Tomato Fontina Tart Recipes

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CHEF JOHN'S TOMATO TART



Chef John's Tomato Tart image

One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.

Provided by Chef John

Categories     Appetizers and Snacks     Pastries

Time 1h15m

Yield 4

Number Of Ingredients 10

1 sheet frozen puff pastry, thawed and cut into quarters
2 ½ tablespoons Dijon mustard
1 large ripe tomato, sliced into 1/4-inch rounds
salt and freshly ground black pepper to taste
3 pinches herbes de Provence
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil, divided
1 pinch chopped fresh oregano
1 pinch chopped fresh parsley
1 pinch chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
  • Freeze dough until firm, about 10 minutes.
  • Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
  • Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
  • Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
  • Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g

RUSTIC TOMATO CHEESE TART



Rustic Tomato Cheese Tart image

My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 12 servings.

Number Of Ingredients 10

7 sheets phyllo dough (14 inches x 9 inches)
1/3 cup olive oil
7 tablespoons crumbled goat cheese
1 cup thinly sliced sweet onion
1 cup shredded fontina cheese
4 plum tomatoes, thinly sliced
2 tablespoons minced chives
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.

Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

TOMATO TART



Tomato Tart image

A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7

1 head garlic
3 tablespoons olive oil
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Tomato Tart
2 ounces Italian fontina cheese, grated (about 1/2 cup)
1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
  • On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
  • Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

TOMATO-FONTINA TORTE WITH ROSEMARY CRUST



Tomato-Fontina Torte with Rosemary Crust image

Provided by Food Network Kitchen

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground pepper
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
2 large eggs, plus 1 egg yolk
2 1/2 to 3 pounds assorted heirloom tomatoes
3 cups shredded fontina cheese (about 12 ounces)
1/2 cup grated pecorino romano or parmesan cheese
(about 1 ounce)
1/4 cup panko breadcrumbs
1/3 pound thinly sliced capicola ham, cut into strips
2 teaspoons extra-virgin olive oil

Steps:

  • Combine the flour, sugar, 1 teaspoon rosemary, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until just combined. Add the butter and pulse until the mixture looks like coarse meal.
  • Whisk the eggs and egg yolk in a small bowl. With the motor running, add the eggs to the food processor and process until the dough just gathers into a ball. Turn out onto a lightly floured surface and gently knead until soft and pliable. Press the dough into the bottom and about halfway up the side of a 9-inch springform pan. Cover and refrigerate the crust until very cold, at least 1 hour or overnight.
  • Slice the tomatoes and spread them out on 2 baking sheets in a single layer. Sprinkle lightly with salt and set aside until they release some of their juices, about 30 minutes. Meanwhile, combine the fontina and all but 1 tablespoon of the pecorino in a bowl; add the remaining 1 teaspoon rosemary.
  • Preheat the oven to 400 degrees F. Pat the tomatoes gently with paper towels to absorb the excess moisture. Sprinkle 1 tablespoon panko in the crust, then top with one-third of the tomatoes. Scatter half of the ham over the tomatoes, then half of the cheese mixture. Repeat with the remaining 3 tablespoons panko, another one-third of the tomatoes and the remaining ham and cheese. Top with a final layer of tomatoes and sprinkle with the reserved 1 tablespoon pecorino; drizzle with the olive oil.
  • Transfer the pan to a baking sheet and bake until the crust is golden and the cheese is melted, about 35 minutes. Transfer to a rack and let cool about 1 hour, then remove the springform ring.

TOMATO FONTINA TART



Tomato Fontina Tart image

Make and share this Tomato Fontina Tart recipe from Food.com.

Provided by dandelionleaf

Categories     Savory Pies

Time 1h

Yield 1 tart, 8 serving(s)

Number Of Ingredients 7

1 pie crust
4 small tomatoes (Early Girl or Roma are best)
1/2 lb Fontina cheese, grated
2 roasted garlic cloves
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees. Prepare unbaked pie crust in a tart pan or pie pan. Place a layer of grated cheese on the bottom of the crust. Put the roasted garlic through a garlic press and dab it on top of the cheese, evenly distributed. Core tomatoes, then slice very thinly. Place one layer of tomato on top of the cheese, not too close together. Sprinkle tops of tomato slices with salt and pepper. Mince rosemary leaves and sprinkle on top. Add another layer of cheese, then add a second layer of tomato overlapping gaps in the first. Sprinkle with salt again (just on tomatoes), then top with remaining cheese. Bake for 30-45 minutes, until cheese is just browned and bubbly. Serve warm.

Nutrition Facts : Calories 233.8, Fat 16.4, SaturatedFat 7.3, Cholesterol 32.9, Sodium 491.9, Carbohydrate 12.8, Fiber 1.4, Sugar 1.7, Protein 9.1

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