EASY ZUCCHINI, TOMATO, AND CHEESE TART
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
- Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
- Preheat the oven to 425 degrees F.
- Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.
TOMATO TART WITH THREE CHEESES
This quick and easy recipe will delight any pizza lovers in your home. You will be surprised at how fast it comes together.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unfold pastry sheet on a lightly floured surface. Roll into a 12-in. square; transfer to a parchment-lined baking sheet. Prick with a fork. , Combine the mozzarella cheese, provolone cheese and basil; sprinkle over the pastry to within 1 in. of edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with Parmesan cheese., Bake at 400° for 15-20 minutes or until pastry is golden brown. Remove tart from baking sheet to a wire rack to cool for 5 minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature.
Nutrition Facts : Calories 461 calories, Fat 27g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 575mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.
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
TARTE AUX MOUTARDE (FRENCH TOMATO AND MUSTARD PIE)
Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family favorite but a very typical Lyonnaise dish. There are a lot of tomatoes in the summer time, so this dish became a staple. Enjoy! Great as a next day treat, and wonderful for picnic lunches.
Provided by Snackybits
Categories World Cuisine Recipes European French
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
- Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
- Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 33.8 g, Cholesterol 19.6 mg, Fat 24.9 g, Fiber 6.9 g, Protein 11.6 g, SaturatedFat 8 g, Sodium 754.2 mg, Sugar 6.3 g
RUSTIC TOMATO CHEESE TART
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.
Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GRANNY'S TOMATO TART
Provided by Elaine Louie
Categories dinner, main course
Time 1h
Yield Two 9-inch tarts or one 10-by-16-inch tart
Number Of Ingredients 11
Steps:
- For tart crust: In a food processor, combine flours and salt. Pulse to combine. Add butter and shortening and pulse until mixture resembles moist crumbs; do not overwork dough. Transfer to a bowl and sprinkle with 4 tablespoons ice water. Shape into a ball, adding ice water 1 tablespoon at a time (as many as 6 more may be needed) until dough is just past crumbly and holds together.
- For two tarts, divide dough in half and wrap each in plastic wrap, and press each with palm of your hand into disks. For one tart, wrap in plastic and shape into one large disk. Refrigerate at least 30 minutes before rolling out.
- Preheat oven to 400 degrees. Roll out dough into two 9-inch disks or one 10-by-16-inch rectangle 1/8-inch thick. Transfer to a baking sheet and crimp edges 1/2-inch high. Refrigerate for 30 minutes. Prick all over with fork. Place parchment paper or foil on top and weigh down with pie weights or dried beans. Bake until lightly browned, 10 to 15 minutes. Remove paper or foil and weights from dough, and continue to bake until golden brown, about 15 minutes. Remove from oven and set aside to cool; do not turn off oven.
- For topping: Spread mustard thinly over bottom of cooled shell. Scatter evenly with cheese. Arrange tomatoes in even, slightly overlapping rows. Sprinkle with herbes de Provence, and season to taste with pepper. Bake until tomatoes begin to shrivel and cheese melts, 10 to 12 minutes. Sprinkle with salt, and serve hot or at room temperature.
TOMATO CHEESE TART
Steps:
- Preheat oven to 400 degrees F.
- On a large baking sheet, place 1 sheet filo pastry and brush with melted butter, repeat, stacking them on top of each other as you build your pie crust. You may want to stagger the sheets a little bit to ensure that the baking sheet is well covered allowing a little bit of an edge.
- On the top layer, brush on the mustard. Sprinkle the cheese evenly over the pastry to ensure even coverage. Lay the tomato slices generously, all over, overlapping, as needed. Season with coarse salt, and ground black pepper. Sprinkle the thyme leaves on top.
- Bake in the oven until the pastry is crisped and browned at the edges, about 25 minutes.
- Add another sprinkling of coarse salt, and cut the tart into 8 squares. Garnish with fresh basil leaves. Delicious when served hot, warm, or at room temperature.
CHEESE, HERB & TOMATO TART
I made this to take to a dinner party. Not only is it easy, it is super yummy and beautiful! Using a tart pan with removable sides make for a nicer presentation. Combing the two cheeses works best, but you can use one or the other. Don't be tempted to add more cheese than suggested, it will be too thick with cheese and changes the outcome, IMO.
Provided by Chicagoland Chef du
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°.
- Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
- Brush bottom & sides of crust with mustard.
- Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
- Bake until pastry is golden, about 30-35 minutes.
- Lest rest for 10 minutes before serving. Cut into wedges.
- Notes:.
- •Pillsbury rolled crust works beautifully.
- •any spicy stone ground mustard will work.
- •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
- •I used both cheeses.
Nutrition Facts : Calories 257.4, Fat 19, SaturatedFat 7.4, Cholesterol 29.2, Sodium 325.9, Carbohydrate 12.8, Fiber 1.4, Sugar 1.4, Protein 9.3
BLACK PEPPER AND CHEDDAR-CRUSTED TOMATO TART RECIPE BY TASTY
Cheesy, crunchy crust paired with juicy heirloom tomatoes? It's a match made in Tasty heaven! It's important to keep the dough cold to ensure the crust doesn't crack as you roll it out and transfer it to the pan. This tart is sure to turn heads...and taste buds!
