Tomato And Basil Tart Recipes

TOMATO BASIL TART

Steps:

• Bake pie crust according to directions on crust.
• Remove from oven and sprinkle 1/2 cup Mozzarella on bottom. Let cool.
• While crust is cooling, cut tomatoes into slices (about 1/4" thick or thicker if preferred) and drain on paper towel.
• Spread layer of pesto over cheese.
• Place tomatoes over pesto layer.
• Combine mayo, Parmesan, pepper and remaining Mozzarella and spread on top.
• Bake at 375 degrees for 35 minutes or until browned.

BASIL TOMATO TART

Steps:

• Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

HEIRLOOM TOMATO AND BASIL TART

Steps:

• For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
• For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
• Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

QUICK TOMATO AND BASIL TART

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge.
• Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper.
• Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.
• Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well.
• To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil.

FRESH TOMATO BASIL TART

Steps:

• In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain. , Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices., Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.

TOMATO BASIL TART

Steps:

• Preheat the oven to 400F ( 200C).
• Cut the tomatoes into 1/4 " (6 mm) slices and place on paper towels to drain for about 15-20 minutes. Cover with paper towels as well.
• In a small bowl combine the cream cheese, Dijon mustard, garlic, basil and Parmesan cheese.
• On a floured surface roll the puff pastry dough into a rectangle of 12×14 inches (30X35cm). Transfer the dough onto a parchment paper lined baking sheet. Prick pastry all over with fork but not up to the edges, as you leave about 1 inch as a border.
• Spread the cheese mixture on puff pastry on a thin layer. Sprinkle Mozzarella cheese evenly on top.
• Arrange the tomato slices on top.
• Bake for about 20 to 25 minutes until the crust is golden, cheese melted and tomatoes cooked.
• Sprinkle fresh basil on top and serve warm.

TOMATO AND BASIL TARTE TATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tomatoes in the skillet with the vegetable oil, salt and pepper, and honey or sugar. Arrange together as tightly as possible. Sprinkle the tomatoes with the bread crumbs - this will soak up some of the juice which come out of the tomatoes during cooking. On a well-floured counter, roll out a circle of puff pastry the same size as the top of the skillet. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. Brush the pastry with the lightly beaten egg on the top only. It does seem a bit pointless, as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!
• Bake in the oven for 20 to 30 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and let sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the skillet. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the skillet is upside down and the plate is on the bottom. I do this over the sink because there is usually some leakage! Remove the skillet. Once the tart is cold, rip up some basil or mint leaves and drizzle with extra-virgin olive oil. Add salt and pepper if required. Serve cold with cold meats, cheeses, olives, or salads.

EASY TOMATO BASIL TART

Steps:

• Preheat oven to 400.
• Slice the tomatoes into 1/2" slices.
• Line a 10" loose bottom tart pan with the pastry (pie) dough.
• Spread bottom of pastry with the mozzarella cheese and sprinkle with the basil.
• Cover with tomato slices, arranging to cover as evenly as possible.
• Sprinkle tomatoes with salt and pepper, then drizzle with the olive oil.
• Bake 30-40 minutes.
• Garnish with fresh chopped basil.
• Serve warm or at room temperature.

TOMATO AND BASIL TART

Steps:

• To prepare pastry, mix together flour and butter and a pinch of salt.
• Add milk slowly, just enough to firm up dough.
• Form a ball and then roll out dough on flour surface, into a large circle to cover a greased tart pan.
• Press dough into your tart pan.
• Prick dough all over with a fork and then bake at 375 for ten minutes.
• Let cool slightly before adding the toppings.
• Reduce oven to 350 degrees.
• Slice the mozzarella into 1/4 inch slices and place over the entire pastry base.
• On top of the cheese, arrange a single layer of thick tomato slices, overlapping them slightly.
• Dip the basil leaves in olive oil and arrange them on the tomatoes.
• Scatter garlic on top, drizzle with remaining olive oil, and season with salt and pepper.
• Bake for 45-50 minutes until tomatoes are well cooked. Serve hot.