Terrific Tomato Tart Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANNA'S TOMATO TART



Anna's Tomato Tart image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour
Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyere cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese

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.

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.

TOMATO TART



Tomato Tart image

Provided by Bobby Flay

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups all-purpose flour
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into1/2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 tablespoons cold water
1 tablespoon Dijon mustard
1/2 cup grated Gruyere cheese
4 plum tomatoes, cut into 1/2-inch slices, seeds removed
6 ounces Camembert cheese, sliced into 1/8-inch strips
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme leaves
1 clove garlic, finely chopped

Steps:

  • For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
  • For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
  • Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes.
  • Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.

TOMATO FETA PHYLLO TART



Tomato Feta Phyllo Tart image

This is my version of a recipe that I read in Cooking Light. I have a square foot garden and this was a great year for my Russian Krim heirloom tomatoes. This is a very large beefy tomato with smaller seed pockets. If you use a regular hot house tomato, slice and place them between a few sheets of paper towel to soak up some of the juice. Romas are a good option. Olives would also be a nice addition. Great with a side salad for a light summer supper or as an appetizer.

Provided by MacChef

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup part-skim mozzarella cheese, shredded
1 (5 ounce) container reduced-fat feta cheese, crumbled
1/3 cup parmesan cheese, grated
2 teaspoons dried oregano
1/4 teaspoon salt (optional)
1/2 teaspoon ground black pepper
15 sheets phyllo dough, frozen and thawed
olive oil flavored cooking spray
2 -3 tomatoes, sliced
2 green onions, thinly sliced
1/4 fresh basil, torn

Steps:

  • Combine first 6 ingredients in a bowl.
  • On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture.
  • Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
  • Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes.
  • Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!

Nutrition Facts : Calories 272.4, Fat 10.6, SaturatedFat 5.5, Cholesterol 29.1, Sodium 551.2, Carbohydrate 28.6, Fiber 1.7, Sugar 1.8, Protein 15.2

FRENCH TOMATO TART



French Tomato Tart image

Another fresh tomato recipe for richly flavored robust red tomatoes - Rowdy Red may be my first choice to try this out. From Sunset - they note one may bake crust, cool, wrap airtight, and keep at room temperature for a day before completing tart.

Provided by Busters friend

Categories     Savory Pies

Time 1h15m

Yield 6-7 serving(s)

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1/2 cup butter (1/4 lb.)
1 egg, large
4 tomatoes, firm-ripe (each 3 in. wide, about 1 1/2 lb. total)
2 tablespoons Dijon mustard
2 cups swiss cheese, shredded (1/2 lb.)
3 tablespoons olive oil
3 tablespoons tomato paste
3 tablespoons shallots, chopped
1 garlic clove, peeled and minced
2 teaspoons thyme leaves, fresh
2 teaspoons marjoram, chopped fresh
1 teaspoon oregano, chopped fresh
6 -8 anchovy fillets, drained
6 -8 nicoise olives, pitted (calamata fine too)
salt, to taste
black pepper, to taste

Steps:

  • In a food processor or bowl, combine flour and butter. Whirl or rub with your fingers until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim.
  • Bake in a 325° oven until crust is pale gold, about 30 minutes (about 25 minutes in a convection oven).
  • Meanwhile, cut tomatoes in half and gently squeeze out seeds. Cut tomatoes crosswise into 1-inch-thick slices, and lay on towels to drain. Save ends.
  • Remove baked crust from oven and turn oven to 400°. Spread mustard over bottom of crust, then sprinkle evenly with 1 1/2 cups cheese. Fit largest tomato slices snugly in a single layer on cheese. Cut remaining tomato slices into pieces to fill the gaps; reserve extra tomato pieces for other uses.
  • In a small bowl, mix oil to blend with tomato paste, shallots, garlic, thyme, marjoram, and oregano. Spread over tomatoes. Sprinkle with remaining cheese. Arrange anchovies and olives on tomatoes.
  • Bake in a 400° oven until cheese is lightly browned, about 25 minutes (about 18 minutes in a convection oven). Remove pan rim. Cut the tart into wedges and serve hot or warm. Add salt and pepper to taste.

Nutrition Facts : Calories 501.5, Fat 34.5, SaturatedFat 17.6, Cholesterol 112.4, Sodium 500, Carbohydrate 32.5, Fiber 2.6, Sugar 3.9, Protein 16.8

TOMATO FONTINA TART



Tomato Fontina Tart image

Make and share this Tomato Fontina Tart recipe from Food.com.

