Tomato Egg And Prosciutto Tarts Recipes

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TOMATO, EGG, AND PROSCIUTTO TARTS



Tomato, Egg, and Prosciutto Tarts image

These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 30m

Yield Makes 8

Number Of Ingredients 8

1 (17.3 ounce) box frozen puff pastry, thawed
2 cups cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
Coarse salt and pepper
9 large eggs
1/2 cup grated Fontina (1 1/2 ounces)
8 thin slices prosciutto

Steps:

  • Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 1/4 inch from edges. Freeze 10 minutes.
  • Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.
  • Lightly beat 1 large egg and brush border of each pastry square. Pile some Fontina, tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.
  • Use a spoon to create a well for each egg, then carefully crack 1 egg onto each tart. Bake until whites are just set and yolks are runny, 10 to 12 minutes.

Nutrition Facts : Calories 412 g, Fat 27 g, Fiber 2 g, Protein 18 g, SaturatedFat 8 g

ANNA'S TOMATO TART



Anna's Tomato Tart image

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour
Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
2 1/2 pounds firm medium (21/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyère cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese

Steps:

  • Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
  • On a well-floured board, roll the dough out to an 11-by-17-inch rectangle and transfer it to the prepared sheet pan. Don?t worry if it doesn?t fit exactly; you want it to cover most of the bottom of the pan, but it can be a little rough on the sides. Place a second sheet pan directly on the pastry (be sure both sheet pans have flat bottoms) and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
  • Lower the oven to 375 degrees F. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyère on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyère and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes. Cool slightly, cut into squares and serve warm or at room temperature.

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