Fresh Tomato Tart Food

ANNA'S TOMATO TART

Steps:

• Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
• On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
• Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
• Cool slightly, cut into squares, and serve warm or at room temperature.

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.

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:

• In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack., Remove sides of tart pan. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper.

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 TART

Steps:

• 1. Position the knife blade in a food processor bowl; add flour and the next 3 ingredients. Process for 20 seconds or until crumbly. Add the cold water; process until the mixture forms a ball. Chill at least 30 minutes.
• 2. Roll into a 12 inch circle on a floured surface. Place in a 10-inch tart pan with a removable bottom; trim off excess pastry along the edges. Prick the bottom and sides with a fork. Bake at 450 degrees for 10 to 12 minutes or until lightly browned. Cool slightly in the pan on a wire rack.
• 3. Spread mustard over the bottom of the pastry; top with cheese. Arrange the tomato slices over the cheese, slightly overlapping the tomato slices.Sprinkle with garlic and oregano; drizzle with olive oil.
• 4. Place the pan on a baking sheet. Bake, uncovered at 400 degrees for 40 minutes or until lightly browned. Let stand for 10 minutes. Carefully remove the sides of the pan before serving.

TOMATO TART

Steps:

• Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
• Cut the tomatoes into thick slices.
• Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Lift the pastry onto a baking sheet
• Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
• Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
• Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.