Provided by dandelionleaf

Categories     Savory Pies

Time 1h

Yield 1 tart, 8 serving(s)

Number Of Ingredients 7

1 pie crust
4 small tomatoes (Early Girl or Roma are best)
1/2 lb Fontina cheese, grated
2 roasted garlic cloves
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees. Prepare unbaked pie crust in a tart pan or pie pan. Place a layer of grated cheese on the bottom of the crust. Put the roasted garlic through a garlic press and dab it on top of the cheese, evenly distributed. Core tomatoes, then slice very thinly. Place one layer of tomato on top of the cheese, not too close together. Sprinkle tops of tomato slices with salt and pepper. Mince rosemary leaves and sprinkle on top. Add another layer of cheese, then add a second layer of tomato overlapping gaps in the first. Sprinkle with salt again (just on tomatoes), then top with remaining cheese. Bake for 30-45 minutes, until cheese is just browned and bubbly. Serve warm.

Nutrition Facts : Calories 233.8, Fat 16.4, SaturatedFat 7.3, Cholesterol 32.9, Sodium 491.9, Carbohydrate 12.8, Fiber 1.4, Sugar 1.7, Protein 9.1

TOMATO AND CAMEMBERT TART



Tomato and Camembert Tart image

Made with an olive-oil crust and a drizzle of herb-infused olive oil, this is delicious and healthy! This is a wonderful savory tart! Prep time does not include 30 minutes chill time. Adapted from Country Living.

Provided by Sharon123

Categories     Savory Pies

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

1 1/2 cups flour
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons add more as needed extra virgin olive oil
1 tablespoon water
1 tablespoon Dijon mustard
1/2 cup grated gruyere cheese
4 plum tomatoes, cut into 1/2-inch slices and seeds removed
6 ounces camembert cheese, sliced into 1/8-inch strips
1/2 cup extra virgin olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leave
1 small bay leaf, finely crumbled
2 garlic cloves, minced

Steps:

  • To make the tart dough:
  • Using a pastry blender(or 2 knives), mix the flour, butter, salt, and pepper until mixture resembles coarse meal.
  • Using a fork, mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil.
  • Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
  • Preheat oven to 375 degrees F.
  • Roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside.
  • Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyère evenly over the mustard and alternately place the tomato and Camembert over the Gruyère.
  • In a small bowl, mix the remaining 1/2 cup of extra-virgin olive oil, all of the herbs, and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes.
  • Remove the tart and brush it with the remaining oil. Serve warm. Enjoy!

Nutrition Facts : Calories 274.8, Fat 22.2, SaturatedFat 8.3, Cholesterol 30.4, Sodium 248.6, Carbohydrate 13.3, Fiber 0.9, Sugar 0.7, Protein 6.2

HEIRLOOM TOMATO TARTS



Heirloom Tomato Tarts image

Make and share this Heirloom Tomato Tarts recipe from Food.com.

Provided by Food.com

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

10 tomatoes, sliced
2 tablespoons olive oil
flaked sea salt
black pepper
1 roll, ready-made puff pastry (defrosted)
1/2 lb buffalo mozzarella, sliced
1 egg, beaten
fresh basil leaf

Steps:

  • Preheat the oven to 375°F.
  • Place sliced tomatoes on a non-stick baking tray and drizzle with olive oil; season with salt and pepper then place into the oven.
  • Roast for 20 minutes or until the tomatoes are soft and caramelizing around the edges.
  • Remove from the oven and allow to cool slightly; turn the oven down to 325°F.
  • Roll pastry out thin and place on a paper-lined baking sheet; score the edges to make a border; make sure not to slice through the pastry. Then bake halfway (for approximately 10 minutes); remove from the oven.
  • place tomatoes and mozzarella on the pastry, alternating the two.
  • brush the edges of the pastry with the beaten egg.
  • Drizzle a little olive oil over the tomatoes and mozzarella; season with salt and pepper.
  • Place back in the oven for approximately 10-15 minutes; until the pastry is crisp and golden.
  • Remove from the oven and top with fresh basil leaves.

Nutrition Facts : Calories 230, Fat 14.6, SaturatedFat 6, Cholesterol 60.9, Sodium 311.3, Carbohydrate 13.9, Fiber 2.7, Sugar 6, Protein 12.2

RUSTIC TOMATO CHEESE TART



Rustic Tomato Cheese Tart image

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

7 sheets phyllo dough (14 inches x 9 inches)
1/3 cup olive oil
7 tablespoons crumbled goat cheese
1 cup thinly sliced sweet onion
1 cup shredded fontina cheese
4 plum tomatoes, thinly sliced
2 tablespoons minced chives
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

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.

