Tomato And Sausage Tart Food

TOMATO SAUSAGE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom and up the sides of a pie plate.
• Cook the sausage in a skillet over medium heat. Add onion and garlic, and cook stirring occasionally until sausage is browned, and onions are translucent. Drain and set aside. In a small bowl, mix together the mustard, 1 egg and light cream until well blended. Stir into the sausage mixture.
• Sprinkle 1 cup of the mozzarella cheese over the bottom of the pie crust. Place the sausage mixture over the cheese. Arrange tomato slices over the sausage layer, then top with the remaining cheese. Sprinkle dried basil and oregano over the cheese.
• Bake for 35 to 40 minutes in the preheated oven, until heated through and bubbly. Let stand for 20 minutes before slicing. Serve with Basil Mayonnaise.
• To make Basil Mayonnaise, combine the fresh basil, 1 egg, and lemon juice in a blender or food processor. Blend to mix, then gradually drizzle in oil while blending. Season with salt and pepper to taste.

TOMATO AND SAUSAGE TART

Steps:

• Preheat oven to 400°.
• Brush mustard over pastry shell and bake 5 minutes; remove from oven and cool.
• Remove sausage from its casings and sauté in a small skillet, crumbling with a fork, until cooked through.
• Drain and let cool.
• Sprinkle sausage over pastry shell, cover with tomato slices, and sprinkle with salt, pepper, basil and parsley.
• Combine cheese and mayonnaise in small bowl and blend well.
• Spread over tomato slices, sealing completely to edges.
• Bake until hot and bubbly, about 35 minutes.
• Serve immediately.

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.

SAUSAGE, SPINACH AND POTATO TART

Steps:

• For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
• Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
• For the filling: Preheat the oven to 400 degrees F.
• While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
• Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
• Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
• Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
• Remove the pie weights and parchment paper and continue baking for 10 minutes more.
• Turn the oven temperature down to 350 degrees F.
• Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
• Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.

ITALIAN TOMATO TART

Steps:

• Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; sprinkle with 1/2 cup mozzarella cheese. Reduce heat to 375°., In a large skillet, cook the sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Spoon sausage mixture into shell. , Arrange tomatoes over sausage mixture. In a small bowl, combine the basil, mayonnaise, Parmigiano-Reggiano, parsley, pepper and remaining mozzarella cheese; spoon over tomatoes. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CHEESE/TOMATO/SAUSAGE TART

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Slice the tomatoes into 1/4-inch (.6cm) slices.
• 4. Lay them on paper towels, and sprinkle with salt.
• 5. Allow them to sit for a minimum of 30 minutes, and a maximum of 60 minutes.
• 6. At the end of the waiting period, place some paper towels on top of the tomatoes, blot, and then reserve.
• 7. While you're waiting for the tomatoes to release their moisture, place the sausage into a sauté pan over medium heat.
• 8. Cook until the pink is removed, about 5 to 7 minutes.
• 9. Chef's Note: Use a wooden spoon to break the sausage into small bits.
• 10. Drain on paper towels, and reserve.
• 11. Place the crust into a tart pan, and push into the sides.
• 12. Place in the freezer for 20 minutes.
• 13. Place a rack in the middle position, and preheat the oven to 350f (175c).
• 14. Remove the tart crust from the freezer, and blind bake in the preheated oven for 20 minutes.
• 15. Chefs Note: Blind baking the crust involves lining the crust with parchment paper, and then adding some pie weights.
• 16. Take the tart crust from the oven.
• 17. Remove the parchment and pie weights, and then dock the bottom of the crust.
• 18. Chef's Note: Docking involves piercing the crust with a paring knife, or fork, to prevent it from rising.
• 19. Return the crust to the oven and bake for an additional 10 minutes, or until it begins to brown.
• 20. Add the butter and grapeseed oil to a sauté pan over medium heat.
• 21. When the foaming subsides, add the onions, and dried spices.
• 22. Sauté the onions until they are translucent, and starting to brown, about 6 to 8 minutes.
• 23. Remove from the pan and allow them to cool.
• 24. Add the sour cream, cheddar, hot sauce, black pepper, and cooled onions to a bowl, and mix to combine.
• 25. Place the sliced provolone on the bottom of the crust.
• 26. Add a layer of tomatoes.
• 27. Place the sausage evenly over the top.
• 28. Add the sour cream/cheddar sauce.
• 29. Top with the mozzarella.
• 30. Place the pie in the preheated oven, and bake until the cheese is bubbly and beginning to brown, about 40 to 45 minutes..
• 31. PLATE/PRESENT
• 32. Let the tart cool to rest about 15 minutes before serving.
• 33. Slice and serve while still warm. Enjoy.
• 34. Keep the faith, and keep cooking.

CHEF JOHN'S TOMATO TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
• Freeze dough until firm, about 10 minutes.
• Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
• Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
• Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
• Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

BITE-SIZE TOMATO AND MOZZARELLA TARTS

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.