MOZZARELLA TOMATO TARTLETS
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
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 TARTS
Tomato and Mozzarella Tarts with basil are a perfect snack for a party
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 °F. Line a baking sheet with parchment paper and set aside.
- On a lightly floured surface, unfold the pastry. 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. Bake for 10 minutes or until puffed and golden. Season with salt and pepper, to taste, and serve.
TOMATO AND MOZZARELLA TART
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!
MOZZARELLA, TOMATO & BLACK OLIVE TARTS
Enjoy the big Mediterranean flavours of James Martin's tasty tarts
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
- Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
- Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.
Nutrition Facts : Calories 712 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.79 milligram of sodium
TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO
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
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
MOZZARELLA TOMATO TARTLETS
This is an easy appetizer. They can be made year round but are even better with garden-fresh tomatoes. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Cheese
Time 20m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- In small skillet, saute garlic in oil for 1 minute.
- Add the tomatoes; cook until liquid has evaportated.
- Remove from the heat; stir in the mozzarella cheese, basil and pepper.
- Spoon 1 teaspoonful into each tart shell.
- Top each with a piece of olive; sprinkle with Parmesan cheese.
- Place on an ungreased baking sheet.
- Bake at 450 degrees for 5-8 minutes or until bubbly.
Nutrition Facts : Calories 26.5, Fat 1.8, SaturatedFat 0.8, Cholesterol 4.5, Sodium 54.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 1.8
TOMATO AND MOZZARELLA TART
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
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 AND TAPENADE TARTLETS
Provided by Dorie Greenspan
Categories Olive Tomato Appetizer Bake Cocktail Party Vegetarian High Fiber Dinner Lunch Mozzarella Basil Summer Party Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 10
Steps:
- Position racks in top third and bottom third of oven. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Working with 1 pastry sheet at a time, roll out on floured surface to 13-inch square. Using 6-inch-diameter plate, cut out 4 rounds from 1 sheet and 2 rounds from second sheet (reserve remaining pastry for another use). Transfer 3 rounds to each baking sheet. Pierce each round with fork. Top rounds with another sheet of parchment. Place another baking sheet atop parchment on each sheet.
- Place 1 baking sheet stack on each rack in oven and bake 10 minutes. Rotate baking sheets and bake until rounds are golden, about 10 minutes longer. Using oven mitts, carefully remove top baking sheets and top sheets of parchment. Continue baking pastries until deep golden, about 3 minutes longer. Transfer sheets to rack to cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Increase oven temperature to 450°F. Spread generous tablespoon tapenade over each pastry round, leaving 1/2-inch border around edges. Alternate 4 tomato slices with 4 mozzarella slices atop each pastry in pinwheel pattern. Bake just until cheese begins to melt, about 2 minutes. Sprinkle with fleur de sel and pepper, then drizzle with olive oil and balsamic vinegar. Arrange a few basil leaves and olive slices atop each tartlet and serve immediately.
BASIL TOMATO TART
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
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
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
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
More about "tomato and mozzarella tartlets recipes"
TOMATO AND MOZZARELLA TARTS | BETTER HOMES & GARDENS
From bhg.com
4/5 (3)Calories 75 per servingTotal 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 - WAITROSE.COM
From waitrose.com
CHEESE AND TOMATO TARTLETS - FULLY MEDITERRANEAN
From fullymediterranean.com
TOMATO AND MOZZARELLA TART - APPETIZERS - MANY SIMPLE RECIPES
From manysimplerecipes.com
TOMATO AND MOZZARELLA TART | RECIPE | RECIPES, FOOD, APPETIZER …
From pinterest.ca
33 FRESH MOZZARELLA RECIPES - TOP RECIPES
From topteenrecipes.com
MOZZARELLA TOMATO TART - OH SWEET BASIL
From ohsweetbasil.com
TOMATO AND MOZZARELLA TART - AHEAD OF THYME
From aheadofthyme.com
TOMATO AND MOZZARELLA TARTLETS RECIPE | EAT SMARTER USA
From eatsmarter.com
HEIRLOOM TOMATO AND MOZZARELLA TART - OH SWEET BASIL
From ohsweetbasil.com
10 BEST PUFF PASTRY TOMATO MOZZARELLA TART RECIPES | YUMMLY
From yummly.com
SAVORY TOMATO-MOZZARELLA TART | BETTER HOMES & GARDENS
From bhg.com
TOMATO AND MOZZARELLA TART | AMERICA'S TEST KITCHEN
From mastercook.com
RUSTIC TOMATO & MOZZARELLA TART RECIPE - HOUSE & HOME
From pre.houseandhome.com
TOMATO MOZZARELLA TART RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TOMATO AND MOZZARELLA TART RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
TOMATO, MOZZARELLA AND BASIL TARTS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TOMATO AND MOZZARELLA PUFF PASTRY TART | DINNER RECIPES
From goodto.com
HOW TO COOK TARTLETS WITH TOMATOES AND MOZZARELLA - RECIPE
From thisnutrition.com
10 BEST PUFF PASTRY TOMATO MOZZARELLA TART RECIPES - YUMMLY
From yummly.com
BITE-SIZE TOMATO AND MOZZARELLA TARTS - PAULA DEEN
From pauladeen.com
SAVORY TOMATO TART RECIPE WITH MOZZARELLA | SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
TOMATO AND MOZZARELLA TART RECIPE | EAT SMARTER USA
From eatsmarter.com
TOMATO AND MOZZARELLA TART | COOK'S ILLUSTRATED
From cooksillustrated.com
TOMATO AND MOZZARELLA TARTS – RECIPES NETWORK
From recipenet.org
PUFF PASTRY TOMATO TART WITH MOZZARELLA | JERNEJ KITCHEN
From jernejkitchen.com
TOMATO TART WITH MOZZARELLA AND PARMESAN - 2 BEES IN A POD
From 2beesinapod.com
TOMATO TART RECIPE - BROWN EYED BAKER
From browneyedbaker.com
TOMATO TART WITH SMOKED MOZZARELLA AND DIJON RECIPE | MYRECIPES
From myrecipes.com
SIMPLE TOMATO PUFF PASTRY TART : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TOMATO AND MOZZARELLA TARTS RECIPE
From crecipe.com
TOMATO MOZZARELLA TART - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
TOMATO AND MOZZARELLA TARTS - SAUCEPAN KIDS
From saucepankids.com
MOZZARELLA TOMATO BASIL PIZZA RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
HEIRLOOM TOMATO AND MOZZARELLA TART RECIPE - FOOD REPUBLIC
From foodrepublic.com
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