Tomato Basil Tart Recipes

TOMATO BASIL TARTLETS

Steps:

• Special equipment: a 2 1/4-inch round cookie cutter
• Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
• Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
• Transfer the tartlets to a platter and garnish with a pinch of fleur de sel.

EASY TOMATO BASIL TART

Steps:

• Preheat oven to 400.
• Slice the tomatoes into 1/2" slices.
• Line a 10" loose bottom tart pan with the pastry (pie) dough.
• Spread bottom of pastry with the mozzarella cheese and sprinkle with the basil.
• Cover with tomato slices, arranging to cover as evenly as possible.
• Sprinkle tomatoes with salt and pepper, then drizzle with the olive oil.
• Bake 30-40 minutes.
• Garnish with fresh chopped basil.
• Serve warm or at room temperature.

EASY TOMATO BASIL TART

Steps:

• Preheat oven to 350.
• Bake pie crust about 15 minutes.
• Saute onion and mushrooms in one tablespoon of butter until onions are translucent, set aside.
• Mix together cheeses, mayonnaisse, garlic, and basil; then, stir in cooled tomatoes and onions.
• Place tomatoes into pie crust, with the skin down.
• Spoon cheese mixture evenly over tomatoes.
• Sprinkle parsley and pepper on top.
• Bake for about 30 minutes, or until brown and bubbly.

BASIL TOMATO TART

Steps:

• Place crust in a 9" pie pan, flute edge and press bottom with a fork.
• Pre-bake according to directions.
• Remove from oven and sprinkle with 1/2 cup mozzarella cheese.
• Cool on a wire rack.
• Cut tomatoes into wedges; drain on paper towels.
• Arrange tomato atop melted cheese in the pie shell.
• In a food processor bowl, combine basil and garlic.
• Process till coarsely chopped and sprinkle over tomatoes.
• Combine remaining mozzarella, mayonnaise, parmesan and pepper.
• Spoon over basil mixture, spreading evenly to cover the top.
• Bake in a 375 degree oven for 35-40 minutes or till top is golden and bubbly.
• Serve warm.
• Makes 8 appetizer or 4 main dish servings.
• Leftovers are even better.
• Serve at room temperature and DO NOT reheat.

HEIRLOOM TOMATO AND BASIL TART

Steps:

• For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
• For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
• Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.