Basil Tomato Tart Food

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.

TOMATO TART

Steps:

• For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
• For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
• Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes.
• Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.

HEIRLOOM TOMATO AND BASIL TART

Steps:

• For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
• For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
• Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

ANNA'S TOMATO TART

Steps:

• Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
• On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
• Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
• Cool slightly, cut into squares, and serve warm or at room temperature.

FRESH TOMATO BASIL TART

Steps:

• In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain. , Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices., Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.

CHEF JOHN'S TOMATO TART

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.

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.

EASY TOMATO BASIL TART

Steps:

• Preheat oven to 350.
• Bake pie crust about 15 minutes.
• Saute onion and mushrooms in one tablespoon of butter until onions are translucent, set aside.
• Mix together cheeses, mayonnaisse, garlic, and basil; then, stir in cooled tomatoes and onions.
• Place tomatoes into pie crust, with the skin down.
• Spoon cheese mixture evenly over tomatoes.
• Sprinkle parsley and pepper on top.
• Bake for about 30 minutes, or until brown and bubbly.

TOMATO AND BASIL TARTE TATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tomatoes in the skillet with the vegetable oil, salt and pepper, and honey or sugar. Arrange together as tightly as possible. Sprinkle the tomatoes with the bread crumbs - this will soak up some of the juice which come out of the tomatoes during cooking. On a well-floured counter, roll out a circle of puff pastry the same size as the top of the skillet. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. Brush the pastry with the lightly beaten egg on the top only. It does seem a bit pointless, as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!
• Bake in the oven for 20 to 30 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and let sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the skillet. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the skillet is upside down and the plate is on the bottom. I do this over the sink because there is usually some leakage! Remove the skillet. Once the tart is cold, rip up some basil or mint leaves and drizzle with extra-virgin olive oil. Add salt and pepper if required. Serve cold with cold meats, cheeses, olives, or salads.

BASIL TOMATO TART

Steps:

• Place crust in a 9" pie pan, flute edge and press bottom with a fork.
• Pre-bake according to directions.
• Remove from oven and sprinkle with 1/2 cup mozzarella cheese.
• Cool on a wire rack.
• Cut tomatoes into wedges; drain on paper towels.
• Arrange tomato atop melted cheese in the pie shell.
• In a food processor bowl, combine basil and garlic.
• Process till coarsely chopped and sprinkle over tomatoes.
• Combine remaining mozzarella, mayonnaise, parmesan and pepper.
• Spoon over basil mixture, spreading evenly to cover the top.
• Bake in a 375 degree oven for 35-40 minutes or till top is golden and bubbly.
• Serve warm.
• Makes 8 appetizer or 4 main dish servings.
• Leftovers are even better.
• Serve at room temperature and DO NOT reheat.

TOMATO BASIL TARTLETS

Steps:

• Special equipment: a 2 1/4-inch round cookie cutter
• Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
• Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
• Transfer the tartlets to a platter and garnish with a pinch of fleur de sel.

TOMATO TART WITH BASIL CRUST

Steps:

• To make the crust, place the tomato paste, basil, butter, egg, sugar, baking powder, salt and pepper in a food processor. Pulse until smooth, stopping to scrape down the sides. Add 1/2 cup of flour and process just until incorporated. Add the remaining flour and pulse just until dough is crumbly. Press the dough together with your hands. Divide in half and shape each piece into a rectangle that is 3 or 4 inches wide. Wrap in plastic and refrigerate at least 1 hour.
• Line a large baking sheet with parchment. On a lightly floured surface, roll out each piece of dough to a rectangle slightly larger than 12 by 5 inches. Trim to 12 by 5, preferably using a fluted pastry cutter. Place side by side on the baking sheet. Cover with plastic wrap and refrigerate at least 1 hour before baking.
• To make the filling, place the cream of wheat in a bowl. Bring the tomato juice to a boil and whisk into the cereal. Stir in the Parmesan. Mix in the oil, vinegar, garlic and celery. Season with salt and pepper.
• Preheat the oven to 350 degrees. Uncover the baking sheet and bake the crusts until lightly browned, about 20 minutes.
• To serve, preheat the broiler. Spread half of the filling over each crust. Overlap the tomatoes in rows over the filling. Season with salt and pepper and drizzle 1 teaspoon of olive oil over each one. Sprinkle with Parmesan. Place 4 inches under the heat source and broil until the cheese is browned and the tarts are heated through, about 5 minutes, watching carefully. Slice into 4 or 6 servings, sprinkle with basil and serve immediately.

TOMATO BASIL BACON TART

Steps:

• Lightly roll pie crust on a floured surface and fit pie crust into a 9 inch tart or pie pan and trim edges (tart pan) or crimp edges (pie pan) to fit.
• Line pie crust with foil and fill with pie weights or dry beans.
• Bake at 350°F for 5 minutes. Remove foil and weights and bake an additional 6-7 minutes until lightly browned.
• Stir together cheese and mayonnaise. Spread half of cheese mixture evenly over prepared pie crust. Sprinkle half of cracker crumbs evenly over cheese mixture.
• Arrange tomato slices over cracker crumbs; sprinkle with crumbled bacon, basil and pepper. Spread remaining cheese mixture over the top and sprinkle with rest of cracker crumbs.
• Bake at 350°F for 25-30 minutes until bubbly.