TOMATO AND CORN CHEESY PASTRY BITES
Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 45m
Yield 8 pastries.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in corn, garlic powder, parsley, salt and pepper; cook until corn is tender, about 2 minutes. Remove from heat., Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut 4 circles in each sheet; place on parchment-lined baking sheets. Whisk together egg and water; brush over pastries. Spoon 2 tablespoons corn mixture onto each circle. Top with tomatoes and cheeses., Bake until golden brown and cheese is melted, about 20 minutes. Sprinkle with basil.
Nutrition Facts : Calories 236 calories, Fat 14g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 279mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
TOMATO AND CORN MINI PIES
These rustic hand pies are bursting with farmstand fresh goodness, and they're a snap to pull together with Pillsbury refrigerated pie crusts.
Provided by Inspired Taste
Categories Appetizer
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
- In 2-quart saucepan, cook garlic over medium heat 30 seconds. Stir in tomatoes and corn. Heat to a simmer; cook 2 minutes. Season with salt and pepper. Cool.
- Unroll pie crusts onto work surface. Cut 8 (4 1/2-inch) squares from crusts. Fit each square of dough into muffin cup, leaving dough overhanging edge of cup. Spoon about 1 teaspoon cornstarch into each crust-lined cup; spread cornstarch over dough.
- Fill each cup with about 1/3 cup tomato-corn mixture. Top each with 1 tablespoon ricotta cheese.
- Fold corners of dough toward centers of cups. In small cup, beat egg yolk and water; brush dough with egg wash.
- Bake 20 to 25 minutes or until golden brown. Cool 5 minutes in muffin cups. Remove mini pies from muffin cups. Serve warm.
Nutrition Facts : ServingSize 1 Serving
CHEESY SPINACH PUFF PASTRY BITES
When I travel home to be with my nieces and nephews, my brother always wants me to cook new things for the kids. What I've done in this recipe is take the crowd-pleasing creamy spinach dip that I make and pair it with puff pastry. Because what kid (or adult!) doesn't love puff pastry?
Provided by Stuart O'Keeffe
Categories appetizer
Time 1h10m
Yield 9 bites
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the bacon fat in the pan. Set the bacon aside.
- Return the skillet to medium-high heat and add the onion. Cook, stirring occasionally, 1 minute. Stir in the garlic. Add the spinach and cook until the spinach is wilted, 2 to 3 minutes. Stir in the salt and pepper and set aside.
- Stir 1 egg, the cream cheese, Parmesan, feta and chives together in a large bowl. Stir in the spinach mixture and the bacon. Set aside.
- Dust a work surface with flour and roll out the pastry with a rolling pin to smooth out any creases. Cut into 4-inch pieces; you should get about 9 squares. Place the squares on the prepared baking sheet.
- In a small bowl, beat the remaining egg together with a splash of water. Using a pastry brush, brush two adjacent sides of each square with the egg wash. Place a heaping tablespoon of filling into the center of the square. Fold the dough over the filling, forming a triangle, and crimp the edges together. Place the bites in the fridge for 10 to 15 minutes. Remove from the fridge and brush the tops with the remaining egg wash. Bake until golden brown and puffed, 15 to 20 minutes. Let cool 5 to 10 minutes before eating.
CORN AND TOMATO QUICHE
This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch quiche
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 10-inch deep-dish (2-inch) tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
- Preheat oven to 375 degrees.
- Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
- In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
- Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
- Place corn, tomatoes, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
ROASTED TOMATO AND CORN PIE WITH CHEDDAR CRUST
In this large-scale galette, cherry tomatoes, fresh corn and scallions are wrapped in a flaky Cheddar crust. The extra step of roasting the tomatoes first yields a pie that's on the just-right side of juicy. Make sure you bake it long enough, and don't be afraid to let the crust get deeply golden brown and allow the base to cook through. A good way to test for doneness is to gently shake the baking sheet: A crust that's not fully baked will stay in place on the baking sheet, whereas a well-baked crust will easily slide from one end to the other. Feel free to substitute another kind of grated cheese for the Cheddar; Gruyère, Monterey jack and Parmesan are all delicious options.
