Rustic Tomato Tart Food
RUSTIC TOMATO AND RICOTTA TART
Provided by Food Network
Categories dessert
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
- Preheat the oven to 375 degrees F.
- On a floured surface, roll the dough out to a rough circle, about 14 to 15 inches in diameter. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, "rustic" edge to the tart.
- Filling: In a small mixing bowl whisk together the ricotta, egg white, sugar, and lemon zest. Using a rubber spatula, gently spread the ricotta filling over the bottom of the tart. Then arrange the tomato halves in concentric circles, cut side up, over the ricotta. Drizzle the honey over.
- With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar. Bake until fruit is tender and the underside of the tart is browned, about 25 to 30 minutes.
RUSTIC TOMATO CHEESE TART
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.
Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
RUSTIC TOMATO TART
This savory entrée tart gets its flavor inspiration from the best-loved BLT combo, and a prepared pie crust makes prep super simple.
Provided by My Food and Family
Categories Recipes
Time 49m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Unroll pie crust onto baking sheet. Arrange tomato slices in circular pattern on crust, overlapping slices as necessary to leave a 1-1/2-inch border around edge. Combine cheese and mayo; spread over tomatoes. Fold edge of crust over tomatoes.
- Bake 20 to 24 min. or until cheese is melted and crust is golden brown. Meanwhile, cook bacon until crisp.
- Cool tart 10 min. Crumble bacon. Top tart with arugula and bacon.
Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 620 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 2 g, Protein 11 g
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- Start by caramelizing your onions. In a large skillet over medium-high heat, combine the onions, olive oil, and a few pinches of salt. Cook stirring regularly for 15-20 minutes or so, or until the onions are dark, deeply caramelized, and jammy in texture. Stir in the turmeric and black pepper, if using, remove from heat, and let cool. If you’re making your tart immediately, cool the onions by spreading them across a large plate and placing in the refrigerator. Alternately, if you’re baking the next day or two, transfer to a jar and refrigerate.
- Next up is making the tart dough. If you’re used to the typical food processor tart dough method, this is going to be different, but the resulting texture is so much better - flaky perfection. If the instructions are at all confusing you can watch the method here. I learned the technique from Pim years ago and never looked back. Also, you don’t have to wash a food processor = less dishes. To start, mix the flours, 1/4 teaspoon salt, and quinoa in a bowl and turn out onto the counter. Working quickly, cut the butter into four long slabs and arrange in a single layer across the surface of the flour. Hold a bench scraper (or wide metal spatula) in one hand, and use the palm of your other hand to smear the butter into the flour. Use the bench scraper to scrape the smeared flour-butter off the counter and back up into the pile. Use your palm to smear some more, scrape, and repeat. You want lots of feathery flakes throughout the flour. Drizzle the mixture with the ice water and smear, flip,
- When you’re ready to assemble your tart(s), preheat the oven to 400F with a rack in the center. Roll your dough out into a 1/8-inch thick circle shape on a floured surface, it doesn't have to be perfect. Transfer the rolled out dough to a piece of parchment paper. Arrange a generous amount of the onions in the center of your tart(s) leaving an inch-ish of border. Cover the onions with overlapping sliced tomatoes, then fold the tart dough in toward the filling, over lapping it just a bit. Brush any visible pasty with the beaten egg. Transfer, on the parchment paper, to a baking sheet and bake for 25-30 minutes or until the crust is deeply golden.
- Finish with any/all of the suggested ideas - a dusting of cheese, but of lemon zest, lots or basil, definitely go for a drizzle of good olive oil. I love to enjoy this immediately, but it will hold up for later, if needed.
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