Fresh Tomato And Basil Tart Food

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.

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.

FRESH TOMATO AND BASIL TART

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment or lightly grease. Roll out pastry on a lightly floured surface to a 14 x 11-inch rectangle. Trim edges to even. Cut ½-inch
• Strip from each side of pastry, forming 13 x 10-inch rectangle; reserve strips. Transfer pasty to baking sheet. Brush edges with some of beaten egg. Place strips on edges of tart, creating a border. Press gently to adhere. Brush entire rectangle and edges with remaining egg. Pierce bottom of pastry several times with fork. Bake about 15 minutes or until golden brown. Remove from oven and gently lift pastry to a cooling rack until completely cooled. Reduce oven temperature to 350 degrees.

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.

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.

FRESH TOMATO TART

Steps:

• Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.

FRESH TOMATO TART

Steps:

• Preheat oven to 375*.
• In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.
• Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
• Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
• Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
• Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
• Top with grape tomatoes and press them down. Bake for 35 minutes�until the crust edges are golden-brown and the cheese is bubbling up.
• Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.

FRESH TOMATO TART

Steps:

• Preheat oven to 400°F.
• Combine the flour, sugar and 1/4 tsp salt in food processor.
• Add the butter and pulse until the mixture resembles dry oats.
• Add 1 Tbsp water and process for a few seconds.
• Add the remaining 1 Tbsp water and pulse 3 or 4 times.
• Place the dough in a bowl and form into a ball.
• Cover and chill for 30 minutes.
• Place the dough on a floured surface and roll into an 11 inch circle.
• Place the dough in a 10 inch tart pan.
• Sprinkle the cheese on the dough and then sprinkle 2 tbsp chopped basil on top of cheese.
• Place the tomato slices on top.
• Sprinkle with salt and pepper and then drizzle with the olive oil.
• Bake at 400°F for 30 to 40 minutes or until crust is golden.
• Garnish with basil.
• May be served hot or room temperature.