ANNA'S TOMATO TART
Steps:
- Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
- On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
- Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
- Cool slightly, cut into squares, and serve warm or at room temperature.
TANGY TOMATO PIE TART RECIPE
Tangy Tomato Pie Tart is an easy to make simple recipe that is great for evening snacks or get together parties. One can make regular size tart or bite sized small tart. Filled with some oven roasted tomatoes, herbs and cheese they taste just awesome. It is easy to make and is loved by everyone. The taste of tomatoes and herbs adds an extra flavour to the recipe. Serve Tangy Tomato Pie Tart along with Linzer cookies and Masala tea for your tea get together during this weekend. If you like this recipe, you can also try other tart recipes such as Summer Fruit Tart Recipe Tart Provencal With Ratatouille Recipe Summer Fruit Tart Recipe
Provided by Smitha Kalluraya
Time 1h30m
Yield Makes: 4-5 servings Servings
Number Of Ingredients 12
Steps:
- To begin making Tomato Tart Recipe, make pastry dough first. Add flour, salt, sugar and butter cubes into a wide bowl. Using your fingertips break all the butter cubes and rub it with flour. Add chilled water little at a time and knead to make a smooth dough.
- Roll the dough and cover it with cling wrap and place it in fridge for min 1 hour.
- Next prepare the stuffing. Pre heat oven at 180 C for 10 minutes.
- Take a roasting tray. Place sliced cherry tomatoes and garlic cloves. Drizzle olive oil, mixed herbs, red chilli flakes, pepper and salt. Mix everything well.
- Roast in the oven for 20 minutes or until the tomatoes have reduced by half their size.
- Next step is to prepare the pie crust. Remove pastry from refrigerator and allow it to come to room temperature for 10 minutes. Divide the dough into equal portions and roll the dough to about 2-3 mm thick.
- Place the dough on the prepared sheet pan and trim the edges. Refrigerate again for 10 minutes.
- Fill a parchment sheet with lentils (This is avoids the tart to puff up and later the beans are removed and are not the part of the recipe). Place it over the tart dough that will be baked.
- Bake for 15 minutes or until you see brown spots on the tart.
- Remove the uncooked beans parchment filling, Squeeze the garlic bulbs on the tart. Spread it and later fill the tart with roasted tomatoes and top it with grated cheese .Sprinkle some more salt and pepper powder over the top and sprinkle some herbs. Bake in oven for about 15 minutes.
- Serve Tangy Tomato Pie Tart along with Linzer cookies and Masala tea for your tea get together during this weekend.
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
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
TERRIFIC TOMATO TART
This recipe is fabulous! Fresh, colorful tomatoes, feta cheese and prepared pesto perfectly complement the crispy phyllo dough crust. -Diane Halferty of Corpus Christi, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place 1 sheet of phyllo dough on a baking sheet lined with parchment; brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Repeat layers, being careful to brush oil all the way to edges. , Fold each side 3/4 in. toward center to form a rim. Spread with pesto and sprinkle with half the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with pepper and remaining feta. , Bake at 400° for 20-25 minutes or until crust is golden brown and crispy. Cool on a wire rack for 5 minutes. Remove parchment before cutting. Garnish with basil.
Nutrition Facts : Calories 135 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 221mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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.
TANGY TOMATO TART (PIE)
"I am an American living in France and have had a few experiences with making a traditional 'Tarte Tomate' recipe. I have never quite gotten it right, but this weekend I decided to break the rules and make it how I thought it would taste best, and it worked for me! Even if you don't usually love tomatoes I would recommend giving this a try. If you can use heritage (coeur de boeuf) tomatoes, do it! That is what I used today and it was great. I think the quality of the tomatoes will make a difference for the recipe."
Provided by pocohr
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
- Lay the pie crust into the prepared tart pan. Whisk leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic, and olive oil to a creamy paste. Spread mixture over the bottom of the pie crust to completely cover. Lay tomato slices over the mustard mixture, covering the bottom of the crust. Sprinkle Parmesan cheese over the tart; top with leaves from 1 sprig oregano and 1 sprig thyme.
- Bake in the preheated oven until the crust is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.
TOMATO TARTS
Steps:
- Make tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use.
- Make caramelized onion: In a skillet heat the olive oil until hot and cook the onions, stirring constantly, until golden. Remove from heat and let cool, set aside.
- To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with corn meal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin or the tomatoes will bleed through bottom. Place disk in pie tin and repeat until all 8 are done. Place dough in tins on baking sheets.
- Preheat oven on to 375 degrees F.
- Brush bottoms of dough shell with 1 teaspoon of mustard. In the following order place into each shell: 2 tablespoons of shredded cheddar cheese, 1 tablespoon caramelized onion, 4 slices of tomato, salt and pepper, and 1 teaspoon of olive oil.
- Fold in the tops of the flaps of extra dough around the tomatoes, brush dough with egg whites. Bake for 30 to 45 minutes. Right before serving, garnish top with basil. Serve at room temperature.
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
ITALIAN TOMATO TART
Give Christmas brunch a taste of Italy with this hearty deep-dish tart. Baked in a pastry crust, the fresh-tasting pie features plenty of Italian sausage, cheese, garlic and basil.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; sprinkle with 1/2 cup mozzarella cheese. Reduce heat to 375°., In a large skillet, cook the sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Spoon sausage mixture into shell. , Arrange tomatoes over sausage mixture. In a small bowl, combine the basil, mayonnaise, Parmigiano-Reggiano, parsley, pepper and remaining mozzarella cheese; spoon over tomatoes. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 396 calories, Fat 30g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 582mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
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
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