Heirloom Tomato Tart Food

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HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

Here's a delicious way to use the tomato bounty from your garden or the great buys from the local farmers' market. If you don't have heirloom tomatoes, try regular tomatoes with grape or plum tomatoes. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2 teaspoons cornmeal, divided
1 refrigerated pie pastry
Cooking spray
3 tablespoons shredded Asiago cheese
3 large heirloom tomatoes, cut into 1/4-inch slices
3 small heirloom tomatoes, cut into 1/4-inch slices
1 tablespoon extra virgin olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 cup crumbled goat or feta cheese
Fresh basil leaves, optional

Steps:

  • Sprinkle a large baking sheet with 1 teaspoon cornmeal., On a lightly floured surface, roll pastry into a 12-in. circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick thoroughly with a fork. Sprinkle with Asiago cheese., Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack., Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese; garnish with basil if desired. Serve immediately.,

Nutrition Facts : Calories 236 calories, Fat 14g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

PUFF PASTRY HEIRLOOM TOMATO TART



Puff Pastry Heirloom Tomato Tart image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (half of a 17-ounce package), thawed
All-purpose flour, for dusting
One 8-ounce package cream cheese, at room temperature
1/3 cup sour cream
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh chives,
plus more for topping
12 ounces assorted small heirloom tomatoes, halved

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.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA



Heirloom Tomato Tart with Pesto and Mozzarella image

In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!

Provided by lolalobato

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ⅔ cups sifted all-purpose flour
7 tablespoons cold butter, diced
1 egg, beaten
2 teaspoons water
1 teaspoon salt
1 teaspoon white sugar
1 cup pesto, or as needed
1 (8 ounce) ball fresh mozzarella cheese
2 cups heirloom cherry tomatoes, halved
1 pinch coarse sea salt to taste

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.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For black pepper parmesan pastry
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
2 tablespoons freshly grated parmesan
1/2 teaspoon black pepper
1/4 teaspoon salt
2 to 4 tablespoons ice water
For filling
3/4 lb fresh mozzarella (not unsalted), very thinly sliced
1/2 cuppesto
2 lb mixed heirloom tomatoes, sliced 3/4 inch thick
Special Equipment
pie weights or raw rice

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
  • Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough.)
  • Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
  • Preheat oven to 375°F.
  • Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork.
  • Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.
  • Fill tart shell:
  • Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

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

Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
1 1/2 pounds ripe heirloom tomatoes (about 4 medium)
1/4 cup store-bought pesto
3/4 cup shredded mozzarella (about 3 ounces)
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
3 large eggs
1/3 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

Provided by Trisha Yearwood

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
All-purpose flour, for rolling
1 1/4 pounds heirloom tomatoes (5 or 6 small tomatoes of various colors)
Kosher salt and freshly ground black pepper
2 large eggs
1 cup fresh ricotta
1 teaspoon grated lemon zest
2 cloves garlic, grated
1/2 cup grated Parmesan
Extra-virgin olive oil, for brushing and drizzling
1/4 cup torn fresh mint

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.

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

If you don't happen to grow your own heirloom tomatoes, they are often sold at Farmer's Markets and some specialty markets such as Whole Foods. Good quality regular tomatoes can be substituted. From Gourmet magazine. Note: You will need a 9-inch tart pan with a removable rim.

Provided by BecR2400

Categories     Savory Pies

Time 1h35m

Yield 1 Tart, 6-8 serving(s)

Number Of Ingredients 10

1 1/4 cups all-purpose flour
3/8 cup cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
2 tablespoons freshly grated parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
2 -4 tablespoons ice water
3/4 lb fresh mozzarella cheese, very thinly sliced (not unsalted)
1/2 cup pesto sauce
2 lbs mixed heirloom tomatoes, sliced 3/4 inch thick

Steps:

  • To Make Pastry: Blend together flour, butter, shortening, parmesan, pepper and salt in a bowl with your fingers or pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
  • Gently squeeze a small handful of dough: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough). Turn out dough onto a work surface, and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
  • Preheat oven to 375 degrees F. Roll out dough on a lightly floured surface into a 12-inch found and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork. Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.
  • Fill tart shell: Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.
  • Serve at room temperature.
  • Note: Tart shell can be made 1 day ahead and kept, covered, at room temperature.

Nutrition Facts : Calories 439.2, Fat 29.5, SaturatedFat 16.4, Cholesterol 76.8, Sodium 487.7, Carbohydrate 27.2, Fiber 2.6, Sugar 4.7, Protein 17.4

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

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

1 tsp. cornmeal
1 lb. refrigerated pizza dough, at room temperature
1/4 cup KRAFT Olive Oil Vinaigrettes - Italian, divided
2 Tbsp. finely chopped mixed fresh herbs (basil, dill, parsley and/or thyme), divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup ricotta cheese
1/2 tsp. lemon zest
1/2 lb. each cherry tomatoes, and mixed orange, red and yellow heirloom tomatoes, cut into thin slices

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

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