Tomato And Mozzarella Tart With Prosciutto Recipes

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TOMATO AND MOZZARELLA TART



Tomato and Mozzarella Tart image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 pound tomatoes, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
1 round pie dough (homemade or store-bought)
1 large egg, beaten with a splash of water for egg wash
6 ounces packaged shredded mozzarella
1 clove garlic, minced
1/4 cup chopped fresh basil, plus more for garnish
Flaky salt, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
  • Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
  • Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
  • Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!

TOMATO AND MOZZARELLA TART WITH PROSCIUTTO



TOMATO AND MOZZARELLA TART WITH PROSCIUTTO image

Categories     Tomato

Number Of Ingredients 11

1 box frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refigerator overnight
1 large egg, beaten
2 ounces grated Parmesan cheese (about 1 cup)
1 pound plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices
Table salt
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
2 tablespoons extra-virgin olive oil
Ground black pepper
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
2 ounces prosciutto, thinly sliced
2 tablespoons chopped fresh basil

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following illustrations below, form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees. 2. While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside. 3. Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Arrange prosciutto in single layer on top of mozzarella. Shingle tomato slices widthwise on top of prosciutto (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA



Heirloom Tomato Tart with Pesto and Mozzarella image

In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!

Provided by lolalobato

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ⅔ cups sifted all-purpose flour
7 tablespoons cold butter, diced
1 egg, beaten
2 teaspoons water
1 teaspoon salt
1 teaspoon white sugar
1 cup pesto, or as needed
1 (8 ounce) ball fresh mozzarella cheese
2 cups heirloom cherry tomatoes, halved
1 pinch coarse sea salt to taste

Steps:

  • Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
  • Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
  • Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
  • Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
  • Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g

TOMATO TART WITH FRESH MOZZARELLA AND ANCHOVIES



Tomato Tart With Fresh Mozzarella and Anchovies image

This rectangular tart is like a pizza but easier. Instead of a yeast dough, the base is a crisp pastry made with olive oil. The recipe makes enough dough for 2 tarts.

Provided by David Tanis

Categories     brunch, dinner, lunch, pizza and calzones, appetizer, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 cups/250 grams all-purpose flour
1/2 teaspoon salt, plus more for seasoning tomatoes
1/4 cup/59 milliliters extra-virgin oil, plus 2 tablespoons and a little more to grease the pan
1 egg, beaten
1 large garlic clove, grated
1 cup thinly sliced onion
2 large tomatoes, sliced 1/4-inch thick and blotted
Ground black pepper
1/2 pound fresh mozzarella, thinly sliced
A few pitted niçoise olives, optional
A few capers, optional
8 anchovy fillets, rinsed and patted dry

Steps:

  • Make the dough: Put flour and 1/2 teaspoon salt in a mixing bowl. Drizzle in 1/4 cup oil, egg and 1/4 cup cold water, then mix quickly with hands to make a soft dough. If dough seems dry, add more water, 1 tablespoon at a time. Form dough into a rough rectangle, wrap and refrigerate for 30 minutes.
  • Heat oven to 425 degrees. On a flour-dusted surface, divide dough in half. Roll out one piece to a rectangle approximately 9 by 12 inches (reserve other piece for future use, or to make a second tart).
  • Stir 2 tablespoons olive oil and the garlic together in a small bowl. Put rolled dough on lightly greased baking sheet. Drizzle surface of dough with garlic oil. Scatter onion slices over dough. Arrange tomato slices over dough in one layer without crowding, then season with salt and pepper. Top tomatoes with torn mozzarella slices in one layer. Tuck olives and capers here and there, if using. Drape top of tart with intermittently placed anchovy fillets.
  • Bake for 6 minutes on bottom shelf of oven, then transfer to top shelf and bake for another 6 minutes or until nicely browned. Let cool slightly, then cut into squares. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams

BAKED MOZZARELLA, PROSCIUTTO, AND TOMATO



Baked Mozzarella, Prosciutto, and Tomato image

This is wonderful as a first course or as a light but filling choice for a luncheon. There's just something about melted cheese and tomatoes that's been the basis for many thousands upon thousands of recipes. It's great served on it's own oven-proof plate. It's also low carb! Now you don't have any excuse to try it! I like this with an asparagus spear or two, placed on top. This is enough for a crowd, but it scales down great.

