Cherry Tomato And Vegemite Tarts Recipes

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CHERRY TOMATO TART



Cherry Tomato Tart image

Sometimes you just want to bring the prettiest dish to the party. This tart will certainly succeed on that front, and the secret is that it's not that much work. If you get good-quality cherry tomatoes, this dish pretty much sells itself. Combining the acidity of the tomatoes with the umami of the cooked onions creates a light combination that is still surprisingly hearty.

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pie crust (store bought or homemade recipe follows)
2 tablespoons unsalted butter
1 large onion, diced
3 garlic cloves, minced
1/2 cup shredded Parmesan cheese, divided
6 cups cherry tomatoes (or more if needed depending on size of tomatoes and crust)
1 1/2 tablespoons fresh thyme, plus more for garnish
1 teaspoon kosher salt
2 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 tablespoons granulated sugar
1 cup very cold unsalted butter (2 sticks), chopped into small pieces
4 to 8 tablespoons ice-cold water

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the pie crust in a pie pan, then trim and crimp the edges. Bake for 5 to 7 minutes, until it has started to harden. Remove it from the oven and cool.
  • Place a skillet on medium heat and melt the butter. Add the onion and garlic and cook for 10 to 15 minutes until the onions have browned. Add the onion mixture to the pie crust. Sprinkle 2/3 of the Parmesan cheese on top of the pie crust and then add the cherry tomatoes on top. Make sure the cherry tomatoes really fill the pie: err on the side of overfilling rather than underfilling. They will settle as they bake. Sprinkle the thyme, the remaining Parmesan cheese and the salt on top.
  • Place in the oven for 20 minutes or until the tomatoes start to brown and pop a little bit. Remove from the oven, garnish with additional thyme and cool before serving. Do note that this dish starts to fall apart once you begin cutting, so try to serve it all at once if possible.
  • Stir together the flour, salt and sugar. Add in the butter using two knives or a spoon, but try not to use your hands too much because you want the mixture to stay as cool as possible. You can also combine the dry ingredients with the butter in a food processor, using the pulse setting. The objective is to get the butter incorporated with the flour, creating pea-size pieces.
  • Slowly add in the water and mix until it just comes together as a dough. The amount varies depending on the type of flour and butter you use; it may take more or less liquid to bring together. Dump the dough out onto a sheet of plastic wrap, press together in a round, wrap well and chill for at least an hour.
  • To roll out, flour a work surface well and divide the dough in half. Using a rolling pin (or an empty wine bottle if you don't have one), roll out each half into a 1/8-inch-thick round, creating two crusts. The crusts are now ready to be used.

CHERRY TOMATO TART



Cherry Tomato Tart image

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

1 recipe pastry for a 9-inch pie crust
1 tablespoon olive oil, or as needed
1 large onion, sliced
4 cloves garlic, minced
1 cup shredded Gouda cheese
½ cup chopped fresh basil
⅓ cup mayonnaise
¼ cup shredded sharp Cheddar cheese
¼ cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano
¼ teaspoon freshly ground black pepper, or to taste
1 pinch ground nutmeg
1 pinch salt, or to taste
4 cups cherry tomatoes

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

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