Buffalo Mozzarella Tomato And Pesto Tarts Food

SUNNY'S HEIRLOOM TOMATO AND PESTO TART

Steps:

• Set the crusts. Unroll and press the pie crusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes.
• Preheat the oven to 425 degrees F.
• Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit
• of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375 degrees F.
• Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds,
• lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending.
• Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
• Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA

Steps:

• Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
• Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
• Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
• Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
• Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

BUFFALO MOZZARELLA, TOMATO AND PESTO TARTS

Steps:

• In a small saucepan of boiling salted water, immerse the tomatoes for 15 seconds. Pull off the skin and but 12 thick slices, or cut six slices and halve them crosswise. Cut three 5-inch rounds from each of the two pasty sheets. Transfer to a parchment-lined baking sheet. Place two slices of tomato and two slices of mozzarella in the center of each dough disk, overlapping slightly. Refrigerate for 15 minutes and preheat the oven to 400 degres, convection if possible. Brush the exposed edges with beaten egg and place a few dollops of pesto on each. Bake for 12 to 15 minutes, until the pastry edges are golden brown. Serve at once.

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO

Steps:

• Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
• Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
• Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

MOZZARELLA, PESTO AND TOMATO PIE

Steps:

• Prebake a 9" pie crust according to the package directions until barely golden brown.
• Preheat oven to 400 degree farenheit.
• Remove from oven and add the shredded cheeses.
• Let cool.
• Prepare pesto by grinding together all the ingredients and adding enough oil to form a coarse,thick paste.
• Core tomatoes and slice into 1/2 inch thick rings.
• Salt the slices liberally and place them on paper towels for 30 minutes.
• Press slices to extract all the liquid and wipe off as much salt as possible.
• Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell).
• All the slices you may have might not be needed.
• Spread the pesto over the mozzarella in a thick layer to coat the cheese well.
• Arrange sliced tomatoes on top and season with salt and pepper.
• Bake for 15 min until cheese melts and pie is golden brown.

TOMATO, PEACH, BUFFALO MOZZARELLA, AND BRESAOLA TARTINE

Steps:

• Drizzle toasted bread with oil; season with flaky salt and pepper. Divide bresaola evenly between toasts. Top evenly, in a single overlapping layer, with cheese, tomatoes, and peaches. Drizzle with more oil and season with flaky salt and pepper.

TOMATO AND MOZZARELLA TART

Steps:

• Preheat the oven to 230°C/gas 8.
• Roll out the puff pastry to 3mm thickness and cut into 4 even-sized circles, each the size of a side plate. Place the puff pastry circles on a greased baking sheet.
• Brush the edges of the puff pastry circles with beaten egg. Press the edges with a fork.
• Spread the mustard, then layer the sliced mozzarella evenly over the pastry circles, leaving an edge of pastry around the outside.
• Arrange the sliced tomatoes in a circle in the centre of each pastry circle. Season with salt and freshly ground pepper, sprinkle with thyme and drizzle with olive oil.
• Bake the tomato tarts for 15-20 minutes until the pastry is cooked through.
• Meanwhile, prepare the salad. Mix together the balsamic vinegar and olive oil. Season with salt and freshly ground pepper. Toss the salad leaves with the salad dressing.
• Transfer the baked tomato tarts to a warm serving plate. Drizzle the pesto over the tarts and arrange a small pile of dressed salad in the centre of each tart. Serve.

TOMATO PESTO TART

Steps:

• On a lightly floured surface, unroll pie pastry. Roll into a 14x12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned., Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.