Tomato Tart With Basil Crust Recipes

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FRESH TOMATO BASIL TART



Fresh Tomato Basil Tart image

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

2/3 cup whole wheat flour
1/3 cup all-purpose flour
1/2 cup cold butter
4 to 5 tablespoons cold water
4 plum tomatoes
3 cups shredded part-skim mozzarella cheese, divided
1/2 cup fresh basil leaves, thinly sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

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



Basil Tomato Tart image

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

Pastry for a single-crust pie (9 inches)
1-1/2 cups shredded part-skim mozzarella cheese, divided
5 to 6 fresh plum tomatoes
1 cup loosely packed fresh basil leaves
4 garlic cloves
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper

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.

TOMATO TART WITH BASIL CRUST



Tomato Tart With Basil Crust image

Provided by Molly O'Neill

Categories     appetizer

Time 3h

Yield Four to six servings

Number Of Ingredients 22

1 tablespoon tomato paste
1 cup loosely packed basil leaves
1/2 cup unsalted butter, cut into small pieces, at room temperature
1 egg
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
Several grinds of black pepper
1 1/2 cups all-purpose flour
3 packages (1 ounce each) instant cream of wheat cereal
2 cups tomato juice
2 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
3 cloves garlic, peeled and minced
1 stalk celery, trimmed and diced fine
Salt and freshly ground pepper to taste
4 large tomatoes, halved through the stem and cut into 1/4-inch-thick slices
Salt and freshly ground pepper to taste
2 teaspoons olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil

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.

HEIRLOOM TOMATO AND BASIL TART



Heirloom Tomato and Basil Tart image

Provided by Giada De Laurentiis

Categories     appetizer

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (9-inch) refrigerated pie crust (recommended: Pillsbury)
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts* see Cook's Note
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
2 tablespoons thinly sliced fresh basil leaves
Extra-virgin olive oil, for drizzling
Kosher salt

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.

ANNA'S TOMATO TART



Anna's Tomato Tart image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

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 (2 1/2-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 Gruyere 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. 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 x 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 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. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere 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 Gruyere 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.

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

BLACK PEPPER AND CHEDDAR-CRUSTED TOMATO TART RECIPE BY TASTY



Black Pepper And Cheddar-Crusted Tomato Tart Recipe by Tasty image

Cheesy, crunchy crust paired with juicy heirloom tomatoes? It's a match made in Tasty heaven! It's important to keep the dough cold to ensure the crust doesn't crack as you roll it out and transfer it to the pan. This tart is sure to turn heads...and taste buds!

Provided by Betsy Carter

Categories     Sides

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 ¾ cups baked cheese crackers
1 cup all purpose flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 tablespoons unsalted butter, cubed and chilled
1 cup shredded cheddar cheese
1 teaspoon apple cider vinegar
3 tablespoons cold water
2 tablespoons dijon mustard
⅓ cup shredded cheddar cheese
3 heirloom tomatoes, of varying colors, thinly sliced
1 tablespoon fresh thyme leaf, plus more for garnish
1 small shallot, thinly sliced
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, divided
1 large egg, beaten
6 tablespoons sour cream, for serving

Steps:

