Tomato Bisque With Puff Pastry Crust Recipes

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TOMATO BISQUE



Tomato Bisque image

This tomato bisque is creamy, loaded with flavor, and simply delicious. Perfect with grilled cheese sandwiches or a crusty loaf for dipping, this is our go-to tomato soup recipe. Classic, perfected.

Provided by Cheryl Malik

Categories     Appetizers     Side Dish

Time 55m

Number Of Ingredients 13

1 tablespoon olive oil
1 cup diced onion
1 stalk celery (chopped)
1 carrot (chopped)
½ teaspoon salt (to taste)
2 cups chicken broth
1 28-ounce can crushed San Marzano tomatoes
3 cloves garlic (chopped)
½ teaspoon paprika
¼ teaspoon pepper
1 teaspoon white sugar (to taste)
1 cup heavy whipping cream (warmed, divided)
1-2 tablespoons fresh basil leaves (thinly sliced, divided)

Steps:

  • In large pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and salt. Cook and stir until onions is translucent, approximately 5 to 8 minutes. Stir in garlic, cooking approximately 1 minute or until fragrant.
  • Pour in chicken broth and crushed tomatoes. Bring mixture to simmer, then season with paprika, black pepper, and sugar. Turn heat to low and simmer until vegetables are very soft, approximately 20 minutes.
  • After vegetables soften, remove pot from heat. Insert immersion blender and blend until smooth. Return pot to heat. Slowly whisk in ½ cup heavy cream. Taste and add more salt, black pepper, or sugar if desired.Note: If bisque is too thick, add more broth. If bisque is too thin, continue cooking another 10 minutes or so, stirring often, until liquid has reduced and bisque has thickened.
  • Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.

Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 24 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 82 mg, Sodium 702 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 10 g

PUFF PASTRY HEIRLOOM TOMATO TART



Puff Pastry Heirloom Tomato Tart image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (half of a 17-ounce package), thawed
All-purpose flour, for dusting
One 8-ounce package cream cheese, at room temperature
1/3 cup sour cream
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh chives,
plus more for topping
12 ounces assorted small heirloom tomatoes, halved

Steps:

  • Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
  • Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.

CHEF JOHN'S TOMATO TART



Chef John's Tomato Tart image

One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.

Provided by Chef John

Categories     Appetizers and Snacks     Pastries

Time 1h15m

Yield 4

Number Of Ingredients 10

1 sheet frozen puff pastry, thawed and cut into quarters
2 ½ tablespoons Dijon mustard
1 large ripe tomato, sliced into 1/4-inch rounds
salt and freshly ground black pepper to taste
3 pinches herbes de Provence
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil, divided
1 pinch chopped fresh oregano
1 pinch chopped fresh parsley
1 pinch chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
  • Freeze dough until firm, about 10 minutes.
  • Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
  • Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
  • Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
  • Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g

TOMATO BISQUE WITH PUFF PASTRY CRUST



Tomato Bisque With Puff Pastry Crust image

Make and share this Tomato Bisque With Puff Pastry Crust recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 55m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon garlic, minced
2 tablespoons olive oil
1 (28 1/2 ounce) can whole peeled plum tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt & freshly ground black pepper
1 cup tomato juice
1/2 cup heavy cream
4 ounces goat cheese, cut into 4 slices
1 sheet frozen puff pastry, thawed
1 egg yolk
1/4 cup milk

Steps:

  • In large saucepan over medium heat, cook onion and garlic in oil until softened. Add tomatoes and bring to a boil, then reduce to a simmer. Add seasonings and simmer for about 30 minutes. Add tomato juice; puree in a blender. Add heavy cream and heat until very hot.
  • Cut rounds of puff pastry about 1/2-inch larger than the size of your soup bowls. Refrigerate pastry between sheets of wax paper. Mix egg yolk and milk for egg wash in a small bowl.
  • Preheat oven to 400 degrees. Place hot soup into bowls. Add a slice of goat cheese to each bowl. Wet the rim and outside edge of the bowl, and top each with a round of puff pastry. Press on the edges of the dough so it sticks to the bowl. Brush a thin layer of egg wash all over pastry and place bowls on a baking sheet in oven. Bake for 5-10 minutes until pastry is nicely browned. Serve immediately.

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