Tomato And Mozzarella Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASIL TOMATO TART



Basil Tomato Tart image

I received this tomato tart recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.-Connie Stumpf, North Myrtle Beach, South Carolina

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 8

Pastry for a single-crust pie (9 inches)
1-1/2 cups shredded part-skim mozzarella cheese, divided
5 to 6 fresh plum tomatoes
1 cup loosely packed fresh basil leaves
4 garlic cloves
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 345 calories, Fat 27g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 413mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

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

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 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



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.

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

TOMATO AND SMOKED MOZZARELLA TART



Tomato and Smoked Mozzarella Tart image

A delicious tart made with puff pastry, smoke mozzarella and fresh tomatoes. This recipe came from the America's Test Kitchen newsletter.

Provided by ThreeGoodCooks

Categories     Breads

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

unbleached all-purpose flour, for work surface
1 1/8 lbs frozen puff pastry, thawed in box in refrigerator overnight (Pepperidge Farm)
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 (about 2 teaspoons)
2 tablespoons extra virgin olive oil
ground black pepper
6 ounces smoked mozzarella cheese, shredded (2 cups)
2 tablespoons fresh basil, shredded

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 425°F
  • 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°F; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425°F
  • 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.

Nutrition Facts : Calories 661.9, Fat 46.9, SaturatedFat 14.5, Cholesterol 66, Sodium 549.9, Carbohydrate 42.8, Fiber 2.2, Sugar 3.1, Protein 17.9

More about "tomato and mozzarella tart recipes"

TOMATO AND MOZZARELLA TART - AHEAD OF THYME
tomato-and-mozzarella-tart-ahead-of-thyme image
2018-01-01 Remove from the oven and spread the jammy red onions into the partially-baked tart cases. Arrange the sliced tomatoes and mozzarella in …
From aheadofthyme.com
5/5 (8)
Total Time 45 mins
Servings 2
  • Heat the olive oil in a pan and gently cook the red onions and garlic over low-medium heat until softened and caramelised.
  • Add the vinegar to deglaze the pan and cook until all the liquid has evaporated and you are left with jammy, soft onions.
  • In the meantime, roll out the puff pastry and line the greased tart tin(s). Use a fork to pierce holes into the base of the pastry, then lay over parchment paper over and fill with baking beans. Blind bake in the oven for 5 minutes, then carefully remove the baking beans and parchment and bake for an additional 5 minutes.


HEIRLOOM TOMATO AND MOZZARELLA TART RECIPE - FOOD …
heirloom-tomato-and-mozzarella-tart-recipe-food image
2012-06-25 Arrange one-third of the tomato slices on top of the cheese. Sprinkle with one-third of the basil, oregano, and scallion greens. Repeat this …
From foodrepublic.com
Servings 4-6
Estimated Reading Time 2 mins


TOMATO AND MOZZARELLA TART | COOK'S ILLUSTRATED
tomato-and-mozzarella-tart-cooks-illustrated image
4 teaspoons salt 2 chocolate bar biscuit croissant topping 1 jelly cotton candy ½ jelly gummies 2 cups liquorice chocolate 2 jelly beans bonbon 2 caramels …
From cooksillustrated.com
5/5 (2)
Servings 6-8


MIXED TOMATO PUFF TART RECIPE | DELICIOUS. MAGAZINE
mixed-tomato-puff-tart-recipe-delicious-magazine image
Method. Preheat the oven to 200°C/fan180°C/gas 6. Unroll the puff pastry, trim to a 30cm x 20cm rectangle and score a 2cm border around the edge. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in …
From deliciousmagazine.co.uk


BITE-SIZE TOMATO AND MOZZARELLA TARTS - PAULA DEEN
bite-size-tomato-and-mozzarella-tarts-paula-deen image
Prick the pastry rounds all over with a fork. Bake rounds for 5 minutes. Remove from oven. Sprinkle each with about 1/2 teaspoon Parmesan, then top with a tomato slice and season with salt and pepper to taste. Lay a slice of …
From pauladeen.com


TOMATO AND MOZZARELLA TART RECIPE | EAT SMARTER USA
tomato-and-mozzarella-tart-recipe-eat-smarter-usa image
The Tomato and Mozzarella Tart recipe out of our category leafy green vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


