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.
RUSTIC TOMATO CHEESE TART
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.
Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
BLACK PEPPER AND CHEDDAR-CRUSTED TOMATO TART RECIPE BY TASTY
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
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
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
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
CHERRY TOMATO TART
This tart came about as a way to use up some odds-and-ends ingredients that I had been wanting to get used up. Make sure to place a baking sheet under the tart pan while baking--those tomatoes can make a bit of a mess when they burst open! They add quite a bit of juice, which can pool on top a little. I simply dabbed up extra juice with a paper towel and that worked fine. This is best served warm, on the day it's made. Garnish with additional basil, if desired.
Provided by Kim
Categories Appetizers and Snacks Pastries
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
- Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
- Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
- Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
- Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 13.9 g, Cholesterol 21.2 mg, Fat 18.2 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 5.7 g, Sodium 340.9 mg, Sugar 1.1 g
CHEF JOHN'S TOMATO TART
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
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
FRESH TOMATO AND ZUCCHINI TART
This tart is really a fresh salad -- the only thing cooked about it is the crust and the zucchini topping. It is a lovely presentation.
Provided by evelynathens
Categories Savory Pies
Time 43m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Make the pastry: Blend the cream cheese and the butter.
- Add the flour and salt and mix just until the dough starts to form a ball.
- Sprinkle the chives on a work surface.
- Turn out the dough and knead lightly until the chives are incorporated.
- Pat the dough into a disc about ½ inch thick.
- Wrap and refrigerate for atleast 30 minutes and up to 1 day.
- Remove the dough from the refrigerator and let stand at room temperature to soften slightly.
- On a well-floured work surface, roll the dough into a 13 to 14 inch round.
- Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
- Fit the dough evenly into the pan without stretching.
- Trim the overhanging dough to 1 inch from the rim.
- Fold the excess dough over and press it into the side of the pan.
- Refrigerate for 20 minutes, or until firm.
- Preheat the oven to 400F.
- Line the chilled tart shell with foil and weigh down with pie weights or dried beans.
- Bake for 15 minutes.
- Remove foil and weights and bake 10 minutes longer, or until just set and golden.
- Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
- Prepare the filling: In a medium bowl, stir together the olives, anchovies and capers.
- Spread the mixture evenly over the bottom of the baked shell.
- Starting at the edge, layer the tomato slices in overlapping, concentric circles.
- Season generously with lots of freshly-ground black pepper and salt.
- Heat the olive oil in a medium skillet.
- Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
- Add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
- Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
- Serve at room temperature.
TOMATO TART WITH THREE CHEESES
This quick and easy recipe will delight any pizza lovers in your home. You will be surprised at how fast it comes together.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unfold pastry sheet on a lightly floured surface. Roll into a 12-in. square; transfer to a parchment-lined baking sheet. Prick with a fork. , Combine the mozzarella cheese, provolone cheese and basil; sprinkle over the pastry to within 1 in. of edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with Parmesan cheese., Bake at 400° for 15-20 minutes or until pastry is golden brown. Remove tart from baking sheet to a wire rack to cool for 5 minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature.
Nutrition Facts : Calories 461 calories, Fat 27g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 575mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.
TOMATO AND GOAT CHEESE TART
The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
Provided by Martha Rose Shulman
Categories dinner, appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
- Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
- Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
ZURIE'S TOMATO AND CREAM CHEESE TART
I'd like to dedicate this recipe to Molly53. When I could not find a tomato tart or pie on Zaar with cream cheese as a basis, she went to the trouble of converting a recipe and posting it for me in RR, which is really going to a lot of trouble! Thank you, Molly53!! This is not that tart, but in the end I put this together, and my severest critic, my husband, said the tart was fine. At the time of my request in RR I had lots of small plum tomatoes which in the heat became too overripe for salad but I could not bear to throw them out. I had a large chunk left of my favourite pastry, recipe #197151, which had to be used, but I confess that I don't know how much I used for this pie.... The amount given is a guess. The taste is clean; I did not want to use mayo. Prep time does not include making the pastry.
Provided by Zurie
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 420 deg F/210 deg C (to start with).
- Line a smallish oven dish with pastry, rolled out thinly. I used a rectangular dish. If you prefer, beat an extra egg and paint the pastry with egg, for a golden colour after baking.Keep pastry cold at all times, so put into fridge while you continue.
- In a bowl, mix together everything except the small tomatoes. My cream cheese was very firm and cold still, so I used an electric beater for quite a while to get the mixture to be smooth.
- Although fresh basil is plentiful, I felt that dried basil stood up better to oven heat than fresh basil.