  • Make the crust: Add the cheese crackers to the bowl of a food processor. Pulse for 20-30 seconds, until the crackers are broken down into crumbs.
  • Add the flour, salt, and pepper to the food processor and blend for 20-30 seconds to incorporate into the cracker crumbs.
  • Add the butter and cheddar cheese and blend for 30-60 seconds, until the butter is broken down into pea-sized pieces.
  • Transfer the mixture to a medium bowl. Add the apple cider vinegar and 3 tablespoons of cold water and mix with your hands to combine. Add more water, 1 tablespoon at a time, until the mixture holds together well, feels slightly damp, and does not crumble when pressed.
  • Shape the dough into a disc and tightly wrap in plastic wrap. Chill in the refrigerator for 1 hour.
  • Preheat the oven to 375˚F (190˚C).
  • Lightly dust a clean surface and a rolling pin with flour. Set the chilled dough on the floured surface and begin to roll out the dough, starting from the center and working your way outwards, applying even pressure. The fewer passes of the rolling pin over the dough, the more tender the crust will be. Rotate the dough as you roll it out, using a bench scraper, as necessary to keep the dough from sticking to the surface. If the dough begins to feel sticky, lightly dust with more flour. Roll the dough out to ⅛- to ¼-inch (3 mm - 6 mm) thick. The dough should be wide enough to fit into a 11-inch (27 cm) tart pan with some excess dough overhanging.
  • Wrap the dough around the rolling pin and transfer to the tart pan, gently draping it over. Press the dough down into the bottom of the pan and up the walls. Roll the rolling pin over the top of the pan to trim the edges. Transfer the tart crust to the refrigerator to chill while you cut out dough strips for the top.
  • Gather the excess dough into a ball. Shape the dough in a rectangle and roll out to about 4 inches wide (10 cm) and 12 inches (30 cm) long, ⅛- to ¼-inch (3 mm - 6 mm) thick. Using a pastry cutter, trim off any excess dough so you are left with an even rectangle. Cut out ¼-inch and ½-inch-wide (6 mm - 12 mm) strips of dough. Transfer dough strips to plate and transfer to the refrigerator while you fill the tart crust.
  • Remove the tart pan from the refrigerator and spread the mustard over the bottom of the crust. Cover the bottom of the crust with the cheddar cheese. Add a layer of tomato slices, overlapping slightly. Sprinkle with ¼ teaspoon of salt, ¼ teaspoon pepper, ½ tablespoon of thyme, and half of the shallots. Repeat with a second layer of tomatoes and the remaining ¼ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon thyme, and shallots.
  • Remove the dough strips from the refrigerator, and create a decorative lattice design over the tart.
  • Brush the beaten egg all over any exposed dough, including the edges around the tart pan.
  • Bake the tart for 40-45 minutes, until the crust is a deep golden brown and crisp to the touch.
  • Let the tart cool for 20 minutes to allow the tomato juices to absorb.
  • Serve with a dollop of sour cream and fresh thyme leaves.
  • Enjoy!

Nutrition Facts : Calories 464 calories, Carbohydrate 32 grams, Fat 31 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams

TOMATO TART



Tomato Tart image

Enjoy this savory tart layered with cheese and tomatoes - dinner made using Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 10

Number Of Ingredients 11

1 lb assorted tomatoes, cut into 1/2-inch slices
1/2 teaspoon salt
1/2 cup butter, softened
2 cups Original Bisquick™ mix
3 tablespoons boiling water
1 cup shredded mozzarella cheese (4 oz)
1/2 cup shredded Parmesan cheese (2 oz)
1/2 cup sandwich spread, mayonnaise or salad dressing
3 medium green onions, chopped (3 tablespoons)
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground pepper

Steps:

  • Place tomato slices in single layer on paper towels; sprinkle with salt. Let stand 30 minutes.
  • Meanwhile, heat oven to 400°F. Spray 9-inch tart pan with removable bottom with cooking spray. In medium bowl, cut butter into Bisquick mix, using pastry blender, until mixture looks like coarse crumbs. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of tart pan. Freeze 10 minutes.
  • Bake 15 minutes or until light golden brown. Sprinkle with 1/2 cup of the mozzarella cheese. Cool 10 minutes in pan on cooling rack. Reduce oven temperature to 350°F.
  • In medium bowl, mix remaining 1/2 cup mozzarella cheese, the Parmesan cheese, sandwich spread, green onions and basil. Spread over crust. Pat tomatoes dry with paper towels; arrange over cheese mixture. Sprinkle with pepper. Bake 30 to 35 minutes. Let stand 10 minutes. Remove tart from side of pan before serving. Garnish with additional chopped basil, if desired.

