Tomato Goat Cheese Crostata Recipes

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TOMATO AND GOAT CHEESE TARTS



Tomato and Goat Cheese Tarts image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 4 individual tarts

Number Of Ingredients 11

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into four 1/4-inch-thick slices
3 tablespoons julienned basil leaves

Steps:

  • Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  • Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

ROASTED VEGETABLE-GOAT CHEESE CROSTATA



Roasted Vegetable-Goat Cheese Crostata image

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 16

1 1/4 cups thinly sliced fingerling potatoes
1 1/4 cups small fresh cauliflower florets
1 cup coarsely chopped red onion
1 cup coarsely chopped red bell pepper
1/2 cup diagonally sliced carrots
2 large cloves garlic, finely chopped
4 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
1/2 cup whipping cream
2 teaspoons chopped fresh or dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 refrigerated pie crust, softened as directed on box
1/3 cup crumbled chèvre (goat) cheese

Steps:

  • Heat oven to 450°F. In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange vegetables in single layer in ungreased 15x10x1-inch pan. Roast uncovered 20 minutes or until tender and lightly browned. Cool to room temperature, about 15 minutes. Reduce oven temperature to 425°F.
  • In small bowl, beat egg, whipping cream, thyme, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper with whisk.
  • Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan. Spoon roasted vegetables in center of crust, leaving 1 1/2-inch border around edge. Fold crust border over filling, pleating crust and pressing gently to seal. Carefully pour cream mixture over vegetables. Sprinkle with cheese.
  • Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g

GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST



Goat Cheese and Tomato Tart in a Cornmeal Crust image

Categories     Tomato     Appetizer     Bake     Picnic     Goat Cheese     Cornmeal     Summer     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 14

For crust:
1 1/2 sticks (3/4 cup) cold unsalted butter
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon salt
3 tablespoons ice water
pie weights or raw rice for weighting crust
For custard:
1/2 cup packed fresh basil leaves
7 ounces mild soft goat cheese, softened
3/4 stick (6 tablespoons) unsalted butter, well softened
1/2 cup sour cream
2 large eggs
3/4 pound vine-ripened cherry tomatoes (preferably red)

Steps:

  • Make crust:
  • Cut butter into pieces.
  • In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim (see note, above) and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes, or until firm.
  • While crust is chilling, preheat oven to 375°F.
  • Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, 10 minutes. Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry. Leave oven on and cool crust in pan on a rack (crust may crack slightly). Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
  • Make custard:
  • Chop basil. In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
  • Pour custard into crust, spreading evenly. Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper and bake tart in lower third of oven until custard is just set, about 25 minutes. Cool tart to warm in pan on rack. Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan. Reheat tart, uncovered, in a 350°F. oven or bring to room temperature before serving.
  • Carefully remove rim from pan. Cut tart into roughly 2-inch pieces and serve warm or at room temperature.

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