HEIRLOOM TOMATO AND BASIL TART
Provided by Giada De Laurentiis
Categories appetizer
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
EASY ZUCCHINI, TOMATO, AND CHEESE TART
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
- Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
- Preheat the oven to 425 degrees F.
- Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.
ZUCCHINI AND TOMATO TARTLETS WITH A CHEDDAR CRUST
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta. You can use any roasted vegetables here, changing up the mix to suit the seasons. Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn. Then try the likes of winter squash, brussels sprouts and mushrooms in fall; cabbage, onions and other root vegetables in winter, and sautéed greens and asparagus in spring. If you're planning ahead, you can make the dough up to five days in advance and roast the vegetables the day before (store them in the refrigerator). But do try to bake these on the same day as serving. They are at their best still warm.
Provided by Melissa Clark
Categories pies and tarts, appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Prepare the crust: In the bowl of a food processor, pulse together flours and salt. Pulse in butter and Cheddar until mixture resembles chickpeas. Drizzle in whisked egg and ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
- While dough chills, prepare the filling. Heat oven to 425 degrees. On a rimmed baking sheet, toss zucchini and tomatoes with rosemary, salt, red pepper and olive oil; spread mixture out into one layer. Roast, tossing occasionally, until vegetables are tender and golden, 40 to 50 minutes. Stir honey and vinegar into the hot vegetables, then let cool completely.
- Spray a muffin tin with nonstick spray or use a nonstick muffin pan. Roll out dough to a 12-by-16-inch rectangle, trimming any rough edges. Cut into a dozen 4-by-4-inch pieces and gently press each piece into the holes of the muffin tin, leaving the 4 corners hanging over the edges. Chill dough for at least another 15 minutes.
- In a small bowl, whisk together ricotta, egg, chives and garlic. Season with a large pinch each of salt and black pepper.
- Divide ricotta mixture into the bottom of each tart, using about 1 tablespoon each. Top with the roasted vegetables. Fold edges of crust over filling. Brush tops of tarts with cream or milk and sprinkle with cheese. Place muffin tin on a baking sheet and bake at 425 degrees until bubbling and golden, 20 to 25 minutes. Drizzle tarts with a little honey (about 1/2 teaspoon per tartlet) if you like. Cool slightly before serving.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 22 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 357 milligrams, Sugar 5 grams, TransFat 1 gram
BASIL TOMATO TART
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
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.
ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART
Categories Milk/Cream Egg Tomato Appetizer Brunch Bake Vegetarian Mozzarella Parmesan Basil Zucchini Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
- Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
- Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
- Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.
ZUCCHINI CRUST TOMATO BASIL TART
The crust is made from shredded sauteed zucchini, and filled with a luscious tomato basil cheese filling. Try this! This is a Giada recipe from Everyday Italian.
Provided by Sharon123
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the zucchini and scallions in a large sauté pan.
- Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes.
- Drain in a colander.
- Press out excess water with a large spoon.
- Return the zucchini and scallions to the pan.
- Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper.
- Allow to cool for 5 minutes, tossing frquently.
- Add the egg; toss.
- Preheat the oven to 400°F Coat a 9-inch pie pan with oil.
- Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
- This"crust" is very thick.
- Bake for 15 to 18 minutes, until golden.
- Remove and sprinkle with 1/2 cup Fontina.
- Top with the tomato slices, overlapping slightly if necessary.
- Season lightly with salt and pepper.
- Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
- Reduce the oven temperature to 350°F Bake for 30 minutes, or until the cheese is well browned.
- Allow to sit for at least 10 minutes before cutting.
- Enjoy!
Nutrition Facts : Calories 228.3, Fat 15.1, SaturatedFat 6.6, Cholesterol 63.9, Sodium 306.6, Carbohydrate 13.1, Fiber 2.9, Sugar 5.9, Protein 11.8
ZUCCHINI BASIL TART
If you love basil you will love this tart. If you want it lower cal omit the pie crust but the crust does give a nice finish when serving. I often add some garlic too Great luncheon dish
Provided by Bergy
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the zucchin& tomatoes on paper towels and salt to allow them to lose fluid (15 minutes) Meanwhile heat oven to 350 degrees F.
- Puree the basil.
- Add riccotta& eggs, mix (don't puree).
- Add mozzarella mix until just combined.
- Line the pie crust with the drained zucchini slices.
- Spoon the basil mixture over Top with the tomatoe slices, brush tomatoes with oil.
- Bake 40-50 minutes, after 30 take out of the oven and sprinkle on the Parmesan cheese, return to oven and finish baking.
- Let stand 15 minutes, garnish with basil sprigs.
Nutrition Facts : Calories 244.5, Fat 15, SaturatedFat 6.2, Cholesterol 94.6, Sodium 384.4, Carbohydrate 14.1, Fiber 1.8, Sugar 3.1, Protein 13.9
TOMATO TART WITH BASIL CRUST
Provided by Molly O'Neill
Categories appetizer
Time 3h
Yield Four to six servings
Number Of Ingredients 22
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.
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