TOMATO AND MOZZARELLA PUFF PASTRY TART | DINNER RECIPES
tomato-and-mozzarella-puff-pastry-tart-dinner image
2013-04-07 Place the puff pastry sheet onto a lined baking sheet and leaving a 2cm border, spread with the tomato pizza topping. Evenly scatter the mozzarella evenly over the top before neatly adding the slices of tomato. Bake in the oven …
From goodto.com


TOMATO AND MOZZARELLA TART – THE RIGHT RECIPE
tomato-and-mozzarella-tart-the-right image
Increase oven temperature to 425 degrees. While the shell bakes, place tomato slices in single layer on double layer of paper towels and sprinkle evenly with 1/2 teaspoon salt. Let stand 30 minutes. Place second double layer of paper …
From therightrecipe.org


TOMATO TART RECIPE - BROWN EYED BAKER
tomato-tart-recipe-brown-eyed-baker image
2013-07-16 Press any excess moisture out of the tomatoes with paper towels, then layer the tomato slices evenly over the mozzarella. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is …
From browneyedbaker.com


MOZZARELLA TOMATO TART - OH SWEET BASIL
mozzarella-tomato-tart-oh-sweet-basil image
2016-08-16 Layer tomato slices in 3 rows. Sprinkle with feta cheese. Using a spatula or flat turner, fold border up and over the tart to form crust. Bake for 20 to 25 minutes, until crust is lightly golden brown and fragrant. Garnish with fresh …
From ohsweetbasil.com


HEIRLOOM TOMATO AND MOZZARELLA TART - OH SWEET BASIL
heirloom-tomato-and-mozzarella-tart-oh-sweet-basil image
2013-08-05 Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Using a sharp knife, carefully slice (not going all the way through the dough!) a border about 1/4-1/2" around the dough. Bake for 12-15 …
From ohsweetbasil.com


RUSTIC TOMATO & MOZZARELLA TART RECIPE - HOUSE
rustic-tomato-mozzarella-tart-recipe-house image
2-3 ripe red and yellow tomatoes, about 8 oz. total weight, cored and cut into slices 1/8″ thick Salt 1 clove garlic, finely chopped 1 tbsp unsalted butter, melted 8″ x 10″ rectangle of frozen puff pastry, cut in half and thawed in the …
From houseandhome.com


SAVORY TOMATO-MOZZARELLA TART | BETTER HOMES & GARDENS
savory-tomato-mozzarella-tart-better-homes-gardens image
For filling, in a large bowl combine eggs and milk. Stir in next five ingredients (through black pepper). Pour into partially baked pastry shell; sprinkle with tomatoes. Step 3 Bake 40 to 45 minutes or until a knife comes out clean. Let …
From bhg.com


SAVORY TOMATO TART RECIPE WITH MOZZARELLA - SWEET …
savory-tomato-tart-recipe-with-mozzarella-sweet image
Sprinkle mozzarella evenly over the bottom of the crust and layer the tomato slices evenly over the mozzarella. Drizzle olive oil mixture evenly over the tomatoes. Bake until the crust is deep golden brown and cheese is melted, 10 …
From sweetpeaskitchen.com


TOMATO AND MOZZARELLA TARTS | BETTER HOMES & GARDENS
2011-06-14 Advertisement. Step 2. On a lightly floured surface, unfold pastry. Cut into 8 or 9 rounds with a 3-inch biscuit cutter. Place 1 inch apart on the prepared baking sheet. Using a …
From bhg.com
4/5 (3)
Calories 75 per serving
Total Time 42 mins
  • On a lightly floured surface, unfold pastry. Cut into 8 or 9 rounds with a 3-inch biscuit cutter. Place 1 inch apart on the prepared baking sheet. Using a fork, prick each round in several places. Bake about 10 minutes or until puffed.
  • Sprinkle rounds with Parmesan cheese; top with mozzarella cheese and tomato slices. Sprinkle with salt and pepper.
  • Bake for 12 to 14 minutes or until pastry is golden brown. Sprinkle tarts with basil. Serve warm. Makes 8 or 9 tarts.


