Tomato And Brie Tart Food

TARTE AUX MOUTARDE (FRENCH TOMATO AND MUSTARD PIE)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
• Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
• Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

TOMATO TART

Steps:

• Into the bowl of a food processor, add flour, sugar, salt, and butter. Pulse until coarse crumbs form. Add the egg and pulse until just combined. Add water and pulse until dough just begins to form. Transfer to a large piece of plastic wrap and compress dough into a disk. Chill in refrigerator for a half-hour.
• On a lightly floured work surface, roll the dough into a circle, about 1/8-inch thick. Fit into an 11-inch tart pan; trim. Chill for 20 minutes.
• Preheat the oven to 425 degrees. Prick the base of the pastry shell. Line with a piece of parchment paper, then fill with dried beans. Blind-bake the shell for 25 minutes. Remove the parchment, foil, and beans. Reduce oven temperature to 350 degrees and return shell to oven for 10 to 15 minutes, or until golden brown. Transfer to wire rack and let cool.
• Make the tomatoes and roasted garlic: Preheat oven to 275 degrees. Arrange tomatoes on a parchment-lined sheet tray. Drizzle with olive oil and scatter with thyme. Season with salt and pepper. Slowly roast, about 2 to 2 1/2 hours. Remove from oven and let cool.
• Remove tops from garlic. Place garlic on a piece of parchment-lined foil. Drizzle with 1 tablespoon extra virgin olive oil. Repeat with other head. Gather parchment-lined foil so that the garlic is completely covered.
• Roast garlic until tender, about 45 minutes to 1 hour. Remove from oven and let cool to room temperature.
• Preheat oven to 350 degrees. Smear baked shell with roasted garlic and sprinkle with 1 1/2 cups of cheese. Top with roasted tomatoes. Lightly season with salt and pepper. Sprinkle with remaining cheese and scatter with thyme.
• Bake 10 minutes, until cheese is melted and tart is warm. Cool slightly and serve.

ROASTED TOMATO AND BRIE TART

Steps:

• Put flour, baking powder, and salt in the bowl of a food processor. Pulse a few times to combine. Add cold butter, and pulse a few more times until it looks like a rustic cornmeal. Add the cold crème fraîche, and pulse a few times until the dough just comes together. Turn the dough out into a mixing bowl. Using your hands, work the dough a little bit more to fully incorporate-it should look "shaggy." Place it on a big sheet of plastic wrap, gather the sides up and press the dough into a ball; flatten slightly and chill in the fridge, at least 1 hour and up to 24. (This is a good time to make the half-dried tomatoes you'll need in Step 4: Halve grape tomatoes, toss with salt, pepper, and olive oil, and bake for 1 hour at 300 degrees F.)
• Unwrap the dough and place on a generously floured, clean work surface; flour the dough thoroughly. Whack the dough with a rolling pin a few times to soften it. Starting in the middle, roll dough out to either side to make an even rectangle. Fold the dough in thirds, like a letter. Roll it out again and repeat the folding, add more flour if the dough sticks. This time, rotate the rectangle of dough by 90 degrees before rolling it out and folding again. Roll it out one more time, in the direction of the folds, and fold in thirds. When the laminating is done, roll the dough into a square, starting in the middle of the dough and rolling toward yourself, then away. The square should be roughly 10 inches by 10 inches and ¼-inch thick. Trim the edges of the dough, then cut it into 2½-inch-wide strips. Place the strips on a parchment-lined baking sheet and freeze for 15 minutes, so the dough keeps its shape as it bakes.
• Preheat oven to 425 degrees F. Make an egg wash by whisking together the egg yolk and heavy cream. Brush the tarts with the egg wash and parbake, 15-20 minutes. When the tarts are puffy and light brown, remove from the oven and prick all over with a fork; then return to the oven for 10 more minutes.
• When the tarts are puffy and golden brown, remove from oven and top with sliced Brie and Half-Dried Tomatoes. Return to the oven and bake until the cheese has just melted, 1-2 minutes. Garnish with thyme and serve family-style.

QUICK TOMATO AND BASIL TART

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge.
• Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper.
• Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.
• Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well.
• To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil.

TOMATO AND BRIE TART

Steps:

• Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.
• Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid).
• Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil, season with salt and pepper, and bake 15 minutes.
• Reduce temperature to 375°; continue baking until golden brown and cooked through, 25 to 35 minutes more. Sprinkle with thyme sprigs and serve warm or room temperature, with greens.