HEIRLOOM TOMATO TART
Provided by Trisha Yearwood
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
- Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
- For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
- Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
- Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
- Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.
TOMATO AND ARTICHOKE TART
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
- Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.
- Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.
- Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.
- Cut into serving potions and serve hot.
PUFF PASTRY HEIRLOOM TOMATO TART
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
- Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART
Buttery, flaky pastry is topped with a tangy cream cheese mixture and sliced heirloom tomatoes.
Provided by Gesine Prado
Categories bake,cheese,pastry,tomatoes,vegetables
Yield 20 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375ºF. Line a half-sheet pan with parchment paper and set aside.
- Using a half-sheet pan as a guide, roll the Flaky Pastry Dough out to a bit larger than the sheet pan (13 by 18 inches). Trim the dough with a sharp knife and transfer to the prepared sheet pan (it should fit snugly). Refrigerate for 20 minutes to chill.
- Dock the dough with a fork and bake until risen and golden brown on top, about 35 minutes. Set aside.
- In a skillet, combine the olive oil, onions and garlic; saute over medium heat until the onions have softened, about 15 minutes. Add the maple syrup and paprika and stir to combine.
- In the bowl of a food processor, combine the cream cheese, artichoke hearts, Parmigiano-Reggiano, mayonnaise, the onion mixture and salt and pepper to taste. Pulse until mostly smooth, with a few small artichoke pieces remaining.
- Gently spread the artichoke mixture over the pastry, leaving a 1/2-inch border. Top with the sliced tomatoes. Bake until the edges of the filling are beginning to brown, about 15 minutes.
- Top with the fresh herbs. Serve warm and immediately.
- Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
- Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously-the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
- Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
- Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
- If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
HEIRLOOM TOMATO TART
Find out why everyone is raving about our Heirloom Tomato Tart. Our tasty Heirloom Tomato Tart incorporates orange, red and yellow tomatoes.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450ºF.
- Spray large baking sheet with cooking spray; sprinkle with cornmeal. Pat pizza dough into 15x10-inch rectangle on prepared baking sheet; prick evenly with fork. Brush with 1 Tbsp. vinaigrette.
- Bake 15 to 20 min. or until crisp and golden brown. Cool 10 min. Meanwhile, reserve 1 tsp. herbs. Mix remaining herbs with cream cheese, ricotta, lemon zest and 1 Tbsp. of the remaining vinaigrette.
- Spread cream cheese mixture onto crust; top with tomatoes and reserved herbs. Drizzle with remaining vinaigrette.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.9002 g, Sugar 0 g, Protein 5 g
ARTICHOKE AND CHERRY TOMATO TARTS
Categories Tomato Brunch Bake Quick & Easy Artichoke Thyme Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a light main course
Number Of Ingredients 6
Steps:
- Preheat oven to 400° F. and lightly flour a baking sheet.
- In a bowl whisk together yolk, sour cream, and salt and pepper to taste. Arrange pastry squares on baking sheet and spoon one fourth of mixture onto center of each. Top mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.
- Bake tarts in middle of oven until pastry is golden, about 12 minutes.
HEIRLOOM TOMATO TART
Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.
Provided by Vallery Lomas
Categories brunch, dinner, pies and tarts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
- Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
- Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
- Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
- Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
More about "creamy artichoke and heirloom tomato tart food"
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART | RECIPE
From pinterest.com
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART RECIPE
From mastercook.com
HEIRLOOM TOMATO TART | SOUTHERN LIVING
From southernliving.com
HEIRLOOM TOMATO TART - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART | RECIPE | TOMATO …
From pinterest.co.uk
HEIRLOOM TOMATO TART - CONSCIOUSLY VEGAN
From consciously-vegan.com
HEIRLOOM TOMATO TART | RICARDO
From ricardocuisine.com
HEIRLOOM TOMATO TART - #FOODBYJONISTER
From foodbyjonister.com
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART – RECIPES NETWORK
From recipenet.org
HEIRLOOM TOMATO TART — FOODIE IN NEW YORK
From blog.foodieinnewyork.com
CREAMY HEIRLOOM TOMATO TART | TART RECIPES, RECIPES, TOMATO TART
From pinterest.ca
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART
From pinterest.co.uk
HERBED CHEESE AND HEIRLOOM TOMATO TART - IN FINE TASTE
From infinetaste.com
TOMATO TART - PREPPY KITCHEN
From preppykitchen.com
HEIRLOOM TOMATO TART RECIPE | SAVORY TART | MEAN GREEN CHEF
From meangreenchef.com
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART | RECIPE | BAKED IN …
From pinterest.ca
BEST CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART …
From pinterest.ca
EASY SUMMER TOMATO TART WITH ARTICHOKE SPREAD - VEGETARIAN
From thewimpyvegetarian.com
HEIRLOOM TOMATO TART (WITH A CHEDDAR CRUST & GARLIC + HERB FILLING!)
From spicesinmydna.com
HEIRLOOM TOMATO TART - JOY THE BAKER
From joythebaker.com
HEIRLOOM TOMATO TART - ADVENTURES IN COOKING
From adventuresincooking.com
MEDITERRANEAN TOMATO TART (ARTICHOKES, GREEN OLIVES, ARUGULA, FETA)
From farmfreshfeasts.com
HEIRLOOM TOMATO TART - A HEALTHY LIFE FOR ME
From ahealthylifeforme.com
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART
HEIRLOOM TOMATO TART - LEARN TO COOK
From learntocook.com
HEIRLOOM TOMATO TART RECIPE - FOOD.COM
From food.com
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART (G BAKES!) | TOMATO …
From pinterest.co.uk
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART | RECIPE
From pinterest.com
ARTICHOKE AND CHERRY TOMATO TARTS RECIPE - EASY RECIPES
From recipegoulash.cc
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART
From pinterest.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