CHERRY TOMATO TART
This is pretty easy to put together, and is great cold once cooked, so having a tomato tart hanging around in the fridge is a great way to eat during the summer's heat.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Snack
Time 2h30m
Number Of Ingredients 11
Steps:
- Mix the flours and salt together. Add the lard or butter to the flour and work it into a coarse meal with your fingers. Add the cream and knead this into a cohesive ball. Wrap in plastic and let this sit 30 to 45 minutes.
- Preheat the oven to 325°F. Mix the dried herbs with the ricotta cheese. Remove all the stems from the cherry tomatoes.
- Roll out the tart dough until it's about 1/4 inch thick or a little thinner. Set it inside a 9-inch tart pan (that's the standard size) and press it into the sides to make a crust. Use a knife to remove any excess along the top edge of the crust, as you can see in the picture above.
- Spread the herbed ricotta first, then scatter the tomatoes over that. Sprinkle on any bacon or minced chiles you are using, then bake for 90 minutes or so. You want the tomatoes to cook well, and the edges where the cheese and crust meet to brown a little.
- When it's ready, remove the tart from the oven and set it on a cutting board to rest. Sprinkle some shredded basil over it, tucking it in here and there so the carryover heat cooks it a little. Wait 10 minutes before slicing.
Nutrition Facts : Calories 347 kcal, Carbohydrate 24 g, Protein 11 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 74 mg, Sodium 505 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHERRY TOMATO TART
This tart came about as a way to use up some odds-and-ends ingredients that I had been wanting to get used up. Make sure to place a baking sheet under the tart pan while baking--those tomatoes can make a bit of a mess when they burst open! They add quite a bit of juice, which can pool on top a little. I simply dabbed up extra juice with a paper towel and that worked fine. This is best served warm, on the day it's made. Garnish with additional basil, if desired.
Provided by Kim
Categories Appetizers and Snacks Pastries
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
- Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
- Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
- Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
- Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 13.9 g, Cholesterol 21.2 mg, Fat 18.2 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 5.7 g, Sodium 340.9 mg, Sugar 1.1 g
FRESH CHERRY TOMATO TART
Steps:
- Slice onions from pole to pole (root to stem), about 1/8″-1/4″ inch thick. Cutting the onions this way prevents them from breaking down too much during the caramelizing process.
- Melt 2 tablespoons of salted butter in a large heavy skillet over MEDIUM heat.Add sliced onions and continue to cook, stirring occasionally, until onions start becoming translucent.
- Reduce the heat to MEDIUM-LOW, and continue to cook the onions, stirring occasionally for 40-50 minutes, or until they are soft, almost jammy, and rich brown in color.
- Remove from the heat and set them aside.
- Cut the stems off of the grape leaves and chop them coarsely.Blanch grape leaves by placing them in a pan and covering with boiling water. Do not heat on the stove. Let the leaves steep in the hot water for 3-5 minutes, and then rinse in cold water in a colander and set aside.
- Heat a small frying pan over medium heat until it is hot. Add walnuts to the pan and stir constantly until the nuts begin to smell "toasty" and slightly darken in color.
- Combine the blanched grape leaves, basil, garlic, Parmesan, olive oil, and toasted walnuts in the bowl of a food processor.
- Pulse to form a textured paste. It's ok if there are granular lumps; you just don't want it to be chunky. The pesto-making process can also be done by hand, using a molciete, or large stone mortar and pestle.(The kind you might may guacamole in.)
- Preheat oven.• Standard aluminum pie plate - 450°F [232°C]• Glass pie dish & anodized aluminum plate - 425° F [218°C]Lay the pie crust into a shallow pie dish or tart pan. Crimp or trim edges.
- Spread prepared pesto over the bottom of the pastry. Layer on caramelized onions, and then feta.Cover the entire tart top with cherry tomatoes.
- Bake 20 minutes, checking crust edges after 15 minutes. If they are getting too brown, cover with a strip of aluminum foil or a pie shield.The tart is done when the cherry tomatoes begin to burst and the crust is a light golden brown.
- Remove tart from oven and allow to rest 10 minutes. Sprinkle with a chiffonade of fresh spinach just before serving.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 10 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 11 mg, Sodium 166 mg, Fiber 1 g, Sugar 2 g, Calories 209 kcal, UnsaturatedFat 6 g
CHERRY TOMATO TARTS
These look delightful! I love a good appetizer especially one that can be made ahead and served at room temperature. Halloumi is a Greek grilling cheese. I found this recipe in a Chicago newspaper food section. I have not made this yet but will do and then update.
Provided by Chicagoland Chef du
Categories Cheese
Time 50m
Yield 18 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 400° F.
- Unfold pastry on a lightly floured counter.
- Using a 2 - 3" biscuit cutter, cut rounds from the pastry.
- Gently press each round into a 2" tart mold or mini muffin tin.
- Use your fingers to press the dough against the top edge of teh mold, pinching away any excess dough.
- Place 4 tomato quarters in each mold, then wedge a piece of cheese between them.
- Arrange the tarts on a rimmed baking sheet, then season with salt, pepper and thyme leaves.
- Bake fro about 20 minutes or until the pastry is puffed and brown at the edges.
- Allow to cool a bit before removing from the mold / tins.
- Serve warm or at room temperature. They also can be cooled and reheated briefly before serving.
Nutrition Facts : Calories 153.5, Fat 10.4, SaturatedFat 2.6, Sodium 68.7, Carbohydrate 13, Fiber 0.7, Sugar 0.7, Protein 2.1
CHERRY TOMATO AND VEGEMITE TARTS
Another vegemite recipe find, when looking for a way to use up the cherry tomatoes I had. Oh so yummy, but you have to like Vegemite to really enjoy this recipe, but if you love it as much as my family does, then this is a must try recipe.
Provided by Tisme
Categories Breakfast
Time 40m
Yield 8 squares
Number Of Ingredients 8
Steps:
- Cut each pastry sheet into 4 even squares. Place onto lined oven trays and fold over 2cm of each edge to form a border around the edge of each square. Cut slits along the border every 2-3 cm all the way around the square. Brush lightly with the beaten eggwhite.
- Top the pastry squares with the tomatoes, mushrooms and cream cheese.
- Combine the Vegemite, honey and rosemary and drizzle over each square.
- Bake at 200°C fan-forced for 12-15 minutes until base is crisp and golden.
- Serve immediately and enjoy.
Nutrition Facts : Calories 388.2, Fat 26.1, SaturatedFat 7.6, Cholesterol 8.2, Sodium 265.6, Carbohydrate 32.5, Fiber 1.7, Sugar 4, Protein 6.8
CHERRY TOMATO TART
This cherry tomato tart recipe is courtesy of chef Michel Roux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter an 8-by 1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16-inch-thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart ring, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Chill tart shell until firm, about 20 minutes.
- Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 40 minutes. Remove tart from ring and transfer to a wire rack; let cool.
- Meanwhile, cook rice in boiling salted water for 18 minutes. Drain rice and run under cold water; drain again. Pour rice into a large bowl along with mustard and heavy cream; mix until well combined. Season with salt and pepper. Spread mixture into cooled tart shell. Top rice with cherry tomatoes and sprinkle over basil leaves. Season with Maldon sea salt and freshly ground black pepper; serve immediately.
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