Fresh Tomato Tart With White Lily Parmesan Pepper Crust Recipes
HEIRLOOM TOMATO TART
Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.
Provided by Vallery Lomas
Categories brunch, dinner, pies and tarts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
- Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
- Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
- Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
- Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
FRESH TOMATO TART
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.
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.
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