People also searched

More about "terrific tomato tart food"

SUMMER TOMATO TART - THAT SKINNY CHICK CAN BAKE
Oct 26, 2022 This terrific Tomato Tart combines beautiful ripe tomatoes, fresh basil, and Fontina cheese and is delicious to serve any time of day! Add this …
From thatskinnychickcanbake.com
4.8/5 (14)
Total Time 50 mins
Category Pies
Calories 271 per serving
  • To make the crust, pulse flour and salt together in food processor to mix. Add cold butter a pulse a few times till mixture resembles coarse crumbs. Pulse while sprinkling in cold water adding just enough so that dough holds together when pinched between two fingers. Wrap dough in plastic and chill for 1 hour.
  • Roll out dough to a 12-inch circle. Fit into a 9-inch tart pan with removable bottom and trim any excess dough. Chill dough for about 30 minutes while prepping the filling.
  • Sprinkle cheese over bottom of the crust, then top with basil. Cover with tomato slices, fitting to fill as much surface area as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes on a cookie sheet. When the crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice and serve warm.


TOMATO TART - PIES AND TACOS
Nov 7, 2024 This Tomato Tart Recipe is a delicious and visually stunning dish that celebrates the flavors of fresh tomatoes and …
From piesandtacos.com
Cuisine American
Total Time 1 hr 15 mins
Category Appetizer, Brunch, Snack
Calories 324 per serving


TOMATO PUFF PASTRY TART - URBANFARMIE.COM
Mar 12, 2025 📖 How to make tomato puff pastry tarts. Step 1: Preheat the oven to 400°F (200°C). Step 2: Unroll the puff pastry dough onto a parchment-lined baking sheet.
From urbanfarmie.com


JAMIE OLIVER TOMATO TART PUFF PASTRY RECIPE
Nov 9, 2024 Jamie Oliver’s Tomato Tart with Puff Pastry is a vibrant, easy-to-make dish that combines the flaky texture of puff pastry with the freshness of ripe tomatoes and aromatic …
From jamieolivereats.co.uk


110 TERRIFIC FOODS THAT START WITH THE LETTER T: 2025 EDITION
22 hours ago The tomatillo is a little green fruit that comes encased in a papery husk and is also known as the Mexican husk tomato. It’s a mainstay in Mexican cooking because of its sweet …
From hurrythefoodup.com


TOMATO TART - FEASTING AT HOME
Sep 9, 2023 Elegant and savory, this tomato tart recipe is made with a flaky olive oil pastry dough, flavorful heirloom tomatoes, and a light layer of goat cheese. Great for a light meal or …
From feastingathome.com


BEST TOMATO TART RECIPE — HOW TO MAKE …
Jun 23, 2023 With sharp and tangy feta, a buttery and flaky crust and sweet heirloom tomatoes, this tart is the perfect way to celebrate the summer fruit’s season. While it has a stunning …
From delish.com


HOW TO MAKE TERRIFIC TOMATO TART RECIPE - SLURRP.COM
This Terrific Tomato Tart is a delightful dish that showcases the vibrant flavors of fresh tomatoes. The tart features a buttery and flaky crust filled with a creamy and tangy mixture of goat …
From slurrp.com


RUSTIC FRENCH-STYLE TOMATO TART | THE …
Jul 22, 2024 Make the most of your summer tomatoes with this effortless dairy-free tomato tart recipe with peppery Dijon mustard and fresh herbs. The olive oil crust combines whole wheat …
From themediterraneandish.com


BEST TOMATO TART RECIPE - HOW TO MAKE …
May 11, 2023 Ree Drummond's tomato tart recipe is summer cooking at its best. Using store-bought pie crust, lots of cheese, and cherry tomatoes, it's simple but divine.
From thepioneerwoman.com


TERRIFIC TOMATO TART | FOOD STUFF
The recipe Terrific Tomato Tart can be made in roughly 35 minutes. This recipe makes 8 servings with 181 calories , 5g of protein , and 10g of fat each. For 81 cents per serving , this recipe …
From foodstf.com


AIR FRYER VEGAN TOMATO AND PESTO PUFF PASTRY TART
22 hours ago To make two tarts - enough for two as a main, or four as a side - you’ll slice a sheet of puff pastry in half and spread each with vegan pesto, then top with juicy sliced …
From amummytoo.co.uk


EASY TOMATO TART - A FOOD LOVER'S KITCHEN
Nov 21, 2023 Make this delightful Tomato Tart with ready-rolled pastry, 3 cheeses, and delicious tomatoes to delight at the dinner table. This Tomato Tart is an easy vegetarian recipe that is …
From afoodloverskitchen.com


ROAST TOMATO AND FETTA TART | HOMES TO LOVE
1 day ago Roast tomato and fetta – it’s a winning combination, and for Kim Currie, executive chef at The Zin House in Mudgee, NSW, this simple tart makes an excellent meal to share with …
From homestolove.com.au


MY GRANDMA'S APPLAUSE-WORTHY TOMATO-COCONUT SOUP IS READY …
2 days ago Add remaining 1/2 cup (120 ml) water to now-empty blender and blend briefly to gather any remaining tomato liquid; pour that liquid through strainer. Using the back of a metal …
From seriouseats.com


Related Search