Nutrition Facts : Calories 420, Carbohydrate 25 g, Fat 5 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 930 mg

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From littlespicejar.com


TOMATO AND DIJON TART WITH A PARMESAN AND BASIL CRUST RECIPE
2019-09-20 Reduce the heat to 180°C/350°F/Gas mark 4. For the filling, place the tomatoes in an overlapping circle around the edge of the tart. Fill the centre with a smaller circle of tomato slices. Scatter the chopped parsley over the tomatoes. Whisk together the cream, crème fraîche, eggs, mustard, salt, and black pepper in a large bowl.
From goodto.com


TOMATO AND BASIL TART | WILLIAMS SONOMA
2014-10-05 Season the tomatoes with salt and pepper and arrange them in the pan, sliced side down. Cook, without stirring, until the tomatoes are lightly golden underneath, 4 to 5 minutes. Transfer to a platter. Remove the pan from the heat and stir in the goat cheese, garlic, 1/2 cup of the basil, salt and pepper until smooth and blended.
From williams-sonoma.com


TOMATO PIE WITH PARMESAN AND BASIL | KING ARTHUR BAKING
Return the pan to the oven’s bottom rack and continue to bake until the crust is golden, about 20 to 25 minutes longer. To make the filling: In a large bowl, whisk together the mayonnaise, buttermilk, eggs, 1/2 cup (33g) of the grated Parmesan, and the scallions and pepper. Pour three-quarters of the filling into the parbaked crust.
From kingarthurbaking.com


TOMATO BASIL TART RECIPE - STONYFIELD
Place crust into tart pan and trim excess crust from edges. Bake for 10-15 minutes, until very lightly golden brown. Bake for 10-15 minutes, until very lightly golden brown. Step 3
From stonyfield.com


ROASTED TOMATO BASIL TART - MEALS, HEELS & COCKTAILS
2021-08-05 Wrap in plastic wrap and refrigerate until you're ready to roll it out. Preheat oven to 450°F. Arrange tomatoes on parchment paper on baking sheet. Sprinkle with salt. Bake 30 minutes or until deep red and beginning to wrinkle. Set aside. Preheat oven to 400°F. Grease 10-inch tart pan with removable bottom.
From mealsheelsandcocktails.com


TOMATO, BASIL, AND CHEESE TART WITH PANCETTA CRUST | SARA MOULTON
2013-08-27 To make the filling, turn down the oven to 350°F. Sprinkle the tomato slices on both sides with the additional salt and drain in a colander. Combine the basil leaves, ricotta, and eggs in a food processor and process until blended. Add the teaspoon of salt, the mozzarella, the Parmigiano-Reggiano, and pepper. Process until just combined.
From saramoulton.com


TOMATO TART PIE CRUST RECIPE - SUGAR GIRL COOKIES
2021-09-29 tart pan or pie plate; place in pan. Line pastry shell with a double thickness of heavy-duty foil. Remove foil; bake 8 minutes more. Cut each tomato into eight wedges; remove seeds. In a food processor, process the basil and garlic …
From sugargirlcookies.com


TOMATO BASIL TART WITH WHIPPED MOZZARELLA - RECIPES - PAMPERED …
Place the skillet with the crust on the bottom rack and sheet pan with the tomatoes on the top. Bake until the crust has browned and the tomatoes have softened, 17–20 minutes. If the crust bubbles, press it down with a spatula, carefully, in case steam is released. To make the whipped basil mozzarella, add all the ingredients to a food processor.
From pamperedchef.com


FRESH TOMATO TART | MIDWEST LIVING
Reduce oven temperature to 375 degree F. Step 3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust. Step 4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped.
From midwestliving.com


CHERRY TOMATO TART WITH BASIL RECIPE - RECIPES.NET
Simple and elegant, this cherry tomato tart serves a crumbly and savory dish using a homemade crust that's filled with juicy tomatoes.
From recipes.net


RECIPE: RUSTIC TOMATO TART IN A BASIL CRUST - RECIPELINK.COM
RUSTIC TOMATO TART IN A BASIL CRUST This simple tart is baked directly on a baking sheet. You'll love herb-flecked dough, which is made up quickly in your food processor. Add a colorful salad and you have a great meal. PASTRY: 1 1/4 cups all-purpose flour 2 teaspoons dried basil 1/4 teaspoon salt 8 tablespoons (1 stick), cold unsalted butter, cut into small pieces 1/4 …
From recipelink.com


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