HEIRLOOM TOMATO TART
Here's a delicious way to use the tomato bounty from your garden or the great buys from the local farmers' market. If you don't have heirloom tomatoes, try regular tomatoes with grape or plum tomatoes. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle a large baking sheet with 1 teaspoon cornmeal., On a lightly floured surface, roll pastry into a 12-in. circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick thoroughly with a fork. Sprinkle with Asiago cheese., Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack., Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese; garnish with basil if desired. Serve immediately.,
Nutrition Facts : Calories 236 calories, Fat 14g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
TOMATO TART WITH CHICKPEA CRUMBLE
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's easy to double the recipe and make two tarts for a larger group.
Provided by Katherine Sacks
Categories No Meat, No Problem Dinner Vegetarian Summer Tomato Chickpea Pistachio Tart Parmesan Cheese
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Roll out dough on a lightly floured surface to a 10 1/2" round. Transfer to a parchment-lined baking sheet and chill until ready to use.
- Pulse chickpeas, pistachios, oil, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped, about 15 seconds.
- Sprinkle half of cheese over top of dough, leaving a 1/2" border. Sprinkle three-quarters of chickpea crumble over cheese. Top with onion, then tomatoes. Top with remaining cheese and chickpea crumble. Fold edges of dough over filling, tucking and overlapping slightly as needed. Using a pastry brush, brush edges of crust with egg wash.
- Bake tart until crust is golden brown and tomatoes are roasted and beginning to burst, 16-18 minutes.
- Top tart with basil and cut into wedges.
ASIAGO BEEF TART
I love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works, too. -Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. On a work surface, unroll crust; roll to a 12-in. circle. Press crust onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Refrigerate while preparing filling., In a large skillet, cook beef and shallot over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Remove from heat., In a small bowl, whisk eggs, sour cream, salt and pepper until blended. Stir in cheeses, sun-dried tomatoes, chopped basil and rosemary. Stir into beef mixture; pour into tart shell., Bake on a lower oven rack 15-20 minutes or until crust is golden brown and filling is set. Just before serving, add pine nuts and, if desired, basil.
Nutrition Facts : Calories 172 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 202mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CHEESE, HERB & TOMATO TART
I made this to take to a dinner party. Not only is it easy, it is super yummy and beautiful! Using a tart pan with removable sides make for a nicer presentation. Combing the two cheeses works best, but you can use one or the other. Don't be tempted to add more cheese than suggested, it will be too thick with cheese and changes the outcome, IMO.
Provided by Chicagoland Chef du
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°.
- Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
- Brush bottom & sides of crust with mustard.
- Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
- Bake until pastry is golden, about 30-35 minutes.
- Lest rest for 10 minutes before serving. Cut into wedges.
- Notes:.
- •Pillsbury rolled crust works beautifully.
- •any spicy stone ground mustard will work.
- •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
- •I used both cheeses.
Nutrition Facts : Calories 257.4, Fat 19, SaturatedFat 7.4, Cholesterol 29.2, Sodium 325.9, Carbohydrate 12.8, Fiber 1.4, Sugar 1.4, Protein 9.3
BEEFSTEAK TOMATO TART WITH ASIAGO CHEESE
Steps:
- To make crust, in food processor, blend all crust ingredients except the milk, and pulse 6-8 times, just until mixture resembles coarse meal. Add milk 1T at a time, pulsing as you go, until mixture forms a ball. Press dough into a tart pan with removable bottom, and bake at 350º until golden. In a skillet, heat the oil and then cook the onions and garlic just until the onions wilt. Stir in the cream, herbs, and cheese, stirring until blended. Spoon into the prepared shell and then top with the tomato slices. Sprinkle with some additional cheese and broil until bubbly and golden brown, being careful not to burn.
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