Provided by Betsy Carter
Categories Sides
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the crust: Add the cheese crackers to the bowl of a food processor. Pulse for 20-30 seconds, until the crackers are broken down into crumbs.
- Add the flour, salt, and pepper to the food processor and blend for 20-30 seconds to incorporate into the cracker crumbs.
- Add the butter and cheddar cheese and blend for 30-60 seconds, until the butter is broken down into pea-sized pieces.
- Transfer the mixture to a medium bowl. Add the apple cider vinegar and 3 tablespoons of cold water and mix with your hands to combine. Add more water, 1 tablespoon at a time, until the mixture holds together well, feels slightly damp, and does not crumble when pressed.
- Shape the dough into a disc and tightly wrap in plastic wrap. Chill in the refrigerator for 1 hour.
- Preheat the oven to 375˚F (190˚C).
- Lightly dust a clean surface and a rolling pin with flour. Set the chilled dough on the floured surface and begin to roll out the dough, starting from the center and working your way outwards, applying even pressure. The fewer passes of the rolling pin over the dough, the more tender the crust will be. Rotate the dough as you roll it out, using a bench scraper, as necessary to keep the dough from sticking to the surface. If the dough begins to feel sticky, lightly dust with more flour. Roll the dough out to ⅛- to ¼-inch (3 mm - 6 mm) thick. The dough should be wide enough to fit into a 11-inch (27 cm) tart pan with some excess dough overhanging.
- Wrap the dough around the rolling pin and transfer to the tart pan, gently draping it over. Press the dough down into the bottom of the pan and up the walls. Roll the rolling pin over the top of the pan to trim the edges. Transfer the tart crust to the refrigerator to chill while you cut out dough strips for the top.
- Gather the excess dough into a ball. Shape the dough in a rectangle and roll out to about 4 inches wide (10 cm) and 12 inches (30 cm) long, ⅛- to ¼-inch (3 mm - 6 mm) thick. Using a pastry cutter, trim off any excess dough so you are left with an even rectangle. Cut out ¼-inch and ½-inch-wide (6 mm - 12 mm) strips of dough. Transfer dough strips to plate and transfer to the refrigerator while you fill the tart crust.
- Remove the tart pan from the refrigerator and spread the mustard over the bottom of the crust. Cover the bottom of the crust with the cheddar cheese. Add a layer of tomato slices, overlapping slightly. Sprinkle with ¼ teaspoon of salt, ¼ teaspoon pepper, ½ tablespoon of thyme, and half of the shallots. Repeat with a second layer of tomatoes and the remaining ¼ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon thyme, and shallots.
- Remove the dough strips from the refrigerator, and create a decorative lattice design over the tart.
- Brush the beaten egg all over any exposed dough, including the edges around the tart pan.
- Bake the tart for 40-45 minutes, until the crust is a deep golden brown and crisp to the touch.
- Let the tart cool for 20 minutes to allow the tomato juices to absorb.
- Serve with a dollop of sour cream and fresh thyme leaves.
- Enjoy!
Nutrition Facts : Calories 464 calories, Carbohydrate 32 grams, Fat 31 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams
SWISS CHEESE AND TOMATO TART
Easy summer dish to share with friends. Perfect! casual, tasty, no fuss or nonsense. There's nothing like a picnic on a fine spring day and this easy tart will make a delicious addition to any hamper! * Tip: Shortcrust pastry sheets are available in 2 sizes, large (pie/quiche) or regular. If using regular-sized, you will need to join 2 sheets together.
Provided by An_Net
Categories Savory Pies
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven and a flat baking tray to 200°C Use pastry to line base and side of a 5cm deep, 20cm (base) springform pan. Trim excess pastry. Line pastry case with baking paper. Half-fill with raw rice. Place on hot tray and bake blind for 10 minutes or until light golden. Remove paper and rice. Bake pastry for a further 5 minutes or until golden and firm to touch.
- Remove tart case from oven. Reduce temperature to 180°C Arrange tomatoes, cheese and basil over warm pastry case.
- Whisk cream, milk and egg in a jug. Season with salt and pepper. Gently pour egg mixture over tomatoes. Bake tart for 50 minutes or until egg custard is just set. Remove from oven and allow to cool. Refrigerate until chilled. Serve.
- * Transport tip: Leave cooked tart in cake pan and cover with foil. Store in an airtight container lined with a tea towel (this prevents tart sliding). Transfer from pan to a plate at picnic. Cut and serve.
Nutrition Facts : Calories 473.9, Fat 35.6, SaturatedFat 16.3, Cholesterol 121.5, Sodium 326.4, Carbohydrate 25.7, Fiber 2.3, Sugar 1.9, Protein 13.4
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