MULTICOLORED TOMATO TARTLETS
This is what guests who come over to my house during tomato season are served: individual warm puff pastry tarts topped with basil, nutty Parmesan and jewel-like slices of tomato. When I want to go all out, I'll use one perfect slice for each tart, cutting them from different heirloom varieties; you can mix the unused tomato parts into a gorgeous salad. As long as you use all-butter pastry and good tomatoes, you can vary or skip the cheese and herbs. Or if you have some mascarpone left over from your baked stuffed tomatoes, a smear of it at the bottom of the crust makes a luxuriant cushion.
Provided by Melissa Clark
Categories appetizer
Time 30m
Yield 6 or more tartlets
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment or waxed paper. Slice stem and bottom ends from tomatoes. Slice remaining tomato crosswise into rounds 1/2 inch thick. You will need 6 or more nice rounds (see Step 2). If you like, you can cut rounds from 6 different-colored tomatoes. (Use leftover tomato for another recipe.)
- Dust a flat surface with flour, and unfold pastry onto the surface. Cut pastry into circles about 1 inch wider than tomato slices. You will need at least 6 circles. (If your tomato slices are small and you can cut more than 6 circles out of the puff pastry, cut more rounds of both tomato and pastry. The important thing is that the pastry circles be close to an inch larger than the tomato slices.)
- Transfer pastry to baking sheet. Spread some mascarpone, if using, over each pastry circle. Sprinkle pastry with basil; top with a tomato slice. Pinch edges of pastry up around edges of tomato. Season tomato rounds with salt and pepper. Scatter Parmesan over rounds. Bake until pastry is puffed and golden, 10 to 12 minutes. Serve warm.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 18 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 287 milligrams, Sugar 2 grams
TOMATO TARTLETS
BENEDICTINE NUNS
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese and bind with a little cold water. Chill for 30 minutes and then roll out to line an 8-inch flan dish. Chill again for 30 minutes.
- Cover with foil and baking beans and bake blind in the oven for 10 minutes. Remove foil and baking beans and cook for a further 5 minutes. (If continuing with the recipe leave the oven on.)
- Peel the tomatoes, seed, slice, strain and save the juice.
- In a small pan heat the oil over a low heat and saute the onion until soft, add the garlic and oregano and cook for 1 minute. Add the tomato juice, season and cook until the juice is almost absorbed. Put this in the pastry case (shell) and cover with the fish. (If you are using fresh tuna cook it in a pan with a little more oil for about 2 minutes turning as necessary, then flake it.) Cover with the tomatoes and grated cheese. Whisk the eggs with the cream and pour over the tomatoes, scattering the olives on top. Bake in the oven for 15 to 20 minutes.
- Serve hot or cold with a green salad, or a salad of green beans, or deep fried French Beans which you have dipped in batter
TOMATO TARTLETS
These colorful, summery tartlets are perfect for a picnic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.
- Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.
TOMATO AND CHEDDAR TARTLETS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 tartlets
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes.
- In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine.
- Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly.
- To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves.
- These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers!
MOZZARELLA TOMATO TARTLETS
Convenient frozen phyllo shells add to this impressive appetizer's easy preparation. Although I make them year-round, they're especially tasty with garden-fresh tomatoes.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small skillet, saute garlic in oil for 1 minute. Add the tomatoes; cook until liquid has evaporated. Remove from the heat; stir in the mozzarella cheese, basil and pepper. , Spoon 1 teaspoonful into each tart shell. Top each with an olive piece; sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Bake at 450° for 5-8 minutes or until bubbly.
Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
TOMATO TARTLETS
Categories Tomato Appetizer Bake Vegetarian Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add chopped onion and 2 minced garlic cloves and sauté until translucent, about 5 minutes. Add chopped tomatoes, sage leaves and rosemary sprig to skillet. Simmer tomato mixture until reduced to 1 1/2 cups thick purée, about 30 minutes. Set aside.
- Preheat oven to 425°F. Roll out 1 puff pastry sheet to thickness of 1/8 inch. Using 7-inch-diameter plate as guide, cut out 3 pastry dough rounds. Repeat with remaining puff pastry sheet, forming a total of 6 rounds. Place 3 rounds on each of 2 large baking sheets.
- Spread generous 2 tablespoons tomato purée over each puff pastry round, leaving 1/2-inch border around edge. Arrange tomato rounds over purée on pastry. Sprinkle tomatoes with salt and pepper. Bake until tart crusts are golden, about 15 minutes.
- Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in bowl. Gradually whisk in remaining 1/3 cup oil.
- Drizzle 1 tablespoon basil-oil mixture over each tartlet and serve.