TOMATO AND MOZZARELLA TART - APPETIZERS - MANY SIMPLE RECIPES
2021-08-29 Appetizers Recipes; Tomato and Mozzarella Tart – Appetizers. By. @dmin - 193. 0. Facebook. Twitter. Pinterest. WhatsApp. 5 (1) Tomato and Mozzarella Tart – Appetizers 2K Shares. Pin 2K ...
From manysimplerecipes.com


TOMATO, CORN AND MOZZARELLA TART - HOME OF MALONES
2021-07-26 I add a little more onion and corn on top. Arrange sliced tomatoes on top of all that adding salt, pepper, dried oregano, fresh basil and another quick drizzle of olive oil. I added a fresh mozzarella on top and sprinkled with pepper. Bake in a 375 oven until crust is a nice deep brown (approx 25min). If you like to brown the mozzarella, put ...
From homeofmalones.com


TOMATO TART WITH MOZZARELLA AND PARMESAN - 2 BEES IN A POD
2020-05-31 Instructions. Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush the entire sheet with olive oil. Sprinkle with 1 tablespoon shredded parmesan cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
From 2beesinapod.com


TOMATO AND MOZZARELLA TART - WAITROSE
Heat a frying pan over a medium heat and add the chopped tomatoes, tomato purée and garlic, and cook for 5-10 minutes until nice and thick. Once the sauce is cooked and thickened, remove from the heat to let it cool. 3. Unroll the puff pastry onto a large flat baking tray.
From waitrose.com


TOMATO AND MOZZARELLA TART - ECFP
Spread the cooled tomato sauce evenly across the centre area of the tart, right to the inside edge of the border. If using any toppings, scatter these over now. 06. Finish by sprinkling with the mozzarella cheese and pepper. 07. Bake in the oven for 30-35 minutes until the pastry has puffed up around the edge and is golden brown. The cheese ...
From endchildfoodpoverty.org


TOMATO CAPRESE TART - THE WIMPY VEGETARIAN
2020-07-30 Step 4 (2 minutes) Assemble. Slice the mozzarella, and layer ⅔ of it on the base of the par-baked tart, and arrange the tomatoes on top. Step 5. Bake. Lower the oven temperature, and slide the tart into the oven. Roughly 15 minutes before the tart is done, add the reserved mozzarella in-between the rows. Finish baking.
From thewimpyvegetarian.com


ROASTED TOMATO, THYME AND BUFFALO MOZZARELLA TART | ELLE GOURMET
Preheat oven to 400°F. In large skillet, heat 2 tbsp of the oil, honey and balsamic vinegar over medium heat, stirring to combine. Add tomatoes, half of the basil and 3 thyme sprigs. Cook over low heat for 2 minutes, turning tomatoes over halfway through cooking. Line pie plate with parchment paper; arrange puff pastry, pressing into edges.
From ellegourmet.ca


TOMATO PUFF PASTRY TART - QUICK AND EASY ROASTED TOMATO RECIPE
2019-06-17 Cut the pastry into a circle and place it at the bottom of the dish. Mark a 1.5-2cm border using a knife. Using a pastry brush, brush the melted butter on and around the border. The onion layer of the rustic tomato tart is super simple to make. Chop up the onion and soften in a saucepan with a little knob of butter.
From sewwhite.com


PUFF PASTRY TOMATO TART WITH MOZZARELLA | JERNEJ KITCHEN
2020-07-13 Make the filling. In a bowl, stir to combine ricotta (or cream cheese), diced garlic, and olive oil. Season to taste with salt and pepper. Unroll the puff pastry and trim it to a 30 cm x 35 cm (12-inch x 14-inch) rectangle. Roll the edges so that the rectangle fits the baking sheet.
From jernejkitchen.com


TOMATO AND MOZZARELLA TARTS - SAUCEPAN KIDS
4-5 tomatoes - depending on size 350g mozzarella cheese - sliced or you could use the pre-grated 2-3 tbsp mustard - we use Dijon but wholegrain would work well Salt and pepper to season Olive Oil 1 Pre heat the oven to 210C. 2 Roll out the pastry to about 4-5mm thick. 3
From saucepankids.com


TOMATO AND MOZZARELLA TARTS | PAULA DEEN
Using a 3-inch round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking sheet. Prick the pastry rounds all over with a fork. Sprinkle each with about 1/2 teaspoon Parmesan. Bake rounds for 5 minutes. Remove from oven. Top each tart with a slice of tomato, basil leaf and mozzarella slice.
From pauladeen.com


EGGPLANT, TOMATO, AND SMOKED MOZZARELLA TART RECIPE
Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes. Step 6. Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust. Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan. Bake at 400° for 10 minutes or until cheese melts.
From myrecipes.com


