Tomato Tart With Gruyere Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOMATO TART WITH GRUYERE CHEESE



Tomato Tart with Gruyere Cheese image

This tomato tart alone is a good enough reason for me to look forward to the next tomato season. Nothing quite compares when you have a bumper crop of tomatoes from the garden. Serve as a starter or a main.

Provided by friederike

Categories     Appetizers and Snacks     Pastries

Time 1h15m

Yield 6

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ teaspoon salt
7 tablespoons unsalted butter
3 tablespoons ice-cold water, or as needed
2 tablespoons Dijon mustard, or more to taste
1 cup grated Gruyere cheese
3 large tomatoes, peeled and cut into 1/4-inch slices
2 tablespoons finely chopped fresh parsley
1 tablespoon oregano
2 cloves garlic, finely minced, or more to taste
4 tablespoons extra-virgin olive oil

Steps:

  • Mix flour and salt in a food processor. Add the butter in small pieces and mix into a crumbly dough. Add ice-cold water 1 teaspoon at a time until dough forms a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll out pastry dough on a lightly floured surface so it generously fits in a 9-inch tart pan with a removable bottom. Line tart pan with the dough in such a way that extra dough is sticking out 1/3-inch over the edge of the pan.
  • Brush dough lightly with mustard and sprinkle with Gruyere cheese. If tomatoes are very juicy, drain some of the liquid. Arrange tomato slices like roof tiles on the cheese.
  • Bake in the preheated oven until crust is solid, about 40 minutes.
  • Combine parsley, oregano, garlic, and olive oil in a small bowl. Remove tart from oven and brush with herb mixture while still hot. Serve warm or reheat in a microwave oven.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 29.4 g, Cholesterol 55.4 mg, Fat 28.8 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 13.3 g, Sodium 387.5 mg, Sugar 2.6 g

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

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.

SLOW-ROASTED TOMATO & GRUYèRE TART



Slow-roasted tomato & gruyère tart image

Slow-roasting tomatoes will intensify their flavour and sweetness. Serve warm for best results

Provided by Mary Cadogan

Categories     Lunch, Main course

Time 3h

Number Of Ingredients 12

200g plain flour , plus extra for dusting
100g butter , cut into small pieces
50g grated gruyère (or vegetarian alternative)
500g smallish vine tomatoes , halved
1 tbsp olive oil
handful basil leaves , torn
3 tbsp pesto (choose a vegetarian one)
2 eggs
150ml single cream
150ml milk
100g grated gruyère (or vegetarian alternative)
handful black olives

Steps:

  • Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
  • To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
  • Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
  • Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.

Nutrition Facts : Calories 496 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium

TOMATO AND ONION TART



Tomato and Onion Tart image

Categories     Cheese     Olive     Onion     Tomato     Side     Bake     Easter     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12 to 16 as part of a buffet

Number Of Ingredients 8

2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (about 2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2) or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
Butter Pastry Dough

Steps:

  • In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
  • Preheat oven to 375°F.
  • On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
  • Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
  • Serve tart warm or at room temperature.

More about "tomato tart with gruyere cheese recipes"

2017-09-04 Fresh tomatoes, a perfect tart crust, Dijon mustard and Gruyere cheese are just the beginnings to make this easy and flavorful tomato tart recipe. Garden fresh tomatoes are a precious commodity. Aside from the ritualistic Bacon Lettuce Tomato …
From highlandsranchfoodie.com


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…
From tfrecipes.com


2022-03-16 A mixture of caramelized onions, cheddar cheese, and sun-dried tomatoes. There are three types of tomato: basil, mozzarella, and basil. Agar arugula, goat cheese, and figs. Tapenade and steak with olive tapenade and Gruyere. To eat, slice up an apple and butter happe tart …
From groupersandwich.com


The crust for Tomato Ricotta Tart is made tender and flaky with heart-healthy olive oil and makes the perfect base for farm-fresh tomatoes and earthy-sweet basil. For a less expensive alternative to pine nuts, substitute toasted sunflower seeds in this tart.
From myrecipes.com


Sep 8, 2017 - Fresh Tomato Tart Recipe. Fresh tomatoes, a perfect tart crust, Dijon mustard and Gruyere cheese are just the beginnings to make this easy tomato tart.
From pinterest.ca


Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes. Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart.
From cookingchanneltv.com


2018-09-05 5. Remove from the oven and sprinkle the grated Gruyère cheese on the bottom of the pastry case in an even layer. Top with the caramelised onions. Arrange the tomato slices, slightly overlapping, on top of the onions. Season with salt and pepper and drizzle with olive oil. 6. Place in the oven and bake for 40 minutes.
From greatbritishchefs.com


2020-09-09 Cheese and Tomato Galette; Another Fresh Tomato Tart; This recipe was first shared in July 2011. Photos and text were updated in 2020. Print . The Recipe: Tomato Tart with Gruyère . Prep Time 15 minutes. Cook Time 1 hour 10 minutes. Total Time 1 hour 25 minutes. Yield 9 servings. A lovely summer tomato tart with Gruyere …
From thatskinnychickcanbake.com


2014-06-09 Spread the mustard in a thin layer over the pastry with a spatula. Sprinkle the shallots, then the cheese over mustard, leaving a 1/2-inch border around the edges. Slice tomatoes about 1/8-inch thick and arrange slices over cheese …
From tuesdayrecipe.com


Tomato Tart with Gruyere Cheese. This tomato tart alone is a good enough reason for me to look forward to the next tomato season. Nothing quite compares when …
From worldrecipes.org


