Tangy Tomato Tart Pie Recipes

TINY TOMATO TARTS

Tiny Tomato Tarts image

Provided by Ree Drummond : Food Network

Time 45m

Yield 18 tartlettes

Number Of Ingredients 4

Ingredients

One 17.3-ounce package puff pastry, thawed
3 tablespoons basil pesto
4 Roma tomatoes sliced
Olive oil

Steps:

Preheat the oven to 400 degrees F.
Line 2 baking sheets with parchment paper.
On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
Using a fork, generously prick (dock) the pastry circles to the edges.
Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
Bake until puffed and golden, 15 to 20 minutes.

TANGY TOMATO TART (PIE)

Tangy Tomato Tart (Pie) image

I am an American living in France and have had a few experiences with making a traditional 'Tarte Tomate' recipe. I have never quite gotten it right, but this weekend I decided to break the rules and make it how I thought it would taste best, and it worked for me! Even if you don't usually love tomatoes I would recommend giving this a try. If you can use heritage (coeur de boeuf) tomatoes, do it! That is what I used today and it was great. I think the quality of the tomatoes will make a difference for the recipe.

Provided by pocohr

Categories Pastry Appetizers

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 (10 inch) unbaked flaky pie crust
3 sprigs fresh oregano, leaves removed
3 sprigs fresh thyme, leaves removed
1 ½ tablespoons grainy Dijon mustard
1 ½ teaspoons honey
1 teaspoon pressed garlic
6 tablespoons olive oil
3 tomatoes, cut into 1/4-inch slices
1 tablespoon grated Parmesan cheese, or to taste
1 sprig fresh oregano, leaves removed
1 sprig fresh thyme, leaves removed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
Lay the pie crust into the prepared tart pan. Whisk leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic, and olive oil to a creamy paste. Spread mixture over the bottom of the pie crust to completely cover. Lay tomato slices over the mustard mixture, covering the bottom of the crust. Sprinkle Parmesan cheese over the tart; top with leaves from 1 sprig oregano and 1 sprig thyme.
Bake in the preheated oven until the crust is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 250.9 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 19.6 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 227 mg, Sugar 2.7 g

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