SAVORY TOMATO MINI TARTS
This was in the Simple & Deliscious Magazine. Would make a perfect finger tapa or appetizer. Little tarts filled with tomatoes bacon & herbs and cheese!!
Provided by CIndytc
Categories < 60 Mins
Time 42m
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
- Place on an ungreased baking sheet;.
- sprinkle with Parmesan cheese.
- Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.
Nutrition Facts : Calories 33.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 3.8, Sodium 75.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 0.8
TOMATO TARTS
An excellent way of using up an excess of home grown tomatoes
Provided by Good Food team
Categories Lunch, Supper, Vegetable
Time 45m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.
- Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.
TOMATO TART
This easy-to-make tomato tart is a fun way of getting kids aged 8-14 involved in the kitchen
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
- Cut the tomatoes into thick slices.
- Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Lift the pastry onto a baking sheet
- Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
- Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
- Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.
Nutrition Facts : Calories 508 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.37 milligram of sodium
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- Preheat oven to 425°. Unroll piecrust on a lightly floured surface; roll into a 12-inch circle. Cut into 24 rounds using a 2-inch scalloped-edge round cutter. Press rounds into bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of dough once with a fork.
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