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 APPETIZER TARTLETS
These little cups are so easy to make, but it looks like you spent a lot of time in the kitchen. I find that when I serve them I can't keep up with the demand. They are eaten up so fast and everyone wants more.-Carolyn Borougerdi, Irving, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine oil and 1 tablespoon Italian seasoning; set aside. In another small bowl, combine the cream cheese, garlic and remaining Italian seasoning; set aside., Flatten bread with a rolling pin. Brush one side with oil mixture; place oil side down in muffin cups. Spoon cream cheese mixture into each; top with chopped tomato and a cheese slice., Bake at 350° for 10-15 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 268mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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
ANNA'S TOMATO TART
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.
TOMATO AND MOZZARELLA TART
Steps:
- Preheat the oven to 400 degrees F.
- Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
- Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
- Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
- Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!
TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO
A simple and colourful tart - great for enjoying with friends
Provided by Angela Nilsen
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
- Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
- Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.
Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium
ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART
Categories Milk/Cream Egg Tomato Appetizer Brunch Bake Vegetarian Mozzarella Parmesan Basil Zucchini Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
- Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
- Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
- Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.
TOMATO AND MOZZARELLA TART
From America's Test Kitchen. A recipe designed to render a crispy crust. They say: "Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes. "
Provided by SweetSueAl
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
- With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
- With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
- Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
- Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
- With pizza wheel or knife, trim excess dough from corners.
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
- Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
- Transfer to wire rack; increase oven temperature to 425 degrees.
- While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.
- Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
- Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
- Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.
- Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
BITE-SIZE TOMATO AND MOZZARELLA TARTS
These are tasty appetizers that call for fresh mozzarella. The recipe is from Paula Deen that was published in Ladies Home Journal.
Provided by CookingONTheSide
Categories Vegetable
Time 35m
Yield 8-9 tarts, 8-9 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees; line a baking sheet with parchment paper; set aside.
- On a lightly floured surface, unfold pastry.
- Using a 3-inch biscuit cutter, cut out 8-9 rounds and transfer to prepared baking sheet, placing 1 inch apart.
- Using a fork, prick each round in several places.
- Bake 5 minutes.
- Sprinkle each round with about 1/2 t Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper.
- Top each with 1 mozzarella slice.
- Bake until pastry is puffed and golden, 12-14 minutes.
- Sprinkle each tart with basil and serve warm.
Nutrition Facts : Calories 206.2, Fat 14.3, SaturatedFat 4.5, Cholesterol 9.1, Sodium 159.3, Carbohydrate 14.4, Fiber 0.6, Sugar 0.5, Protein 5
TOMATO AND MOZZARELLA TART
Make and share this Tomato and Mozzarella Tart recipe from Food.com.
Provided by MarraMamba
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 230°C/gas 8.
- Roll out the puff pastry to 3mm thickness and cut into 4 even-sized circles, each the size of a side plate. Place the puff pastry circles on a greased baking sheet.
- Brush the edges of the puff pastry circles with beaten egg. Press the edges with a fork.
- Spread the mustard, then layer the sliced mozzarella evenly over the pastry circles, leaving an edge of pastry around the outside.
- Arrange the sliced tomatoes in a circle in the centre of each pastry circle. Season with salt and freshly ground pepper, sprinkle with thyme and drizzle with olive oil.
- Bake the tomato tarts for 15-20 minutes until the pastry is cooked through.
- Meanwhile, prepare the salad. Mix together the balsamic vinegar and olive oil. Season with salt and freshly ground pepper. Toss the salad leaves with the salad dressing.
- Transfer the baked tomato tarts to a warm serving plate. Drizzle the pesto over the tarts and arrange a small pile of dressed salad in the centre of each tart. Serve.
Nutrition Facts : Calories 798.6, Fat 59.8, SaturatedFat 18.8, Cholesterol 112.1, Sodium 830.9, Carbohydrate 41.9, Fiber 4.9, Sugar 8.7, Protein 26.2
MINI TOMATO AND BASIL TARTLETS
I am not sure where I found this recipe, but these are great appetizer's and they freeze so well. The family loves these for a quick and easy snack after work or school. Parmesan cheese can be substituted for cheddar if you prefer. Finely chopped spring onions, can also be added or substituted for basil. I have included tips on freezing below.
Provided by Tisme
Categories Cheese
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C.
- Grease two tartlet trays with 12 holes in each tray.
- Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.
- Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.
- In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.
- Carefully stir each of the tartlets to combine the filling and the egg mixture.
- Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).
- Remove from oven and allow to cool.
- TIP~ If the filling is cooked but the underside of the pastry is still uncooked as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.
- IF FREEZING ~.
- Cook tartlets until just lightly browned and filling is just firm.
- TO FREEZE.:.
- Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.
- To Defrost ~.
- Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.
- To reheat ~ (from frozen).
- Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.
Nutrition Facts : Calories 197.8, Fat 13.9, SaturatedFat 4.1, Cholesterol 30.2, Sodium 121, Carbohydrate 14.8, Fiber 0.6, Sugar 0.7, Protein 3.8
TOMATO AND SMOKED MOZZARELLA TART
A delicious tart made with puff pastry, smoke mozzarella and fresh tomatoes. This recipe came from the America's Test Kitchen newsletter.
Provided by ThreeGoodCooks
Categories Breads
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to lower-middle position and heat oven to 425°F
- Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following illustrations below, form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350°F; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425°F
- While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
- Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
Nutrition Facts : Calories 661.9, Fat 46.9, SaturatedFat 14.5, Cholesterol 66, Sodium 549.9, Carbohydrate 42.8, Fiber 2.2, Sugar 3.1, Protein 17.9
MOZZARELLA, TOMATO & BLACK OLIVE TARTS
Enjoy the big Mediterranean flavours of James Martin's tasty tarts
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
- Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
- Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.
Nutrition Facts : Calories 712 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.79 milligram of sodium
COURGETTE, MUSHROOM & MOZZARELLA TART
A quick summer tart that's ideal for a buffet or midweek meal
Provided by Good Food team
Categories Afternoon tea, Buffet, Lunch, Main course, Snack, Starter, Supper
Time 28m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Mix the tomato paste and garlic together. Place the pastry on a baking sheet and score a border about 1cm in from the edge. Prick the pastry within the border all over with a fork, then spread with the tomato mixture.
- Top with the cheese, mushrooms and courgette, drizzle with olive oil, then evenly scatter over the oregano along with a little salt and pepper. Bake for 20 mins until risen and golden, then slice and serve with salad
Nutrition Facts : Calories 491 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.14 milligram of sodium
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