TOMATO TART
Provided by Bobby Flay
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
- For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
- Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes.
- Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.
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 TART WITH CHICKPEA CRUMBLE
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's easy to double the recipe and make two tarts for a larger group.
Provided by Katherine Sacks
Categories No Meat, No Problem Dinner Vegetarian Summer Tomato Chickpea Pistachio Tart Parmesan Cheese
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Roll out dough on a lightly floured surface to a 10 1/2" round. Transfer to a parchment-lined baking sheet and chill until ready to use.
- Pulse chickpeas, pistachios, oil, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped, about 15 seconds.
- Sprinkle half of cheese over top of dough, leaving a 1/2" border. Sprinkle three-quarters of chickpea crumble over cheese. Top with onion, then tomatoes. Top with remaining cheese and chickpea crumble. Fold edges of dough over filling, tucking and overlapping slightly as needed. Using a pastry brush, brush edges of crust with egg wash.
- Bake tart until crust is golden brown and tomatoes are roasted and beginning to burst, 16-18 minutes.
- Top tart with basil and cut into wedges.
TERRIFIC TOMATO TART
This recipe is fabulous! Fresh, colorful tomatoes, feta cheese and prepared pesto perfectly complement the crispy phyllo dough crust. -Diane Halferty of Corpus Christi, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place 1 sheet of phyllo dough on a baking sheet lined with parchment; brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Repeat layers, being careful to brush oil all the way to edges. , Fold each side 3/4 in. toward center to form a rim. Spread with pesto and sprinkle with half the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with pepper and remaining feta. , Bake at 400° for 20-25 minutes or until crust is golden brown and crispy. Cool on a wire rack for 5 minutes. Remove parchment before cutting. Garnish with basil.
Nutrition Facts : Calories 135 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 221mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
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
HARVEST TOMATO CRUMBLE
This tomato casserole is worth every moment of time and effort! Beautiful presentation and the intense flavour of roasted tomatoes is exceptional served with a topping of sour cream (I use fat free) and chives. Adapted from Canadian Living magazine.
Provided by Derf2440
Categories Lunch/Snacks
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Core and cut tomatoes in half lengthwise.
- Arrange, cut sides up and without touching, on large foil lined rimmed baking sheet.
- Brush with oil, sprinkle with thyme, rosemary, salt and pepper.
- Roast in 350°F degree oven until tops are shriveled and bottoms are browned, about 2 hours.
- Arrange tomatoes, overlapping, in 8 inch square glass baking dish.
- (make ahead: Let cool, cover and refrigerate for up to 24 hours. Add 20 minutes cooking time.) In a bowl, stir together, bread crumbs, parmesan cheese and flour; drizzle with butter and toss until crumbly.
- Sprinkle over tomatoes.
- Bake in 400°F oven until golden and bubbly, about 25 minutes.
TOMATO SALAD WITH CHICKPEAS AND FETA
Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.
Provided by Hetty McKinnon
Categories salads and dressings, vegetables
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
- Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
- Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
- To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.
BLACK PEPPER AND CHEDDAR-CRUSTED TOMATO TART RECIPE BY TASTY
Cheesy, crunchy crust paired with juicy heirloom tomatoes? It's a match made in Tasty heaven! It's important to keep the dough cold to ensure the crust doesn't crack as you roll it out and transfer it to the pan. This tart is sure to turn heads...and taste buds!
Provided by Betsy Carter
Categories Sides
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the crust: Add the cheese crackers to the bowl of a food processor. Pulse for 20-30 seconds, until the crackers are broken down into crumbs.
- Add the flour, salt, and pepper to the food processor and blend for 20-30 seconds to incorporate into the cracker crumbs.
- Add the butter and cheddar cheese and blend for 30-60 seconds, until the butter is broken down into pea-sized pieces.
- Transfer the mixture to a medium bowl. Add the apple cider vinegar and 3 tablespoons of cold water and mix with your hands to combine. Add more water, 1 tablespoon at a time, until the mixture holds together well, feels slightly damp, and does not crumble when pressed.
- Shape the dough into a disc and tightly wrap in plastic wrap. Chill in the refrigerator for 1 hour.
- Preheat the oven to 375˚F (190˚C).
- Lightly dust a clean surface and a rolling pin with flour. Set the chilled dough on the floured surface and begin to roll out the dough, starting from the center and working your way outwards, applying even pressure. The fewer passes of the rolling pin over the dough, the more tender the crust will be. Rotate the dough as you roll it out, using a bench scraper, as necessary to keep the dough from sticking to the surface. If the dough begins to feel sticky, lightly dust with more flour. Roll the dough out to ⅛- to ¼-inch (3 mm - 6 mm) thick. The dough should be wide enough to fit into a 11-inch (27 cm) tart pan with some excess dough overhanging.
- Wrap the dough around the rolling pin and transfer to the tart pan, gently draping it over. Press the dough down into the bottom of the pan and up the walls. Roll the rolling pin over the top of the pan to trim the edges. Transfer the tart crust to the refrigerator to chill while you cut out dough strips for the top.
- Gather the excess dough into a ball. Shape the dough in a rectangle and roll out to about 4 inches wide (10 cm) and 12 inches (30 cm) long, ⅛- to ¼-inch (3 mm - 6 mm) thick. Using a pastry cutter, trim off any excess dough so you are left with an even rectangle. Cut out ¼-inch and ½-inch-wide (6 mm - 12 mm) strips of dough. Transfer dough strips to plate and transfer to the refrigerator while you fill the tart crust.
- Remove the tart pan from the refrigerator and spread the mustard over the bottom of the crust. Cover the bottom of the crust with the cheddar cheese. Add a layer of tomato slices, overlapping slightly. Sprinkle with ¼ teaspoon of salt, ¼ teaspoon pepper, ½ tablespoon of thyme, and half of the shallots. Repeat with a second layer of tomatoes and the remaining ¼ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon thyme, and shallots.
- Remove the dough strips from the refrigerator, and create a decorative lattice design over the tart.
- Brush the beaten egg all over any exposed dough, including the edges around the tart pan.
- Bake the tart for 40-45 minutes, until the crust is a deep golden brown and crisp to the touch.
- Let the tart cool for 20 minutes to allow the tomato juices to absorb.
- Serve with a dollop of sour cream and fresh thyme leaves.
- Enjoy!
Nutrition Facts : Calories 464 calories, Carbohydrate 32 grams, Fat 31 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams
PLANT-BASED TOMATO TART
A vegan version of heirloom tomato pie. It uses cashews and chickpeas as a fluffy filling, then it's topped with fresh summer tomatoes and jalapenos for a kick. Use an olive oil brisee for a crisp, light, and healthy touch.
Provided by Buckwheat Queen
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Soak the cashews in water for at least 1 hour, up to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld.
- Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.)
- Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C).
- Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
- Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C).
- Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
- Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt.
- Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 30.7 g, Fat 23.7 g, Fiber 5.4 g, Protein 9.5 g, SaturatedFat 4.2 g, Sodium 417.9 mg, Sugar 4.9 g
CHICKPEA AND FRESH TOMATO TOSS
Make and share this Chickpea and Fresh Tomato Toss recipe from Food.com.
Provided by Fluffy
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain chickpeas.
- Place them in a bowl.
- Add the tomatoes and onions.
- Whisk remaining ingredients together.
- Toss with chickpea mixture until coated.
- Serve right away or refrigerate for up to 2 days.
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