TOMATO TARTLETS
Provided by Florence Fabricant
Categories appetizer
Time 1h10m
Yield 36 tartlets
Number Of Ingredients 8
Steps:
- Mix the flour and salt. Using a pastry blender, a fork, your fingertips or food processor, cut in the butter until the mixture is crumbly. Add enough of the water, stirring lightly or processing briefly, until the mixture clings together to form dough.
- Roll the dough to one-eighth-inch thickness on a lightly floured board. Use a two-inch round cutter to cut circles. Fit these into tiny tartlet pans with depressions of about one-and-a-half inches in diameter.
- Preheat oven to 400 degrees.
- Spoon a dab of sour cream into each tartlet. Remove the hulls from the tomatoes and slice each tomato in half. Place a tomato half, cut side up, in each tartlet. Brush the tomatoes lightly with oil and sprinkle with cheese.
- Bake about 20 minutes, until the pastry is lightly browned. Allow to cool briefly and serve with cocktails.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams
TOMATO BASIL TARTLETS
These are such great little appetizers, especially with fresh tomatoes and basil in season right now. The recipe calls for fontina cheese, but I have used freshly grated parmesan with good results as well. The trick of laying another baking sheet over the dough while they bake really makes them crisp. This is adapted from Food Network, hope you enjoy.
Provided by Scoutie
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Special equipment: a 2 1/4-inch round cookie cutter
- Place an oven rack in the center of the oven and preheat to 400 degrees F.
- Line a baking sheet with parchment paper.
- Place the pastry on a lightly floured work surface, with a light dusting on the top of the pastry as well.
- Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Using the tines of a fork, prick the pastry rounds all over.
- Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking.
- Bake for 10 to 12 minutes until golden.
- Remove the top baking sheet and the top piece of parchment paper. Let cool slightly.
- Spread 1 teaspoon of tapenade on each pastry round.
- Place about 1 tablespoon of cheese on top.
- Arrange 2 pieces of tomato on the cheese.
- Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
- Transfer the tartlets to a platter and garnish with a pinch of salt.
MOZZARELLA TOMATO TARTLETS
This is an easy appetizer. They can be made year round but are even better with garden-fresh tomatoes. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Cheese
Time 20m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- In small skillet, saute garlic in oil for 1 minute.
- Add the tomatoes; cook until liquid has evaportated.
- Remove from the heat; stir in the mozzarella cheese, basil and pepper.
- Spoon 1 teaspoonful into each tart shell.
- Top each with a piece of olive; sprinkle with Parmesan cheese.
- Place on an ungreased baking sheet.
- Bake at 450 degrees for 5-8 minutes or until bubbly.
Nutrition Facts : Calories 26.5, Fat 1.8, SaturatedFat 0.8, Cholesterol 4.5, Sodium 54.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 1.8
TOMATO AND TAPENADE TARTLETS
Provided by Dorie Greenspan
Categories Olive Tomato Appetizer Bake Cocktail Party Vegetarian High Fiber Dinner Lunch Mozzarella Basil Summer Party Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 10
Steps:
- Position racks in top third and bottom third of oven. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Working with 1 pastry sheet at a time, roll out on floured surface to 13-inch square. Using 6-inch-diameter plate, cut out 4 rounds from 1 sheet and 2 rounds from second sheet (reserve remaining pastry for another use). Transfer 3 rounds to each baking sheet. Pierce each round with fork. Top rounds with another sheet of parchment. Place another baking sheet atop parchment on each sheet.
- Place 1 baking sheet stack on each rack in oven and bake 10 minutes. Rotate baking sheets and bake until rounds are golden, about 10 minutes longer. Using oven mitts, carefully remove top baking sheets and top sheets of parchment. Continue baking pastries until deep golden, about 3 minutes longer. Transfer sheets to rack to cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Increase oven temperature to 450°F. Spread generous tablespoon tapenade over each pastry round, leaving 1/2-inch border around edges. Alternate 4 tomato slices with 4 mozzarella slices atop each pastry in pinwheel pattern. Bake just until cheese begins to melt, about 2 minutes. Sprinkle with fleur de sel and pepper, then drizzle with olive oil and balsamic vinegar. Arrange a few basil leaves and olive slices atop each tartlet and serve immediately.
SAVORY TOMATO TARTLETS
These tartlets are rich, sweet, and savory.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes six 4-inch tarlets
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a baking sheet with parchment. Have ready six four-inch fluted tartlet pans with nonremovable bottoms. Using the large holes of a box grater, grate the cheese into a large bowl. Set aside.
- Place 1 sheet of puff pastry on a lightly floured work surface. Without rolling out the dough, cut out 4 circles. Transfer the circles to the prepared baking sheet. From the second sheet of puff pastry, cut out 2 more circles; transfer these to the baking sheet. Cover the dough with plastic, and transfer the baking sheet to the refrigerator to chill.
