Tomato And Brie Tart Recipes

TOMATO TART

Steps:

• For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
• For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
• Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes.
• Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.

TOMATO TART

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.

ROASTED TOMATO AND BRIE TART

Steps:

• Put flour, baking powder, and salt in the bowl of a food processor. Pulse a few times to combine. Add cold butter, and pulse a few more times until it looks like a rustic cornmeal. Add the cold crème fraîche, and pulse a few times until the dough just comes together. Turn the dough out into a mixing bowl. Using your hands, work the dough a little bit more to fully incorporate-it should look "shaggy." Place it on a big sheet of plastic wrap, gather the sides up and press the dough into a ball; flatten slightly and chill in the fridge, at least 1 hour and up to 24. (This is a good time to make the half-dried tomatoes you'll need in Step 4: Halve grape tomatoes, toss with salt, pepper, and olive oil, and bake for 1 hour at 300 degrees F.)
• Unwrap the dough and place on a generously floured, clean work surface; flour the dough thoroughly. Whack the dough with a rolling pin a few times to soften it. Starting in the middle, roll dough out to either side to make an even rectangle. Fold the dough in thirds, like a letter. Roll it out again and repeat the folding, add more flour if the dough sticks. This time, rotate the rectangle of dough by 90 degrees before rolling it out and folding again. Roll it out one more time, in the direction of the folds, and fold in thirds. When the laminating is done, roll the dough into a square, starting in the middle of the dough and rolling toward yourself, then away. The square should be roughly 10 inches by 10 inches and ¼-inch thick. Trim the edges of the dough, then cut it into 2½-inch-wide strips. Place the strips on a parchment-lined baking sheet and freeze for 15 minutes, so the dough keeps its shape as it bakes.
• Preheat oven to 425 degrees F. Make an egg wash by whisking together the egg yolk and heavy cream. Brush the tarts with the egg wash and parbake, 15-20 minutes. When the tarts are puffy and light brown, remove from the oven and prick all over with a fork; then return to the oven for 10 more minutes.
• When the tarts are puffy and golden brown, remove from oven and top with sliced Brie and Half-Dried Tomatoes. Return to the oven and bake until the cheese has just melted, 1-2 minutes. Garnish with thyme and serve family-style.

TOMATO AND BRIE TART

Steps:

• Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.
• Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid).
• Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil, season with salt and pepper, and bake 15 minutes.
• Reduce temperature to 375°; continue baking until golden brown and cooked through, 25 to 35 minutes more. Sprinkle with thyme sprigs and serve warm or room temperature, with greens.

TOMATO BRIE BOW TIE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large saucepan, heat tomatoes over medium-high heat. Bring to a slow boil and stir in cheese. Reduce heat to medium-low, and stir to melt cheese.
• Toss pasta with tomato sauce and top with chopped basil before serving.