Mozzarella Tart With Pesto Recipes

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HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA



Heirloom Tomato Tart with Pesto and Mozzarella image

In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!

Provided by lolalobato

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ⅔ cups sifted all-purpose flour
7 tablespoons cold butter, diced
1 egg, beaten
2 teaspoons water
1 teaspoon salt
1 teaspoon white sugar
1 cup pesto, or as needed
1 (8 ounce) ball fresh mozzarella cheese
2 cups heirloom cherry tomatoes, halved
1 pinch coarse sea salt to taste

Steps:

  • Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
  • Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
  • Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
  • Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
  • Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g

MOZZARELLA AND PESTO TWISTS



Mozzarella and Pesto Twists image

Talk about your easy appetizers: These cheesy, pesto-filled twists come together with just three ingredients--crescent dough, mozzarella and pesto (plus a dusting of flour). This means more time with your guests and less time in the kitchen.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

One 8-ounce tube refrigerated crescent dough
All-purpose flour, for dusting
1 cup shredded part-skim mozzarella (about 5 ounces)
1/4 cup store-bought basil pesto

Steps:

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
  • Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
  • Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

MOZZARELLA AND PESTO CRESCENT MINI TARTS



Mozzarella and Pesto Crescent Mini Tarts image

Mozzarella and pesto mini tarts are a deliciously easy appetizer you can whip up with only 20 minutes of prep. With only a handful of simple ingredients, these bite-sized starters couldn't be easier. Using your muffin tin, you can make your mini tarts with basil pesto, fresh mozzarella and tomato baked inside garlic-buttered crescent cups. These savory mini tarts are sure to be a hit for mealtime, game day celebrations, movie night and whenever you need a satisfying vegetarian snack.

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 7

1 can (8 oz) refrigerated Pillsbury™ Crescent Dough Sheet
1 tablespoon butter, melted
1/4 teaspoon garlic powder
1/3 cup refrigerated basil pesto (from 7-oz container)
12 fresh mozzarella cheese balls (1 inch), drained, (from 8-oz container), cut in half
6 grape tomatoes, quartered
3 tablespoons chopped fresh basil leaves

Steps:

  • Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll crescent dough sheet into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares.
  • Gently press dough squares into muffin cups (dough will not completely cover inside of cup; do not press too much). In small bowl, mix melted butter and garlic powder. Brush mixture lightly onto insides of crescent dough. Bake 8 to 10 minutes or until edges are golden brown.
  • Fill each baked crescent cup with generous 1/2 teaspoon pesto, cheese ball half and tomato quarter. Bake 2 to 4 minutes or until cheese is softened. Remove from pan. Top with basil before serving. Serve warm.

Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 2 Tarts, Sodium 290 mg, Sugar 2 g, TransFat 0 g

MOZZARELLA, PESTO AND TOMATO PIE



Mozzarella, Pesto and Tomato Pie image

I was looking for a recipe for tomato pie or tart. I developed my own recipe based on ideas drawn from several sources. The number of tomatoes and amount of mozzarella are just approximations since I mostly made this recipe up. Let this not deter you from trying this one. I tried this one today and the results were so yummm...

Provided by daisy M

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 store-bought pie crust (for a 9" pie)
3 -4 roma tomatoes
1/2 cup Italian cheese blend or 1/2 cup any shredded cheese, of your choice
8 ounces fresh mozzarella cheese, sliced
salt
pepper
1 cup basil leaves
2 tablespoons walnuts or 2 tablespoons pine nuts
2 cloves garlic
salt
olive oil, as needed

Steps:

  • Prebake a 9" pie crust according to the package directions until barely golden brown.
  • Preheat oven to 400 degree farenheit.
  • Remove from oven and add the shredded cheeses.
  • Let cool.
  • Prepare pesto by grinding together all the ingredients and adding enough oil to form a coarse,thick paste.
  • Core tomatoes and slice into 1/2 inch thick rings.
  • Salt the slices liberally and place them on paper towels for 30 minutes.
  • Press slices to extract all the liquid and wipe off as much salt as possible.
  • Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell).
  • All the slices you may have might not be needed.
  • Spread the pesto over the mozzarella in a thick layer to coat the cheese well.
  • Arrange sliced tomatoes on top and season with salt and pepper.
  • Bake for 15 min until cheese melts and pie is golden brown.

Nutrition Facts : Calories 437.6, Fat 30.2, SaturatedFat 11.4, Cholesterol 44.8, Sodium 592.8, Carbohydrate 25.5, Fiber 3.3, Sugar 2, Protein 16.9

CHEESE, TOMATO & PESTO TART



Cheese, tomato & pesto tart image

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

375ml pack ready-rolled puff pastry
85g wensleydale cheese (or other crumbly, sharp cheese)
handful pitted olives
250g punnet cherry tomatoes , halved
2 tbsp pesto , try using fresh from the chiller cabinet

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

MOZZARELLA TART WITH PESTO



Mozzarella Tart with Pesto image

Solve your dinnertime dilemma with a recipe for our mozzarella and pesto tart from My Food and Family. This easy mozzarella and pesto tart is ready in no time!

Provided by My Food and Family

Categories     Home

Time 37m

Yield 8 servings

Number Of Ingredients 10

1 loaf (16 oz.) frozen white bread dough, thawed
1 egg, beaten
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small red onion, sliced, separated into rings
1/4 tsp. crushed red pepper
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 small red bell pepper, roasted, cut into thin strips
2 plum tomatoes, thinly sliced
6 oz. POLLY-O Fresh Mozzarella Cheese, thinly sliced

Steps:

  • Heat oven to 400°F.
  • Spray 11-inch tart pan with removable bottom with cooking spray. Roll out dough on lightly floured surface into an 11-inch circle. Place in prepared pan. Prick dough several times with fork. Brush with egg. Bake 12 to 15 min. or until golden brown.
  • Meanwhile, heat dressing in a large skillet on medium-high heat. Add chicken, onions and crushed red pepper; cook and stir 5 min. or until chicken is no longer pink and onions are crisp-tender.
  • Spread crust with pesto sauce. Top with chicken mixture, roasted red peppers, tomatoes and cheese.
  • Bake 10 to 12 min. or until chicken is done and cheese is melted. Remove tart from rim of pan. Cut into wedges to serve.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 7 g, Protein 17 g

MOZZARELLA, TOMATO & BLACK OLIVE TARTS



Mozzarella, tomato & black olive tarts image

Enjoy the big Mediterranean flavours of James Martin's tasty tarts

Provided by James Martin

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

375g sheet of ready-rolled puff pastry
1 egg , beaten
4 tbsp black olive tapenade or pesto
4 vine-ripened tomatoes , sliced
2 x 150g mozzarella balls, drained and thickly sliced
drizzle of olive oil
sprigs of fresh thyme
handful of black olives (such as Karyatis kalamata olives)

Steps:

  • Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
  • Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
  • Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.

Nutrition Facts : Calories 712 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.79 milligram of sodium

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