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!
TOMATO-CHEDDAR PIE
Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.
Provided by Sam Worley
Categories Herb Onion Tomato Kid-Friendly Dinner Lunch Cheddar Summer Sugar Conscious Kidney Friendly Cheese Week Pie Cheese Small Plates
Yield Makes 1 (9-inch) pie
Number Of Ingredients 18
Steps:
- Make the crust:
- Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
- Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
- Make the filling and bake the pie:
- Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
- Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
- Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
- Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
- Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
- Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
- Do Ahead
- Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.
TOMATO AND CHEDDAR TART
From the "All You Need is Cheese" magazine (volume 2/no. 3/winter issue 2010). They are a wonderful appetizer or something cute that can go with a main meal.
Provided by Veggie Girl Kacey
Categories Vegetable
Time 30m
Yield 1 Tart, 10 serving(s)
Number Of Ingredients 6
Steps:
- With the rack in lowest position, preheat oven to 375 degrees F.
- On floured work surface, roll out the puff pastry into 8inch by 10inch rectangle and cut into 2inch by 4inch rectangles.
- Place on baking sheet.
- Brush dough with the mustard.
- Scatter some basil leaves over the dough, then tomatoes.
- Season and sprinkle with cheese.
- Bake 20 minutes or until cheese is golden brown.
- Cut pie into squares and garnish with fresh basil.
- Serve immediately, as an appetizer or starter.
- *Good Canadian Aged Cheddar will enhance the flavour of this wonderful tart.
- **Cheese alternatives: Canadian Swiss, Gouda, Provolone, Raclette, Feta.
Nutrition Facts : Calories 171.7, Fat 12.5, SaturatedFat 4.6, Cholesterol 11.9, Sodium 143.8, Carbohydrate 10.5, Fiber 0.4, Sugar 0.2, Protein 4.5
TOMATO-CHEDDAR TART
Number Of Ingredients 10
Steps:
- Make the crust: Pulse flour, ½ cup cheddar, butter, 1½ tsp. salt, and ½ tsp. pepper in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Form dough into a flat disk and wrap in plastic wrap; chill 1 hour.
- Spread tomatoes in a single layer on a double thickness of paper towels. Sprinkle with salt and let drain for 1 hour. Blot dry with more paper towels.
- Heat oven to 425°. On a lightly floured surface, roll dough into a 14" circle about ⅙" thick. Transfer to a baking sheet lined with parchment paper. Mix ¾ cup cheddar, ¼ cup pecorino, mayonnaise, salt, and pepper in a bowl. Spread mayonnaise mixture evenly over crust, leaving a 1½" border. Top with tomato slices, overlapping slightly. Season with black pepper, and sprinkle with scallions and basil. Fold overhanging crust up and over edge of filling. Sprinkle remaining cheese evenly over top of filling and crust. Bake until golden brown, 40-45 minutes.
TOMATO TART WITH CHEDDAR CRUST
The perfect centrepiece for a summer meal
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Supper, Vegetable
Time 1h35m
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 the egg and whizz again until it forms a ball.
- Lightly dust a cool surface with flour and roll out the pastry. Line a 24cm loose-bottom tart tin with the pastry, then chill for 10 mins. Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and baking beans and continue to cook for a further 10 mins, then remove from the oven.
- Mix together the Dijon mustard and crème fraîche and spread evenly over the pastry base. Halve the tomatoes, remove the stalk and arrange in the pastry case. Sprinkle with thyme and freshly ground black pepper. Return the tart to the middle of the oven and cook for 30 mins. Reduce the heat to 150C/fan 130C/gas 2 and cook for a further 30 mins. Serve warm or at room temperature.
Nutrition Facts : Calories 545 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.38 milligram of sodium
ROASTED TOMATO TART WITH DOUBLE-CHEESE CRUST
A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry
Provided by Sarah Cook
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 15
Steps:
- Make the pastry first. Put the flour, butter, cheddar and salt in a food processor. Pulse a few times, just until the butter and cheese are in smaller pieces. Measure 150ml of very cold water into a jug. Drizzle the water into the pastry, little by little, pulsing between additions, until it comes together into a rough ball - it will feel quite doughy. Wrap in cling film and chill for 1 hr.
- Meanwhile, in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil. Stir in the sugar, thyme and sage, turn up the heat and cook for a few mins more until golden and sticky. Season and set aside to cool a little.
- Heat oven to 200C/180C fan/gas 6. Dust a big baking sheet with more flour, then roll out the pastry on it to a rough circle, a little more than 0.5cm thick. Mix the onions with the breadcrumbs and Parmesan.
- Leaving a good 5cm border all the way round, spread the onion mixture over the base, then arrange the tomatoes on top. Hand-roll and pinch the pastry edges up around the filling, pressing firmly to hold. Scatter over more thyme, plenty of seasoning and a pinch of sugar. Can now be covered and chilled for up to 12 hrs.
- Drizzle with a little olive oil and bake for 25 mins until the pastry is crisp and golden. Serve warm or at room temperature, with a big salad, if you like.
Nutrition Facts : Calories 380 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
More about "tomato cheddar tart food"
HEIRLOOM TOMATO CHEDDAR TART WITH EVERYTHING SPICE.
From halfbakedharvest.com
4.7/5 (75)Total Time 40 minsCategory Appetizer, Main CourseCalories 794 per serving
- Lay the thawed puff pastry on the prepared baking sheet and prick the pastry with the tines of a fork. Spread the pesto over the dough, leaving a 1/4-inch boarder and top with cheddar cheese. Bake for 25-30 minutes or until the pastry is golden and the cheese has melted.
- Remove from the oven and top the tart with tomatoes. Drizzle the tomatoes lightly with olive oil and sprinkle generously with everything bagel spice. Top with basil. Slice and EAT! :)
EASY TOMATO CHEDDAR TART - MARISA MOORE NUTRITION
From marisamoore.com
TOMATO, ONION AND CHEDDAR TART | HOMEMADE TART …
From sbs.com.au
ROASTED TOMATO CHEDDAR TART WITH RANCH SEASONING.
From halfbakedharvest.com
TOMATO AND CHEDDAR TART WITH A SAVORY PARMESAN …
From flourishingfoodie.com
CARAMELIZED ONION AND BALSAMIC TOMATO TARTS ... - HALF …
From halfbakedharvest.com
CHEESE AND TOMATO TART A HERB AND CHEDDAR CRUST
From cookswithcocktails.com
TOMATO AND CHEDDAR TART | RICARDO - RICARDO CUISINE
From ricardocuisine.com
4/5 (10)Category AppetizersServings 6Total Time 30 mins
SAUSAGE CARAMELIZED ONION TART | TOMATO CHEDDAR TART - TASTE …
From tasteandsee.com
TOMATO, CHICKEN & CHEDDAR TARTS | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
71 TOMATO RECIPES THAT TASTE EXACTLY LIKE SUMMER | EPICURIOUS
From epicurious.com
TOMATO AND CHEDDAR TART | CANADIAN GOODNESS - DAIRY FARMERS OF …
From dairyfarmersofcanada.ca
TOMATO TART WITH PUFF PASTRY - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
TOMATO-CHEDDAR TART | SAVEUR
From saveur.com
OVEN-ROASTED TOMATO TART RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
FRESH TOMATO AND CHEDDAR TART - SEASONAL & SAVORY
From seasonalandsavory.com
CHEDDAR TOMATO TART - JEN AROUND THE WORLD
From jenaroundtheworld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love