Provided by Erin Jeanne McDowell
Categories dinner, pies and tarts, vegetables, main course
Time 2h
Yield 1 (15-inch) pie
Number Of Ingredients 14
Steps:
- Make the Cheddar crust: In the bowl of a food processor, pulse the flour and salt until well combined. Add the butter and pulse until the mixture resembles a coarse meal. There will be visible pieces of butter, but they should be quite small. (You can also do this in a medium bowl with your fingers or a pastry cutter.) Add the shredded cheese and pulse to combine.
- Transfer the mixture to a medium bowl, make a well in the center of the bowl and pour in the ice water. Toss the mixture with your hands to distribute the water throughout the flour. Once the mixture becomes very fine crumbs, knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture holds together easily in a ball.
- Form the dough into a 1-inch-thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
- Make the filling: Heat the oven to 400 degrees with racks in the upper and lower thirds of the oven. On a baking sheet, combine the tomatoes, melted butter and olive oil; season with salt and pepper. Transfer to the top rack of the oven and roast until the tomatoes have become wrinkly, the skins have browned slightly and they've collapsed, 25 to 30 minutes. Cool completely. (You can complete this step in advance and refrigerate for up to 5 days.)
- When the tomatoes have cooled completely, gently transfer them to a medium bowl. If they've released a lot of liquid, drain the tomatoes in a colander before placing in the bowl. Stir the corn kernels and scallions into the tomatoes; season to taste with salt and pepper.
- Line a baking sheet with parchment paper. On a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a round about 1/4-inch thick and about 17 inches wide. Roll up the dough onto the rolling pin, wrapping it around the pin, and gently transfer the dough to the prepared baking sheet; unroll. (It will be larger than the baking sheet in the some places; just allow the excess to drape over the edge of the pan.)
- Gently transfer the cooled tomato and corn mixture to the center of the dough and spread into an even layer, leaving the outside 2 inches uncovered. Working a little bit at a time, fold the outside edges over the filling, pleating the edges as you work.
- In a small bowl, whisk the egg and 1 tablespoon water together to combine. Brush the egg wash around the outside edge of the crust.
- Transfer the pie to the lower rack of the oven and bake until the crust is deeply golden brown, 50 minutes to 1 hour.
- Let cool at least 15 minutes before serving. Serve directly on the baking sheet, or use the parchment paper to slide it onto a cutting board, then slide the parchment away to slice and serve. Serve warm or at room temperature, and garnish with basil just before serving.
CHEESY CORN BITES
From Rachael Ray Mag Everyday March 2008...can't WAIT to try these!!! As an optional suggestion, I will add chopped jalapenos or green chiles to spice it up a notch! Yumm-o!!
Provided by Meredith .F
Categories < 30 Mins
Time 30m
Yield 4 dozen, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. In a large bowl, mix the cream cheese, pepper jack cheese, egg & corn.
- Arrange the chips on a large baking sheet and place 1 tsp corn mixture in each. Bake until the filling sets, approx 20 minute.
- Sprinkle the corn bites with garnish, serve warm.
Nutrition Facts : Calories 340.9, Fat 29.7, SaturatedFat 18.2, Cholesterol 140.4, Sodium 337.6, Carbohydrate 6.4, Fiber 0.4, Sugar 0.3, Protein 13.4
PASTA WITH FRESH TOMATOES AND CORN
This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.
Provided by Simmi G
Categories Side Dish
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
- Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 53.8 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 6.2 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 61.2 mg, Sugar 5.6 g
CHERRY TOMATO BITES
Fresh, unbaked bites that remind you of a BLT. Quick, easy, and cheap, if you grow your own tomatoes. This can be made a day ahead if tomatoes were drained. Perfect for a picnic.
Provided by mamaG
Categories Appetizers and Snacks Antipasto Recipes
Time 20m
Yield 9
Number Of Ingredients 6
Steps:
- Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
- Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.
