TOMATO AND MOZZARELLA TART
Steps:
- Preheat the oven to 400 degrees F.
- Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
- Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
- Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
- Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!
TOMATO TART WITH FRESH MOZZARELLA AND ANCHOVIES
This rectangular tart is like a pizza but easier. Instead of a yeast dough, the base is a crisp pastry made with olive oil. The recipe makes enough dough for 2 tarts.
Provided by David Tanis
Categories brunch, dinner, lunch, pizza and calzones, appetizer, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the dough: Put flour and 1/2 teaspoon salt in a mixing bowl. Drizzle in 1/4 cup oil, egg and 1/4 cup cold water, then mix quickly with hands to make a soft dough. If dough seems dry, add more water, 1 tablespoon at a time. Form dough into a rough rectangle, wrap and refrigerate for 30 minutes.
- Heat oven to 425 degrees. On a flour-dusted surface, divide dough in half. Roll out one piece to a rectangle approximately 9 by 12 inches (reserve other piece for future use, or to make a second tart).
- Stir 2 tablespoons olive oil and the garlic together in a small bowl. Put rolled dough on lightly greased baking sheet. Drizzle surface of dough with garlic oil. Scatter onion slices over dough. Arrange tomato slices over dough in one layer without crowding, then season with salt and pepper. Top tomatoes with torn mozzarella slices in one layer. Tuck olives and capers here and there, if using. Drape top of tart with intermittently placed anchovy fillets.
- Bake for 6 minutes on bottom shelf of oven, then transfer to top shelf and bake for another 6 minutes or until nicely browned. Let cool slightly, then cut into squares. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams
MOZZARELLA, TOMATO & BLACK OLIVE TARTS
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
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
TOMATO AND MOZZARELLA TART
From America's Test Kitchen. A recipe designed to render a crispy crust. They say: "Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes. "
Provided by SweetSueAl
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
- With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
- With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
- Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
- Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
- With pizza wheel or knife, trim excess dough from corners.
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
- Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
- Transfer to wire rack; increase oven temperature to 425 degrees.
- While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.
- Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
- Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
- Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.
- Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
TOMATO & MOZZARELLA CAPRESE - OFFICIAL RECIPE - OLIVE GARDEN
Make and share this Tomato & Mozzarella Caprese - Official Recipe - Olive Garden recipe from Food.com.
Provided by Starfire aka Wendy
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Arrange sliced tomatoes on a large platter.
- Place one basil leaf on top of each tomato slice.
- Place one slice of mozzarella on top of each basil leaf.
- Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.
TOMATO, MOZZARELLA AND OLIVE TART
A tart full of Mediterranean flavour. Do not omit the fresh thyme but you can replace it with fresh marjoram or oregano.
Provided by Wild Thyme Flour
Categories Savory Pies
Time 1h5m
Yield 1 Tart, 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the pastry by mixing the flour, thyme, olive oil and salt in a processor on high speed. with the motor still running, add the water. The pastry should feel a bit like pizza dough. Cover in plastic film and refrigerate for 30 minutes.
- Preheat oven to 200 degrees.
- In the meantime slice the mozzarella and tomatoes and chop the garlic.
- Spray cooking spray on the tart pan or alternatively melt some margarine and use a brush. Now, roll out the pastry and line the bottom and sides of the pan. I use a square 23cm OR a 30 cm circular tart tray.
- Cover the pastry with a sheet of baking paper, then use baking beans to weigh the pastry down. ( you may use ordinary dry legumes and then keep using them for this purpose). BAKE for 15 minutes.
- Remove the Baking Beans and sheet of paper.
- Now start overlapping slices of tomato and mozzarella, so that all the bottom is covered.
- Using a brush cover the slices in olive oil. Add the chopped garlic, thyme and season with salt and pepper.
- Bake 10 more minutes, add the chopped olives, then bake a further 10 minutes. (This ensures that the olives don't get burnt or too dry).
- This tart can be enjoyed straight from the oven or at room temperature on a hot day.
Nutrition Facts : Calories 685.9, Fat 36, SaturatedFat 12.6, Cholesterol 59.2, Sodium 884.9, Carbohydrate 64.8, Fiber 4, Sugar 4.2, Protein 25.6
More about "tomato mozzarella and olive tart recipes"
TOMATO, MOZZARELLA AND OLIVE TAPENADE TART | RECIPE
From kosher.com
Servings 4Category Mains
TOMATO, MOZZARELLA AND OLIVE TART | WOOLWORTHS TASTE
From taste.co.za
SAVORY TOMATO TART RECIPE WITH MOZZARELLA - SWEET PEA'S …
From sweetpeaskitchen.com
MOZZARELLA TOMATO TART - OH SWEET BASIL
From ohsweetbasil.com
EASY TOMATO PESTO PUFF PASTRY TART | OLIVE & MANGO
From oliveandmango.com
EGGPLANT, TOMATO, AND SMOKED MOZZARELLA TART RECIPE
From myrecipes.com
TOMATO AND MOZZARELLA TART - NONONSENSE.RECIPES
From nononsense.recipes
TOMATO TART WITH MOZZARELLA AND PARMESAN - 2 BEES IN A POD
From 2beesinapod.com
HEIRLOOM TOMATO AND SUMMER SQUASH TORTE - EAT DRINK BETTER
From eatdrinkbetter.com
TOMATO, ANCHOVY AND MOZZARELLA TARTS – OLIVE MAGAZINE
From olivemagazine.com
TOMATO, MOZZARELLA AND OLIVE TART | TART, RECIPES, MOZZARELLA
From pinterest.com
EGGPLANT TARTS WITH TOMATO AND CHEESE: HOW TO PREPARE THIS …
From proven-recipes.com
TOMATO TART RECIPE - BROWN EYED BAKER
From browneyedbaker.com
15 WHAT'S IN MARGHERITA PIZZA - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love