Terrific Tomato Tarts Recipes

CHEF JOHN'S TOMATO TART

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.

TERRIFIC TOMATO TART

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.

HEIRLOOM TOMATO TART

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
• Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
• For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
• Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
• Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
• Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.

SAVORY TOMATO TARTS

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.

HEIRLOOM TOMATO TART

Steps:

• Make pastry:
• Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
• Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough.)
• Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 375°F.
• Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork.
• Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.
• Fill tart shell:
• Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.

TERRIFIC TOMATO TARTS

Steps:

• Cut pastries with 2 1/2-inch biscuit cutter and place rounds on Pam-sprayed baking sheets; prick with fork. Brush rounds lightly with oil; top rounds with cheese. Place a slice of tomato on cheese. Sprinkle with salt, pepper, basil, and Parmesan. Bake at 400° about 15-17 minutes.

HEIRLOOM TOMATO TART

Steps:

• Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
• Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
• Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
• Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
• In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
• Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
• Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
• Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

HEIRLOOM TOMATO TART

Steps:

• Preheat the oven to 375°F.
• Lightly grease or line a baking sheet with parchment paper or a silicone liner.
• On a lightly floured surface, roll the dough out to about a 12- by 15 rectangle. Place on the prepared pan and flip over a 1/2-inch border, using water to hold down the edges and then crimping with a fork.
• Whisk the egg white with 1 tablespoon water, and brush this over the edge of the tart. Prick the inside of the tart in several places with the fork. Par-bake until lightly browned and slightly cooked in the center, 12-15 minutes. Let cool slightly.
• Meanwhile, cut the tomatoes in half through the equator, then gently squeeze to remove seeds and excess liquid. Slice into 1/8 to 1/4 inch-thick slices.
• Spread the prepared crust evenly with the mustard, then layer the tomatoes on top in alternate colors, overlapping them by about 1/2 inch and arranging them tightly within the edges (they will shrink a bit). Season well with sea salt, then top with the shallot rings and thyme.
• Cook until the tomatoes are softened and the crust is cooked through in the center, 20-25 minutes.

HERBED TOMATO TARTS

Steps:

• Preheat oven to 425°F.
• On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
• Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
• Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
• Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

BLACK PEPPER AND CHEDDAR-CRUSTED TOMATO TART RECIPE BY TASTY

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!