Provided by FLUFFSTER

Categories     Lunch/Snacks

Time 35m

Yield 20 serving(s)

Number Of Ingredients 7

20 slices mozzarella cheese
20 slices tomatoes
3 tablespoons fresh basil, torn into small pieces
20 slices prosciutto
1 cup dry white wine
1/2 cup butter (1 stick)
1 head curly-leaf lettuce (can use parsley)

Steps:

  • Preheat oven to 400°F.
  • Place a slice of mozzarella cheese on top of each tomato slice.
  • Sprinkle the basil evenly on top of all of the cheese slices.
  • Carefully wrap the prosciutto around each tomato-cheese bundle.
  • Place the bundles, fold side down in several shallow baking dishes that can be used for serving, if desired. If you do not have a suitable dish for baking and serving, have salad plates set aside and serve the packages on individual plates as a first course.
  • Sprinkle the packages with wine and dot each with butter.
  • Bake for 5-10 minutes or until the cheese begins to melt. Garnish individual plates or serving dish with lettuce or parsley.

Nutrition Facts : Calories 143.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 35, Sodium 220.5, Carbohydrate 2.2, Fiber 0.5, Sugar 1.1, Protein 6.9

TOMATO AND MOZZARELLA TART



Tomato and Mozzarella Tart image

From America's Test Kitchen. A recipe designed to render a crispy crust. They say: "Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes. "

Provided by SweetSueAl

Categories     Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

unbleached all-purpose flour, for work surface
1 1/8 lbs puff pastry, thawed in box in refrigerator overnight
1 large egg, beaten
2 ounces grated parmesan cheese (about 1 cup)
1 lb plum tomato, cored and cut crosswise into 1/4-inch-thick slices (about 3 to 4 medium)
table salt
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
ground black pepper
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
2 tablespoons chopped fresh basil

Steps:

  • Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
  • With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
  • With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
  • Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
  • Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
  • With pizza wheel or knife, trim excess dough from corners.
  • Adjust oven rack to lower-middle position and heat oven to 425 degrees.
  • Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
  • Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
  • Transfer to wire rack; increase oven temperature to 425 degrees.
  • While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.
  • Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
  • Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
  • Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.
  • Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

MOZZARELLA TOMATO TARTLETS



Mozzarella Tomato Tartlets image

Convenient frozen phyllo shells add to this impressive appetizer's easy preparation. Although I make them year-round, they're especially tasty with garden-fresh tomatoes.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 9

1 garlic clove, minced
1 tablespoon olive oil
1-1/2 cups seeded chopped tomatoes
3/4 cup shredded part-skim mozzarella cheese
1/2 teaspoon dried basil
Pepper to taste
24 frozen miniature phyllo tart shells
6 pitted ripe olives, quartered
Grated Parmesan cheese

Steps:

  • In a small skillet, saute garlic in oil for 1 minute. Add the tomatoes; cook until liquid has evaporated. Remove from the heat; stir in the mozzarella cheese, basil and pepper. , Spoon 1 teaspoonful into each tart shell. Top each with an olive piece; sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Bake at 450° for 5-8 minutes or until bubbly.

Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO



Tomato & mozzarella tart with roast pepper pesto image

A simple and colourful tart - great for enjoying with friends

Provided by Angela Nilsen

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 7

375g pack ready-rolled puff pastry
85g coarsley grated parmesan (or vegetarian alternative)
450g jar whole roasted red pepper (we used Karyatis)
olive oil for drizzling (basil oil is good)
4-5 medium-large ripe tomatoes
2 x 125g packs mozzarella balls, drained
basil leaves for scattering

Steps:

  • Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
  • Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
  • Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium

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