TOMATO-BASIL TARTLETS
Makes 2 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Spray 2 (4-inch) tart pans with baking spray with flour.
- For crust: In the work bowl of a food processor, place flour and pine nuts; process until finely ground, about 1 minute. Add butter, sugar, vanilla, salt, and pepper; process until combined and crumbly, about 2 minutes, stopping to scrape sides of bowl, if needed. Press mixture into bottom and up sides of prepared pans. Freeze for 15 minutes. Tip: Use the bottom of a floured glass or measuring cup to press mixture into pans.
- For filling: In a small bowl, whisk together ricotta, yolk, garlic, salt, and pepper. Add
- tablespoon mozzarella and basil, stirring to combine. Spread ricotta mixture in prepared crusts. Arrange tomato slices in desired pattern over ricotta mixture. Sprinkle with remaining
- tablespoon mozzarella.
- Bake until filling is set, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and serve warm. Garnish with basil, if desired.
FRESH TOMATO BASIL TART
This tart is the perfect way to celebrate the bounty of your garden! It's a wonderful meatless dish that highlights fresh summer ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation. -Bill Gordon, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain. , Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices., Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 283 calories, Fat 20g fat (12g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
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.
MINI TOMATO AND BASIL TARTLETS
I am not sure where I found this recipe, but these are great appetizer's and they freeze so well. The family loves these for a quick and easy snack after work or school. Parmesan cheese can be substituted for cheddar if you prefer. Finely chopped spring onions, can also be added or substituted for basil. I have included tips on freezing below.
Provided by Tisme
Categories Cheese
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C.
- Grease two tartlet trays with 12 holes in each tray.
- Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.
- Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.
- In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.
- Carefully stir each of the tartlets to combine the filling and the egg mixture.
- Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).
- Remove from oven and allow to cool.
- TIP~ If the filling is cooked but the underside of the pastry is still uncooked as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.
- IF FREEZING ~.
- Cook tartlets until just lightly browned and filling is just firm.
- TO FREEZE.:.
- Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.
- To Defrost ~.
- Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.
- To reheat ~ (from frozen).
- Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.
Nutrition Facts : Calories 197.8, Fat 13.9, SaturatedFat 4.1, Cholesterol 30.2, Sodium 121, Carbohydrate 14.8, Fiber 0.6, Sugar 0.7, Protein 3.8
TOMATO BASIL TARTLETS
These are such great little appetizers, especially with fresh tomatoes and basil in season right now. The recipe calls for fontina cheese, but I have used freshly grated parmesan with good results as well. The trick of laying another baking sheet over the dough while they bake really makes them crisp. This is adapted from Food Network, hope you enjoy.
Provided by Scoutie
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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, with a light dusting on the top of the pastry as well.
- Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Using the tines of a fork, prick the pastry rounds all over.
- 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. Let cool slightly.
- 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 salt.
TOMATO TARTLETS
Categories Tomato Appetizer Bake Vegetarian Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add chopped onion and 2 minced garlic cloves and sauté until translucent, about 5 minutes. Add chopped tomatoes, sage leaves and rosemary sprig to skillet. Simmer tomato mixture until reduced to 1 1/2 cups thick purée, about 30 minutes. Set aside.
- Preheat oven to 425°F. Roll out 1 puff pastry sheet to thickness of 1/8 inch. Using 7-inch-diameter plate as guide, cut out 3 pastry dough rounds. Repeat with remaining puff pastry sheet, forming a total of 6 rounds. Place 3 rounds on each of 2 large baking sheets.
- Spread generous 2 tablespoons tomato purée over each puff pastry round, leaving 1/2-inch border around edge. Arrange tomato rounds over purée on pastry. Sprinkle tomatoes with salt and pepper. Bake until tart crusts are golden, about 15 minutes.
- Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in bowl. Gradually whisk in remaining 1/3 cup oil.
- Drizzle 1 tablespoon basil-oil mixture over each tartlet and serve.
TOMATO TART WITH BASIL CRUST
Provided by Molly O'Neill
Categories appetizer
Time 3h
Yield Four to six servings
Number Of Ingredients 22
Steps:
- To make the crust, place the tomato paste, basil, butter, egg, sugar, baking powder, salt and pepper in a food processor. Pulse until smooth, stopping to scrape down the sides. Add 1/2 cup of flour and process just until incorporated. Add the remaining flour and pulse just until dough is crumbly. Press the dough together with your hands. Divide in half and shape each piece into a rectangle that is 3 or 4 inches wide. Wrap in plastic and refrigerate at least 1 hour.
- Line a large baking sheet with parchment. On a lightly floured surface, roll out each piece of dough to a rectangle slightly larger than 12 by 5 inches. Trim to 12 by 5, preferably using a fluted pastry cutter. Place side by side on the baking sheet. Cover with plastic wrap and refrigerate at least 1 hour before baking.
- To make the filling, place the cream of wheat in a bowl. Bring the tomato juice to a boil and whisk into the cereal. Stir in the Parmesan. Mix in the oil, vinegar, garlic and celery. Season with salt and pepper.
- Preheat the oven to 350 degrees. Uncover the baking sheet and bake the crusts until lightly browned, about 20 minutes.
- To serve, preheat the broiler. Spread half of the filling over each crust. Overlap the tomatoes in rows over the filling. Season with salt and pepper and drizzle 1 teaspoon of olive oil over each one. Sprinkle with Parmesan. Place 4 inches under the heat source and broil until the cheese is browned and the tarts are heated through, about 5 minutes, watching carefully. Slice into 4 or 6 servings, sprinkle with basil and serve immediately.
MULTICOLORED TOMATO TARTLETS
This is what guests who come over to my house during tomato season are served: individual warm puff pastry tarts topped with basil, nutty Parmesan and jewel-like slices of tomato. When I want to go all out, I'll use one perfect slice for each tart, cutting them from different heirloom varieties; you can mix the unused tomato parts into a gorgeous salad. As long as you use all-butter pastry and good tomatoes, you can vary or skip the cheese and herbs. Or if you have some mascarpone left over from your baked stuffed tomatoes, a smear of it at the bottom of the crust makes a luxuriant cushion.
Provided by Melissa Clark
Categories appetizer
Time 30m
Yield 6 or more tartlets
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment or waxed paper. Slice stem and bottom ends from tomatoes. Slice remaining tomato crosswise into rounds 1/2 inch thick. You will need 6 or more nice rounds (see Step 2). If you like, you can cut rounds from 6 different-colored tomatoes. (Use leftover tomato for another recipe.)
- Dust a flat surface with flour, and unfold pastry onto the surface. Cut pastry into circles about 1 inch wider than tomato slices. You will need at least 6 circles. (If your tomato slices are small and you can cut more than 6 circles out of the puff pastry, cut more rounds of both tomato and pastry. The important thing is that the pastry circles be close to an inch larger than the tomato slices.)
- Transfer pastry to baking sheet. Spread some mascarpone, if using, over each pastry circle. Sprinkle pastry with basil; top with a tomato slice. Pinch edges of pastry up around edges of tomato. Season tomato rounds with salt and pepper. Scatter Parmesan over rounds. Bake until pastry is puffed and golden, 10 to 12 minutes. Serve warm.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 18 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 287 milligrams, Sugar 2 grams
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