TOMATO AND CHEDDAR TARTLETS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 tartlets
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes.
- In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine.
- Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly.
- To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves.
- These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers!
TOMATO AND CHEDDAR TART
From the "All You Need is Cheese" magazine (volume 2/no. 3/winter issue 2010). They are a wonderful appetizer or something cute that can go with a main meal.
Provided by Veggie Girl Kacey
Categories Vegetable
Time 30m
Yield 1 Tart, 10 serving(s)
Number Of Ingredients 6
Steps:
- With the rack in lowest position, preheat oven to 375 degrees F.
- On floured work surface, roll out the puff pastry into 8inch by 10inch rectangle and cut into 2inch by 4inch rectangles.
- Place on baking sheet.
- Brush dough with the mustard.
- Scatter some basil leaves over the dough, then tomatoes.
- Season and sprinkle with cheese.
- Bake 20 minutes or until cheese is golden brown.
- Cut pie into squares and garnish with fresh basil.
- Serve immediately, as an appetizer or starter.
- *Good Canadian Aged Cheddar will enhance the flavour of this wonderful tart.
- **Cheese alternatives: Canadian Swiss, Gouda, Provolone, Raclette, Feta.
Nutrition Facts : Calories 171.7, Fat 12.5, SaturatedFat 4.6, Cholesterol 11.9, Sodium 143.8, Carbohydrate 10.5, Fiber 0.4, Sugar 0.2, Protein 4.5
TOMATO TART WITH CHEDDAR CRUST
The perfect centrepiece for a summer meal
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Supper, Vegetable
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add the egg and whizz again until it forms a ball.
- Lightly dust a cool surface with flour and roll out the pastry. Line a 24cm loose-bottom tart tin with the pastry, then chill for 10 mins. Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and baking beans and continue to cook for a further 10 mins, then remove from the oven.
- Mix together the Dijon mustard and crème fraîche and spread evenly over the pastry base. Halve the tomatoes, remove the stalk and arrange in the pastry case. Sprinkle with thyme and freshly ground black pepper. Return the tart to the middle of the oven and cook for 30 mins. Reduce the heat to 150C/fan 130C/gas 2 and cook for a further 30 mins. Serve warm or at room temperature.
Nutrition Facts : Calories 545 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.38 milligram of sodium
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