Herbed Tomato Tart Recipe 445 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.

HERBED TOMATO TART RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 400 degrees F. Place tomatoes in a single layer on paper towels; sprinkle with 1/2 teaspoon salt. Let stand 30 minutes. Pat dry with paper towels. 2. Roll 1 pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet. Cut 4 (12 x 1-inch) strips from remaining pastry sheet, and place strips along outer edges of pastry square, forming a border. Reserve remaining pastry for another use. 3. Pierce pastry all over with fork and bake for 14 minutes or until browned. 4. Sprinkle pastry with mozzarella cheese and next 3 ingredients. Top with tomatoes in a single layer. Sprinkle tomatoes with herbs and remaining 1/4 teaspoon salt; drizzle with oil. 5. Bake for 14 or 15 minutes or until cheese melts. Serve immediately.

HEIRLOOM TOMATO TART

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.

HERBED TOMATO TARTS

Steps:

• Preheat oven to 425°F.
• On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
• Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
• Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
• Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

HERBED TOMATO TART

Steps:

• Roll one pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet.
• Cut 4 (12 x 1 inch) strips from remaining pastry sheet, and place along edges on top of pastry square, forming a border.
• Reserve remaining pastry for another use.
• Bake at 400 for 10 minutes or until golden. Transfer pastry shell to a wire rack to cool.
• Place tomato slices in a single layer on paper towels; sprinkle evenly with salt.
• Let stand 20 minutes.
• Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients.
• Arrange tomato slices in a single layer on top.
• Sprinkle with herbs; drizzle with oil.
• Bake at 400 for 15 minutes or until cheese melts; serve immediately.
• Note: for the mixed fresh herbs, try combining oregano, basil, chives, sage, tarragon, rosemary, thyme, and dill.
• You can substitute 1 tablespoon mixed dried herbs for fresh.

TOMATO AND GOAT CHEESE TARTS

Steps:

• Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
• Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
• Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
• Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

TOMATO TART

Steps:

• Preheat oven to 375 degrees.
• Drain tomato slices on paper towels; pat slices well to remove excess moisture.
• Sprinkle with salt and pepper.
• In a small skillet, heat oil.
• Saute garlic and onion until softened.
• Let cool.
• Sprinkle 2 Tbsp of the Parmesan cheese over the pie shell.
• Top with onion mixture and lay the tomato slices in a pretty pattern on top.
• In a bowl beat the eggs well, add milk and mix in Fontina or Jack cheese, basil and parsley.
• Pour over tomatoes in the pie crust.
• Sprinkle top of the pie with the remaining 2 Tbps Parmesan and the chives.
• Bake 35-40 minutes or until puffed and golden.
• Let cool briefly before cutting.

TOMATO TART

Steps:

• Combine flour and egg yolk in a bowl with a pinch of salt; quickly mix in butter with your hands, then add enough cold water to gather dough into a ball.
• If time allows, refrigerate for 30 minutes or longer (you can leave it in refrigerator, well wrapped, for up to a day, or freeze for up to a month).
• Heat oven to 450 degrees.
• Use olive oil to lightly grease a 10- to 12-inch round pizza pan, preferably nonstick.
• Roll out dough on a lightly floured surface or simply press it into pan, right up to edges.
• Bake about 10 minutes, or until it is just beginning to color.
• Remove and set on a rack.
• Turn oven to 400 degrees.
• Spread crust with mustard.
• Core tomatoes; if they are very juicy, cut in half through equator and squeeze out some juice, shaking out most of seeds as well.
• Cut into slices about 1/4-inch thick and place in a single layer on crust.
• Sprinkle with salt, pepper and herbs, then drizzle with olive oil.
• Bake tart about 30 minutes, or until tomatoes are shriveled and hot and crust is browned.
• Serve hot or warm; this does not keep very well.

CHEESE, HERB & TOMATO TART

Steps:

• Preheat oven to 425°.
• Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
• Brush bottom & sides of crust with mustard.
• Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
• Bake until pastry is golden, about 30-35 minutes.
• Lest rest for 10 minutes before serving. Cut into wedges.
• Notes:.
• •Pillsbury rolled crust works beautifully.
• •any spicy stone ground mustard will work.
• •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
• •I used both cheeses.