Quick Tomato And Basil Tart Recipes

QUICK & EASY TOMATO BASIL TART

Steps:

• to make the crust: In a medium bowl, combine the flour, cornstarch, salt, and butter. Using two forks or a pastry cutter, cut the butter into the flour until the butter resembles oat flakes or tiny peas. Add the egg and use a fork to combine the flour mixture with the egg. Dump the mixture out onto a floured surface. Work the dough until it starts to hold together. The dough is a little tougher than your average when working with it, don't be alarmed. If you're making individual tarts roll the dough out, place the individual tart pans on the dough and cut a circle 11/2 - 2 inches larger than your pan, rework leftover dough as necessary to form more tarts. If you're using a 9-inch tart pan, roll the dough out into a 12-inch circle. Place the dough at the base of the pan, work out any air bubbles, crimp edges. Refrigerate the tart-shell(s) for 10 minutes while you prepare the tart filling.
• For the tart filling: Place a rack in the center of the oven and preheat the oven to 400 degrees F.In a medium bowl, combine the egg, heavy cream, milk, 4 tablespoons of parmesan cheese, red pepper flakes, garlic powder, basil, salt, and pepper and whisk until combined. Fold in the goat cheese. Divide filling into tartshell(s). Top with the remaining 2 tablespoons of parmesan cheese. Place the tart pan(s) on a baking tray and bake for 24 - 27 minutes for individual tarts and 30 - 35 minutes for large tart. For a darker crust, bake an additional 1-2 minutes. Let cool 10 - 15 minutes before serving.

BASIL TOMATO TART

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.

QUICK TOMATO AND BASIL TART

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge.
• Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper.
• Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.
• Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well.
• To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil.

EASY TOMATO BASIL TART

Steps:

• Preheat oven to 400.
• Slice the tomatoes into 1/2" slices.
• Line a 10" loose bottom tart pan with the pastry (pie) dough.
• Spread bottom of pastry with the mozzarella cheese and sprinkle with the basil.
• Cover with tomato slices, arranging to cover as evenly as possible.
• Sprinkle tomatoes with salt and pepper, then drizzle with the olive oil.
• Bake 30-40 minutes.
• Garnish with fresh chopped basil.
• Serve warm or at room temperature.

TOMATO AND BASIL TART

Steps:

• To prepare pastry, mix together flour and butter and a pinch of salt.
• Add milk slowly, just enough to firm up dough.
• Form a ball and then roll out dough on flour surface, into a large circle to cover a greased tart pan.
• Press dough into your tart pan.
• Prick dough all over with a fork and then bake at 375 for ten minutes.
• Let cool slightly before adding the toppings.
• Reduce oven to 350 degrees.
• Slice the mozzarella into 1/4 inch slices and place over the entire pastry base.
• On top of the cheese, arrange a single layer of thick tomato slices, overlapping them slightly.
• Dip the basil leaves in olive oil and arrange them on the tomatoes.
• Scatter garlic on top, drizzle with remaining olive oil, and season with salt and pepper.
• Bake for 45-50 minutes until tomatoes are well cooked. Serve hot.