ANNA'S TOMATO TART
Steps:
- Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
- On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
- Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
- Cool slightly, cut into squares, and serve warm or at room temperature.
HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
HERBED TOMATO TARTS
Categories Fish Tomato Brunch Bake Quick & Easy Lunch Mozzarella Parmesan Rosemary Summer Thyme Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
- Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
- Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
- Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.
HERBED TOMATO TART RECIPE
We used basil, dill, thyme, and parsley, but just about any combination of herbs that pair well with tomatoes--such as oregano and tarragon--would work.
Provided by Southern Living Test Kitchen
Categories Tomatoes
Time 1h10m
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400º. Place tomatoes in a single layer on paper towels; sprinkle with 1/2 tsp. salt. Let stand 30 minutes. Pat dry with paper towels.
- Meanwhile, roll 1 pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet. Cut 4 (12- x 1-inch) strips from remaining pastry sheet, and place strips along outer edges of pastry square, forming a border. Reserve remaining pastry for another use.
- Bake at 400º for 14 minutes or until browned.
- Sprinkle pastry with mozzarella cheese and next 3 ingredients. Top with tomatoes in a single layer. Sprinkle tomatoes with herbs and remaining 1/4 tsp. salt; drizzle with oil.
- Bake at 400º for 14 to 15 minutes or until cheese melts. Serve immediately.
HERBED TOMATO TART
Make and share this Herbed Tomato Tart recipe from Food.com.
Provided by Jajaja
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Roll one pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet.
- Cut 4 (12 x 1 inch) strips from remaining pastry sheet, and place along edges on top of pastry square, forming a border.
- Reserve remaining pastry for another use.
- Bake at 400 for 10 minutes or until golden. Transfer pastry shell to a wire rack to cool.
- Place tomato slices in a single layer on paper towels; sprinkle evenly with salt.
- Let stand 20 minutes.
- Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients.
- Arrange tomato slices in a single layer on top.
- Sprinkle with herbs; drizzle with oil.
- Bake at 400 for 15 minutes or until cheese melts; serve immediately.
- Note: for the mixed fresh herbs, try combining oregano, basil, chives, sage, tarragon, rosemary, thyme, and dill.
- You can substitute 1 tablespoon mixed dried herbs for fresh.
Nutrition Facts : Calories 969.4, Fat 69.2, SaturatedFat 24.2, Cholesterol 71.5, Sodium 1580.3, Carbohydrate 61.3, Fiber 2.7, Sugar 4.8, Protein 26.4
HERBED TOMATO TART RECIPE - (4.4/5)
Provided by mirelsonp
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees F. Place tomatoes in a single layer on paper towels; sprinkle with 1/2 teaspoon salt. Let stand 30 minutes. Pat dry with paper towels. 2. Roll 1 pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet. Cut 4 (12 x 1-inch) strips from remaining pastry sheet, and place strips along outer edges of pastry square, forming a border. Reserve remaining pastry for another use. 3. Pierce pastry all over with fork and bake for 14 minutes or until browned. 4. Sprinkle pastry with mozzarella cheese and next 3 ingredients. Top with tomatoes in a single layer. Sprinkle tomatoes with herbs and remaining 1/4 teaspoon salt; drizzle with oil. 5. Bake for 14 or 15 minutes or until cheese melts. Serve immediately.
More about "herbed tomato tart recipes"
TOMATO TART WITH PUFF PASTRY - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
5/5 (25)Total Time 40 minsCategory AppetizerCalories 136 per serving
- PRE-BAKE THE PUFF PASTRY: Line a rimmed pan with parchment paper. Unfold the puff pastry sheet and set it on the parchment. Stretch it if necessary to about 14 x 14 inches and 1/8 inch thick. Score a line 1/2 inch in from all sides with a knife to make a border (not cutting all the way through). Prick the dough with a fork over the entire sheet of pastry except the border. Spread a very thin layer of Dijon over the inside surface. Brush the border with the eggwash (egg plus water). I use my fingers for both these steps. Bake for 15 minutes until golden brown. If pastry is puffed up in the middle, gently press it down.
- MAKE TOMATO TOPPING: Squeeze handfuls of the tomato halves over the sink to remove most of the juice and seeds (this will help prevent the tart becoming soggy). Place in a bowl. Add oil, capers, garlic, herbs, salt and pepper. Mix together. Taste and add a pinch of sugar if needed.
- ASSEMBLE TART AND BAKE: Sprinkle cheeses over the pre-baked tart inside the border. Place tomatoes on top of the cheese in a single layer, cut side facing up. Spoon on any of the tomato seasonings left in the bowl. Bake the tart for another 12-15 minutes. Remove from oven, transfer to a cutting board and cut into 16 squares with a sharp knife. Serve warm . Can be made ahead - Note 1.
ROASTED CHERRY TOMATO TART RECIPE WITH HERBED RICOTTA
From fromachefskitchen.com
4.6/5 (90)Total Time 1 hrCategory Quiches And TartsCalories 538 per serving
- Unfold puff pastry onto a large piece of parchment paper. Roll the pastry out another 1/2-inch to 1-inch. (Correct to a square as needed).
- Using a straight edge, score the pastry approximately 1/2-inch to 1-inch from the edge, being careful to not cut all the way through. Brush the crust with the beaten egg.
HERBED TOMATO AND ROASTED GARLIC TART – SMITTEN KITCHEN
From smittenkitchen.com
HERBED TOMATO TART – ERICA'S RECIPES
From ericasrecipes.com
5/5 (6)Total Time 50 minsCategory BreakfastCalories 242 per serving
- Roll out the pie dough large enough to fit a standard (9-9 1/2 inch) tart pan with a removable bottom; press firmly into bottom and up sides of pan, trimming along the top edge as needed. With the back of a small spoon, spread the country-style Dijon mustard evenly across the bottom of the tart shell. Layer tomato slices, overlapping, over the dijon-coated tart shell. Sprinkle the cheese evenly over the tomato slices.
- Whisk together the eggs, milk, whole-grain mustard, salt, and pepper. Pour over the tomatoes and cheese. Sprinkle the herbs evenly over the top. Bake at 400F for 30 minutes or until the top of the tart is puffed and lightly golden. Let the tart sit for 5-10 minutes before cutting. Yield: 8 servings.
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