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.
TOMATO AND CHEDDAR TARTLETS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 tartlets
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes.
- In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine.
- Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly.
- To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves.
- These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers!
TOMATO AND GOAT CHEESE TARTS
Provided by Ina Garten
Categories appetizer
Time 55m
Yield 4 individual tarts
Number Of Ingredients 11
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.
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
CHEESE, TOMATO & PESTO TART
Easy-to-make with just five ingredients
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
- Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.
Nutrition Facts : Calories 475 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.63 milligram of sodium
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 TART
A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
- On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
- Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.
TOMATO TART WITH CHEDDAR CRUST
The perfect centrepiece for a summer meal
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Supper, Vegetable
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add the egg and whizz again until it forms a ball.
- Lightly dust a cool surface with flour and roll out the pastry. Line a 24cm loose-bottom tart tin with the pastry, then chill for 10 mins. Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and baking beans and continue to cook for a further 10 mins, then remove from the oven.
- Mix together the Dijon mustard and crème fraîche and spread evenly over the pastry base. Halve the tomatoes, remove the stalk and arrange in the pastry case. Sprinkle with thyme and freshly ground black pepper. Return the tart to the middle of the oven and cook for 30 mins. Reduce the heat to 150C/fan 130C/gas 2 and cook for a further 30 mins. Serve warm or at room temperature.
Nutrition Facts : Calories 545 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.38 milligram of sodium
ROASTED TOMATO TART WITH DOUBLE-CHEESE CRUST
A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry
Provided by Sarah Cook
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 15
Steps:
- Make the pastry first. Put the flour, butter, cheddar and salt in a food processor. Pulse a few times, just until the butter and cheese are in smaller pieces. Measure 150ml of very cold water into a jug. Drizzle the water into the pastry, little by little, pulsing between additions, until it comes together into a rough ball - it will feel quite doughy. Wrap in cling film and chill for 1 hr.
- Meanwhile, in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil. Stir in the sugar, thyme and sage, turn up the heat and cook for a few mins more until golden and sticky. Season and set aside to cool a little.
- Heat oven to 200C/180C fan/gas 6. Dust a big baking sheet with more flour, then roll out the pastry on it to a rough circle, a little more than 0.5cm thick. Mix the onions with the breadcrumbs and Parmesan.
- Leaving a good 5cm border all the way round, spread the onion mixture over the base, then arrange the tomatoes on top. Hand-roll and pinch the pastry edges up around the filling, pressing firmly to hold. Scatter over more thyme, plenty of seasoning and a pinch of sugar. Can now be covered and chilled for up to 12 hrs.
- Drizzle with a little olive oil and bake for 25 mins until the pastry is crisp and golden. Serve warm or at room temperature, with a big salad, if you like.
Nutrition Facts : Calories 380 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
TOMATO TARTS WITH ROASTED GARLIC & GOAT'S CHEESE
Use up cherry tomatoes in these little puff pastry tartlets - get ahead by roasting the three whole garlic bulbs the night before
Provided by Good Food team
Categories Canapes, Starter
Time 1h22m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool - this can be done the day before.
- Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don't have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
- Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
- Brush the edges of the pastry with egg, crumble over the goat's cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.
Nutrition Facts : Calories 591 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
TOMATO TART
This easy-to-make tomato tart is a fun way of getting kids aged 8-14 involved in the kitchen
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
- Cut the tomatoes into thick slices.
- Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Lift the pastry onto a baking sheet
- Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
- Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
- Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.
Nutrition Facts : Calories 508 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.37 milligram of sodium
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