- Arrange the tartlet pans on a clean work surface. Drizzle 1 teaspoon olive oil into the bottom of each pan. Sprinkle half of the chopped herbs in an even layer over the oil. Arrange the dried tomatoes on top of the herbs, evenly covering the bottoms. Sprinkle with the reserved grated cheese and the remaining herbs. Season with salt and pepper to taste.
- In a small bowl, whisk together the egg and 1 teaspoon water. Remove the chilled dough from the refrigerator. Center the rounds over the tomato filling in pans. Brush rounds with egg wash. Transfer tartlet pans to the freezer, and chill 15 minutes.
- Remove the tartlet pans from the freezer, and transfer to the baking sheet. Bake until pastry is golden brown, about 20 minutes. Transfer baking sheet to a wire rack until pans are cool enough to handle.
- Using your fingers, gently unstick crusts from rims as needed. Turn out each tartlet onto a plate, tapping to loosen any tomatoes. Serve tartlets warm or at room temperature.
More about "multicolored tomato tartlets food"
TOMATO TARTLETS RECIPE - DELISH
From delish.com
TOMATO TARTLETS - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
TOMATO-BASIL TARTLETS - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
CHERRY TOMATO AND GOAT CHEESE TARTLETS WITH BALSAMIC GLAZE
From kitchenstories.com
RECIPE ROUNDUP: TOMATO TARTS | KITCHN
From thekitchn.com
MULTICOLOR TOMATO SEED COLLECTION - SEED NEEDS LLC
From seedneeds.com
CARAMELIZED ONION & TOMATO TART RECIPE - SUGAR MAPLE FARMHOUSE
From sugarmaplefarmhouse.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
CARAMELIZED TOMATO TARTLETS RECIPE
From elledecor.com
TOMATO TART WITH FILLO AND FETA CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
MULTICOLORED TOMATO TARTLETS RECIPE | RECIPE | HEIRLOOM TOMATO …
From pinterest.com
MULTICOLORED TOMATO TARTLETS | MLPLOUFF | COPY ME THAT
From copymethat.com
TOMATO TARTLETS RECIPE | LAND O’LAKES
From landolakes.com
WAWA REHAB: MULTICOLORED TOMATO TARTLETS
From wawarehab.blogspot.com
MULTI COLORED CHERRY TOMATOES RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
MULTI-COLORED TOMATO TART WITH A SLICE REMOVED; FROM ABOVE
From stockfood.se
THREE CHEESE THYME AND TOMATO TARTLETS - THE DUTCH FOODIE
From thedutchfoodie.com
SO MANY TOMATOES TO STUFF IN A WEEK - THE NEW YORK TIMES
From nytimes.com
TOMATO TARTLETS RECIPE - EDIBLE COMMUNITIES
From ediblecommunities.com
TOMATO-MANCHEGO TARTLETS RECIPE - COUNTRYLIVING.COM
From countryliving.com
MULTICOLORED TOMATO TARTLETS RECIPE | RECIPE | RECIPES, …
From pinterest.ca
TOMATO TARTLETS WITH FONTINA CHEESE - MARTHA STEWART KITCHEN
From marthastewartkitchen.com
MIXED TOMATO AND CHEESE TARTLET - ANNA BANANA
From annabanana.co
CARAMELIZED TOMATO TARTLETS | IGA RECIPES
From iga.net
TOMATO TART - STYLE AT HOME
From styleathome.com
OVEN ROASTED TOMATO AND MANCHEGO TARTLETS - CHEFSBEST
From chefsbest.com
MULTICOLORED TOMATO TARTLETS - DINING AND COOKING
From diningandcooking.com
MULTICOLORED TOMATO TARTLETS – THE DENVER POST
CHEESE AND TOMATO TARTLETS RECIPE – MYFOODEN
From myfooden.com
MUFFIN PAN TOMATO TARTS - QUICK AND DELICIOUS SIDE DISH OR …
From pinterest.ca
COLORED TOMATO TART TATIN - LA TARTINE GOURMANDE
From latartinegourmande.com
HEIRLOOM TOMATO TART | RICARDO
From ricardocuisine.com
MINI HEIRLOOM TOMATO TARTLETS WITH A PARMESAN CRUST
From flourishingfoodie.com
TOMATO AND RICOTTA TARTLETS - CTV
From more.ctv.ca
TOMATO & PESTO CANAPéS - PHIL'S HOME KITCHEN
From philshomekitchen.org
MULTICOLORED TOMATO TARTLETS RECIPE | RECIPE | RECIPES, HEIRLOOM …
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