Jun 26, 2021 - This delicious tart lets the tomatoes shine. A tomato pie is paired with Gruyere cheese and Dijon mustard, and then brushed with an olive oil-herb …
From pinterest.com


The tart was delicious, the cheese added a nice strong flavor, and the mustard offered up a bit of a surprise flavor (but don't overdo the mustard, it can easily overpower the whole tart…
From 101cookbooks.com


2014-08-15 Let sit for 30 minutes. Lay slices on triple thickness paper towels and sprinkle with one teaspoon of salt. Flip and let them drain from the other side for at least 15 minutes. In a small bowl combine the Gruyere …
From ohthatsgood.com


Anna's Tomato Tart. 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, …
From barefootcontessa.com


2021-07-26 Arrange tomato slices on top of cheese. Sprinkle tomatoes with salt, pepper, thyme, and Herbes de Provence. Drizzle olive oil over tomatoes. Bake for 30 minutes, until tart border becomes deep golden brown. Serve immediately. Keyword dijon mustard, gruyere, puff pastry, tart…
From gastronotherapy.com


2020-07-10 Savory Recipes Gruyère Tomato Tart. culinarycorner updated on July 10, 2020 July 10, 2020. Gruyère Tomato Tart. This tart is an absolute SHOWSTOPPER in the summer. It's the perfect time to use ripe, in-season tomatoes of various colors. Combined with gruyère cheese and an assortment of spices – you'll keep coming back for more. Bon Appétit! Print Recipe Pin Recipe…
From culinarycorner.org


8 ingredients · Recipe from Taste and Tell. Discover; Recipes ; Publishers; Guide; About Punchfork; How it Works ... 1 1/2 cups shredded gruyere cheese; 4 slices cooked bacon, crumbled; 3 thinly sliced small tomatoes; 2 teaspoons fresh thyme leaves ; 1/2 teaspoon kosher salt; freshly ground pepper; 1 egg; More Recipes Like This. Tomato Bacon and Onion Quiche. Food52 5yr ago 24. Rating. Tomato ...
From punchfork.com


(If pastry has gotten too warm, please tart in refrigerator for 10 minutes before baking.) Place tart in oven for about 25-30 minutes, or until pastry is golden. Remove from oven, drizzle with olive oil, grate more cheese over top and sprinkle with remaining ½ tbsp thyme. Let cool a few minutes before serving. To serve, cut tart …
From thefreshmarket.com


This rustic tomato tart with puff pastry is a simple, tasty appetizer for a casual dinner party or a light lunch served with a salad and a glass of wine.But it still works beautifully when they’re not due to the vinaigrette dressing that brightens them with herbs, garlic and capers.The combination of tomatoes, melty cheese …
From sugargirlcookies.com


Celebrate tomato season with this deeply flavorful tart! Roasted Tomato and Gruyère Tart uses nutty Le Gruyère cheese in both the crust and the rich tomato filling. Start by mixing Le Gruyère cheese is into the simple, buttery dough. Sprinkle more cheese over roasted heirloom tomato …
From emmiusa.com


2021-07-26 Line tart pan with the dough in such a way that extra dough is sticking out 1/3-inch over the edge of the pan. Brush dough lightly with mustard and sprinkle with Gruyere cheese. If tomatoes are very juicy, drain some of the liquid. Arrange tomato slices like roof tiles on the cheese…
From topcuisinerecipes.blogspot.com


2017-07-01 Instructions. Place the flour, salt and butter into a food processor and pulse until in small pea-size. With the motor running, add the egg yolk and …
From thesimplyluxuriouslife.com


2021-12-29 This easy, Mini Tomato Tart recipe brings out the flavor of fresh tomatoes by roasting them on top of puff pastry with Gruyere cheese. Two-bite …
From tarateaspoon.com


2015-08-24 Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silpat liner. On a lightly floured surface, roll the puff pastry into a 10×14-inch rectangle. Transfer to the lined baking sheet. Sprinkle the cheese …
From tasteandtellblog.com


2012-09-24 French style Breakfast Recipe - Egg and Gruyere Cheese Quiche Tart with Grape Tomatoes. 9.5 inch tart shell stuffed with egg mixture, cooked leeks, fresh thyme, gruyere cheese, and grape tomatoes. This Egg and Gruyere Cheese Quiche Tart makes an amazing Sunday morning breakfast and is easy to make, if you prepared the tart …
From juliasalbum.com


2013-07-09 1. Cut two pounds of tomatoes into 1/4 inch slices and remove seeds. Lay slices on paper towel and sprinkle with one teaspoon of salt. Let sit for 30 minutes. 2. Combine Gruyere …
From southernboydishes.com


2021-06-25 5 Best Gruyere Cheese Recipes to Try. Check out this short curated list of ours for some of the best gruyere cheese recipes that you can try to recreate at home: Panera French Onion Soup – Slightly caramelize some shredded gruyere cheese …
From recipes.net


2021-12-15 Remove and let cool. Assemble the tart: Pour the filling into the tart shell and smooth with an offset spatula. Layer the tomatoes in a …
From tastingtable.com


2009-07-19 For tart filling: 1/2 cup whole milk ricotta cheese. 1 egg , beaten. 6 teaspoons olive oil, divided. 1 tablespoon unsalted butter. 2 large yellow onions, sliced (about 1 1/2 pounds) 6 ounces gruyere cheese…
From ouritaliantable.com


Sep 5, 2018 - This delicious tart lets the tomatoes shine. A tomato pie is paired with Gruyere cheese and Dijon mustard, and then brushed with an olive oil-herb …
From pinterest.ca


Related Search