Nutrition Facts : Calories 89.2 calories, Carbohydrate 3.8 g, Cholesterol 12.6 mg, Fat 6.2 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 434.1 mg, Sugar 1.9 g
More about "tomato and corn cheesy pastry bites recipes"
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
TOMATO AND ONION PUFF PASTRY BITES RECIPE | EAT …
From eatsmarter.com
SAUTéED CORN AND TOMATOES - BUDGET BYTES
From budgetbytes.com
TOMATO & CORN CHEESY PASTRY BITES - R.C. HATTON …
From rchattonfarms.com
TOMATO AND CORN CHEESY PASTRY BITES RECIPE: HOW TO …
From preprod.tasteofhome.com
Servings 8Total Time 45 minsCategory Appetizers, Side DishesCalories 236 per serving
TOMATO AND CORN CHEESY PASTRY BITES RECIPE: HOW TO …
From stage.tasteofhome.com
Servings 8Total Time 45 minsCategory Appetizers, Side DishesCalories 236 per serving
SPICY CHEESY CORN AND TOMATO DIP - JO COOKS
From jocooks.com
SPAGHETTI WITH ROASTED SWEET CORN AND CHERRY TOMATOES
From daringgourmet.com
TOMATO AND CORN CHEESY PASTRY BITES | DEL DEL | COPY ME THAT
From copymethat.com
TOMATO-CORN PIE RECIPE | EATINGWELL
From eatingwell.com
CHEESY CORN PUFFS|EASIEST PUFF PASTRY RECIPE|CORN ,CHEESE …
From newcookeryrecipes.info
CHEESY CARAMELIZED ONION PASTRY BITES — PUNCHFORK
From punchfork.com
CHEESY PASTRY BITES RECIPE BY MISS FLUFFY'S COOKING - COOKPAD
From cookpad.com
TOMATO-LAYERED PUFF PASTRY BITES - RICARDO
From ricardocuisine.com
TOMATO AND CORN CHEESY PASTRY BITES | RECIPE | RECIPES, …
From pinterest.com
TOMATO AND CORN CHEESY PASTRY BITES - YOUTUBE
From youtube.com
TOMATO AND CORN CHEESY PASTRY BITES | RECIPE | FRESH …
From pinterest.com
TOMATO & CORN CHEESY PASTRY BITES - R.C. HATTON FARMS
From rchattonfarms.com
CHEESY TOMATO HAND PIES RECIPE | BON APPéTIT
From bonappetit.com
10 BEST PUFF PASTRY CHEESE BITES RECIPES | YUMMLY
From yummly.com
TOMATO PIE RECIPES WITH MAYO - THERESCIPES.INFO
From therecipes.info
20+ RECIPES WITH CORN & TOMATOES | EATINGWELL
From eatingwell.com
RECIPE- EASY TO MAKE CHEESY CORN SPINACH BITES - LIFEBERRYS
From lifeberrys.com
CHEESY SHELLS WITH TOMATOES & CORN RECIPE | MYRECIPES
From myrecipes.com
CHEESY FETA PUFF PASTRY BITES | 12 TOMATOES
From 12tomatoes.com
TOMATO AND CORN CHEESY PASTRY BITES
From pinterest.co.uk
CORN AND TOMATO PASTA SALAD - PRODUCE BITES
From producebites.com
BEST CHEESY CORN POPPERS RECIPE - HOW TO MAKE CHEESY CORN …
From delish.com
TOMATO AND CORN PIE WITH FRESH BASIL - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
RECIPE: TOMATO & PESTO PASTRY BITES - MY FRENCH COUNTRY HOME …
From myfrenchcountryhomemagazine.com
3 EASY CHEESE-STUFFED PASTRY BITES RECIPES - SPOON UNIVERSITY
From spoonuniversity.com
CHEESY JIFFY CORN CASSEROLE - 12 TOMATOES
From 12tomatoes.com
PUFF PASTRY BITES WITH TOMATO, CHEESE AND PESTO – EASY COOKING
From my-easy-cooking.com
CHEESY SPINACH CORN BITES - COOKING WITH SAPANA
From cookingwithsapana.com
CHESAPEAKE CORN, TOMATOES & BASIL - ONCE UPON A CHEF
From onceuponachef.com
TOMATO AND CORN CHEESY PASTRY BITES RECIPE | TASTE OF HOME
From mastercook.com
CHEESY CORN BITES RECIPE : OPTIMAL RESOLUTION LIST - RECIPESCHOICE
From recipeschoice.com
CHEESY OLIVE PASTRIES STUFFED WITH SUN-DRIED TOMATOES
From littlesugarsnaps.com
CHERRY TOMATO PUFF PASTRY BITES - THE GOURMET WAREHOUSE
From gourmetwarehouse.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love