MAMAN'S TOMATO & MOZZARELLA TART | ADD SOME VEG
2018-08-01 Spread the mustard thinly on the base of the pastry case, then layer slices of tomato and mozzarella, slightly overlapping each other, all over the pastry case. Lightly drizzle with extra virgin olive oil and sprinkle with mixed herbs, if you like, then return to the oven for 30-40 minutes, until the cheese is golden, pastry is browned, and the ...
From addsomeveg.com


TOMATO AND MOZZARELLA TARTS - SIDE DISH RECIPES
One serving contains 2906 calories, 41g of protein, and 201g of fat. This recipe serves 8. Not Head to the store and pick up basil leaves, mozzarella, plum tomato, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes.
From fooddiez.com


10 BEST PUFF PASTRY TOMATO MOZZARELLA TART RECIPES | YUMMLY
2022-05-29 Tomato, Pesto and Mozzarella Tart Lilybelle Kitchen mozzarella, large garlic clove, grated Parmesan, extra-virgin olive oil and 6 more Tomato and …
From yummly.com


20 RECIPES WITH SUN DRIED TOMATOES (ALL TYPES) - HOME …
2022-06-24 First, whip up a pesto made of oil-packed sun-dried tomatoes, fresh basil, garlic, pine nuts, red pepper, and freshly grated parmesan cheese. See also Chocolate Slice Recipe. Next, make a grilled cheese sandwich using buttered Italian bread, Fontina, Gruyere or any cheese that melts well, and pesto. 12.
From homestratosphere.com


TOMATO AND MOZZARELLA TART | AMERICA'S TEST KITCHEN
2017-07-31 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 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)
From mastercook.com


HEIRLOOM TOMATO SALAD RECIPE - THIS HEALTHY TABLE
2022-06-24 Add in the sliced stone fruit (nectarine, apricots, or peaches) into the bowl with the tomatoes. Add in the sliced mozzarella - nestle the pieces in so they are spread amongst the tomatoes and stone fruit. Top the salad with salt and pepper, a drizzle of olive oil, and a drizzle of balsamic glaze. Add in the fresh herbs.
From thishealthytable.com


TOMATO, MOZZARELLA AND BASIL TARTS RECIPE | DELICIOUS. MAGAZINE
Lift the tray out of the oven, carefully remove the paper and beans, and set the tartlet cases aside to cool. Leave the oven on. Spread 1 tsp pesto into each pastry tartlet cases, then arrange 2-3 mozzarella pieces and 1 slice tomato on top. Add garlic, some salt and ground black pepper, then finish with 2-3 basil leaves and a drizzle of olive oil.
From deliciousmagazine.co.uk


TARTE à LA TOMATE, COURGETTE ET MOZZARELLA (TOMATOES TART, …
2020-07-21 Tarte à la Tomate, Courgette et Mozzarella (Tomatoes Tart, Zucchini and Mozzarella) by Mayelice | Jul 21, 2020 | French Recipes | 0 comments I made the tomatoes Tart, Zucchini, and Mozarella as an appetizer for a family dinner this weekend and everyone liked it, if you looking for an easy, healthy, and faster recipe this tart is for you!
From tinyislandkitchen.com


RUSTIC TOMATO & MOZZARELLA TART | WILLIAMS SONOMA
2015-11-09 Place the tomato slices on paper towels, season with salt and let drain for 30 to 60 minutes. Position a rack in the upper third of an oven and preheat to 400°F. In a small bowl, stir together the garlic and butter. Place the puff pastry rectangles on a baking sheet lined with parchment paper.
From williams-sonoma.com


PIN ON BAKED IN VERMONT/GIRL MEETS FARM - PINTEREST
Tomato and Mozzarella Tart. 5 ratings · Vegetarian · Serves 4-6. Kathy McColeman . 357 followers. Tart Recipes. Cooking Recipes. Vegetarian Recipes. Snack Recipes. Dinner Recipes. Crispy Baked Chicken Wings. Molly Yeh. Tomato Bisque. Roasted Cherry Tomatoes. More information.... Ingredients. Produce. 1/4 cup Basil, fresh. 1 clove Garlic. 3/4 lb …
From pinterest.com.au


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 »

    #time-to-make     #main-ingredient     #preparation     #eggs-dairy     #fruit     #vegetables     #cheese     #tomatoes     #4-hours-or-less

Related Search