- Take the pastry-lined dish from fridge, and spoon in the cream cheese mixture.
- Top neatly with the small tomatoes, and sprinkle over the 1/2 teaspoon sugar.
- Bake in preheated oven for about 40 - 45 minutes, until some tomatoes start colouring, then wrinkle, and the cream cheese base puffs up. It will sink again as it cools.
- Lovely side dish with fried chicken pieces.
Nutrition Facts : Calories 648.6, Fat 48, SaturatedFat 21.9, Cholesterol 146.2, Sodium 465.8, Carbohydrate 47.2, Fiber 8.2, Sugar 14.8, Protein 12.1
More about "zuries tomato and cream cheese tart recipes"
CREAM CHEESE AND TOMATO TART RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 45 mins
TOMATO CHEESE TART > CALL ME PMC
From callmepmc.com
CHEESE AND TOMATO TARTS (NOT QUICHE!!) - NICKY'S KITCHEN …
From kitchensanctuary.com
EASY TOMATO TART (W/ CREAM CHEESE SPREAD!) - THE CHEESE …
From cheeseknees.com
PESTO, CHEESE & TOMATO PUFF PASTRY TART! - JANE'S …
From janespatisserie.com
TOMATO TART RECIPE (FIVE INGREDIENTS) - COOKING FOR KEEPS
From cookingforkeeps.com
SAVORY TOMATO TART RECIPE WITH MOZZARELLA - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CREAM CHEESE AND CHERRY TOMATO TART | AKIS PETRETZIKIS
From akispetretzikis.com
ZURIES TOMATO AND CREAM CHEESE TART RECIPES
From dewbay.tibet.org
TOMATO TARTS WITH HERBED VEGAN CREAM CHEESE - JESSI'S KITCHEN
From jessiskitchen.com
HEIRLOOM TOMATO CHEESE TART
From more.ctv.ca
TOMATO CREAM CHEESE TART - HUNGRILY HOMEMADE
From hungrilyhomemade.com
CHEESY TOMATO AND ZUCCHINI MINI TARTS RECIPE
From recipeland.com
ZUCCHINI TOMATO TART - BUNS IN MY OVEN
From bunsinmyoven.com
RECIPE CHEESE, HAM AND CHERRY TOMATO TART - RECIPES.CAMP
From recipes.camp
CHERRY TOMATO, CREAM CHEESE & BASIL TART | A SPLASH OF VANILLA
From asplashofvanilla.com
CHERRY TOMATO TART | LEITE'S CULINARIA
From leitesculinaria.com
ZURIE'S TOMATO AND CREAM CHEESE TART RECIPE - FOOD.COM
From pinterest.com
CHERRY TOMATO TART RECIPE - HOW TO MAKE A TOMATO TART | HANK …
From honest-food.net
EASY TOMATO AND HERBED CHEESE PUFF PASTRY TART
From urbanfarmandkitchen.com
FRESH CHERRY TOMATO TART - THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
CHEESY HEIRLOOM TOMATO TART RECIPE | REAL SIMPLE
From realsimple.com
10 BEST TOMATO AND FETA CHEESE TART RECIPES | YUMMLY
From yummly.com
BURSTING CHERRY TOMATO TART - FIFTEEN SPATULAS
From fifteenspatulas.com
ZURIE'S TOMATO AND CREAM CHEESE TART RECIPE - FOOD.COM
From pinterest.com
CAPRESE TART WITH ROASTED TOMATOES - SIMPLY DELICIOUS
From simply-delicious-food.com
CHEESY TOMATO TART WITH CARAMELIZED ONIONS - JUST A TASTE
From justataste.com
FRESH TOMATO AND BASIL TART - SIMPLY SO GOOD
From simplysogood.com
TOMATO CREAM CHEESE TART - MADABOUTKITCHEN
From madaboutkitchen.in
ZUCCHINI TART WITH CREAM CHEESE, MOZZARELLA, AND THYME RECIPE
From seriouseats.com
TOMATO AND CHEDDAR TART WITH A SAVORY PARMESAN CRUST
From flourishingfoodie.com
THREE-CHEESE TOMATO TART - BETTER HOMES & GARDENS
From bhg.com
TOMATO TART WITH FILLO AND FETA CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOMATO TART - GREEN VALLEY KITCHEN
From greenvalleykitchen.com
SAVORY CHEESE TART WITH TOMATOES ~ COOKS WITH COCKTAILS
From cookswithcocktails.com
EASY TOMATO TART WITH PUFF PASTRY - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
SAVORY VEGETABLE CHEESE TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love