMATO TART



Chef John's Tomato Tart image

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

1 sheet frozen puff pastry, thawed and cut into quarters
2 ½ tablespoons Dijon mustard
1 large ripe tomato, sliced into 1/4-inch rounds
salt and freshly ground black pepper to taste
3 pinches herbes de Provence
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil, divided
1 pinch chopped fresh oregano
1 pinch chopped fresh parsley
1 pinch chopped fresh thyme

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

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

STUFFED TOMATOES IN PUFF PASTRY



Stuffed Tomatoes in Puff Pastry image

Lift the "lid" off a tomato pastry dish for a surprise: a savory mixture of sausage, onions, celery, and Parmesan cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

6 small vine-ripened tomatoes
Salt
1 sheet frozen puff pastry, (9 1/4- by- 9 1/2 inches), thawed
1 tablespoon olive oil
1 small onion, coarsely chopped
1 small celery stalk, cut into thin half-moons (1/3 cup)
8 ounces sweet Italian sausage, casings removed, crumbled
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 cup finely grated Parmesan cheese
1 large egg
1 tablespoon heavy cream

Steps:

  • Preheat oven to 400 degrees. Cut tops off tomatoes, and reserve. Remove and discard seeds; salt flesh. Drain upside down on a rack set over a baking sheet. Meanwhile, roll out puff pastry to a 13-by-12-inch rectangle; cut into 6 pieces. Press into cups of a standard muffin tin, overhanging sides. Cover with plastic wrap; set aside.
  • Heat oil in a nonstick skillet over medium-high heat until hot but not smoking. Add onion and celery; cook until onion is golden, 3 minutes. Add sausage; cook, stirring occasionally, until browned, 10 minutes. Remove from heat; stir in parsley and cheese.
  • Divide sausage mixture among tomatoes; place 1 in each pastry shell. Lightly beat egg with cream; brush onto edges of shells. Turn corners of pastry up around tomato slightly.
  • Bake until pastry is golden, 15 minutes; return tomato tops halfway through baking. Let rest 10 minutes before serving.

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