TOMATO AND GOAT CHEESE TARTS
Provided by Ina Garten
Categories appetizer
Time 55m
Yield 4 individual tarts
Number Of Ingredients 11
Steps:
- Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
- Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
- Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
- Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
CHERRY TOMATO AND GOAT CHEESE TART
Provided by Moira Hodgson
Categories dinner, lunch, roasts, appetizer, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the pie crust. Sift the flour into a mixing bowl and using the tips of your fingers, work in the butter and the olive oil. Add the egg yolk, salt and water and mix together until the dough forms a ball (do not overwork the dough). Refrigerate for one hour.
- Roll out the dough and fit it into a 10-inch pie shell. Preheat the oven to 350 degrees.
- Make the filling. Combine the goat cheese and heavy cream in a saucepan and melt the cheese over moderate heat. Remove from heat and allow to cool slightly. Beat in the egg yolks with the garlic.
- Prebake the crust for five minutes. Pour in the goat-cheese mixture and bake until it is set (about 10 minutes). Remove from the oven and turn the heat up to 375 degrees.
- While the tart is still warm, arrange the tomatoes, alternating the colors, onto the custard. Sprinkle them with olive oil, rosemary, thyme and coarse salt and pepper. Put the tart back in the oven until the tomatoes are wrinkled (about 10 minutes). Cool and serve at room temperature. Do not refrigerate.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 394 milligrams, Sugar 4 grams, TransFat 0 grams
TOMATO AND GOAT CHEESE TART
The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
Provided by Martha Rose Shulman
Categories dinner, appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
- Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
- Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED CHERRY TOMATOES WITH GOAT CHEESE
This salad may look fancy, but it is so simple and easy to make. It is a great way to use up a lot of cherry tomatoes you have in your fridge. It can be served at room temperature or chilled. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375ºF/180ºC degrees.
- Place cherry tomatoes in an oven-proof shallow pan.
- Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
- Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
- Transfer to a plate and top with goat cheese and basil leaves.
- Infuse love and serve!
GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST
Steps:
- Make crust:
- Cut butter into pieces.
- In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim (see note, above) and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes, or until firm.
- While crust is chilling, preheat oven to 375°F.
- Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, 10 minutes. Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry. Leave oven on and cool crust in pan on a rack (crust may crack slightly). Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
- Make custard:
- Chop basil. In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
- Pour custard into crust, spreading evenly. Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper and bake tart in lower third of oven until custard is just set, about 25 minutes. Cool tart to warm in pan on rack. Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan. Reheat tart, uncovered, in a 350°F. oven or bring to room temperature before serving.
- Carefully remove rim from pan. Cut tart into roughly 2-inch pieces and serve warm or at room temperature.
CHERRY TOMATO AND CHEESE GALETTE
While 'galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 2h20m
Yield 12
Number Of Ingredients 20
Steps:
- Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
- Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
- Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
- Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
- Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
- Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
- Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
- Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 14.2 g, Cholesterol 66.7 mg, Fat 16.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 9.4 g, Sodium 335 mg, Sugar 0.6 g
TOMATO TARTS WITH ROASTED GARLIC & GOAT'S CHEESE
Use up cherry tomatoes in these little puff pastry tartlets - get ahead by roasting the three whole garlic bulbs the night before
Provided by Good Food team
Categories Canapes, Starter
Time 1h22m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool - this can be done the day before.
- Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don't have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
- Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
- Brush the edges of the pastry with egg, crumble over the goat's cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.
Nutrition Facts : Calories 591 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
CHERRY TOMATO TART
Sometimes you just want to bring the prettiest dish to the party. This tart will certainly succeed on that front, and the secret is that it's not that much work. If you get good-quality cherry tomatoes, this dish pretty much sells itself. Combining the acidity of the tomatoes with the umami of the cooked onions creates a light combination that is still surprisingly hearty.
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Place the pie crust in a pie pan, then trim and crimp the edges. Bake for 5 to 7 minutes, until it has started to harden. Remove it from the oven and cool.
- Place a skillet on medium heat and melt the butter. Add the onion and garlic and cook for 10 to 15 minutes until the onions have browned. Add the onion mixture to the pie crust. Sprinkle 2/3 of the Parmesan cheese on top of the pie crust and then add the cherry tomatoes on top. Make sure the cherry tomatoes really fill the pie: err on the side of overfilling rather than underfilling. They will settle as they bake. Sprinkle the thyme, the remaining Parmesan cheese and the salt on top.
- Place in the oven for 20 minutes or until the tomatoes start to brown and pop a little bit. Remove from the oven, garnish with additional thyme and cool before serving. Do note that this dish starts to fall apart once you begin cutting, so try to serve it all at once if possible.
- Stir together the flour, salt and sugar. Add in the butter using two knives or a spoon, but try not to use your hands too much because you want the mixture to stay as cool as possible. You can also combine the dry ingredients with the butter in a food processor, using the pulse setting. The objective is to get the butter incorporated with the flour, creating pea-size pieces.
- Slowly add in the water and mix until it just comes together as a dough. The amount varies depending on the type of flour and butter you use; it may take more or less liquid to bring together. Dump the dough out onto a sheet of plastic wrap, press together in a round, wrap well and chill for at least an hour.
- To roll out, flour a work surface well and divide the dough in half. Using a rolling pin (or an empty wine bottle if you don't have one), roll out each half into a 1/8-inch-thick round, creating two crusts. The crusts are now ready to be used.
TOMATO AND GOAT'S CHEESE TART
Great for lunch boxes or picnics
Provided by katiedorey
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Oven to 190C/fan 170C/gas 5. Line a flan tin (roughly 22-24cm) with the pastry and trim any hanging bits. Arrange the goat's cheese over the base. Scatter the tomatoes over. Beat the eggs lightly then add the creme fraiche and milk.
- Set the tart on a baking sheet and pour over the egg mixture, sprinkle parmesan over then bake for 25-30mins until golden brown and firm to the touch. Serve with salad, or a jacket potato.
- Per serving: 479 kcal, 14g protein, 34g carbohydrate, 33g fat, 18g sat fat, 2g fibre, 3g sugar, 1.05g salt.
TOMATO AND GOAT CHEESE TART
Serve this savory tart as a side dish or cut into little squares as an hors d'oeuvre. A layer of sour cream and mustard topped with sauteed leeks prevents the crust from getting soggy under juicy tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Makes one 12-inch tart
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. Fold over 1/2-inch border on all sides and press edges to seal. Refrigerate 10 minutes.
- Meanwhile, halve leeks lengthwise; rinse thoroughly, pat dry, and slice 1/4-inch thick. In a large skillet, melt butter over medium-high. Add leeks, season with salt and pepper, and cook, stirring frequently, until soft, 3 minutes. Reduce heat to medium and cook, stirring frequently, until leeks are very soft, 5 minutes. Arrange leeks evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. Bake until pastry is golden brown and crisp, 25 minutes. Let cool slightly. Top with goat cheese and herbs before cutting into squares. Serve warm or at room temperature.
Nutrition Facts : Calories 71 g, Fat 4 g, Fiber 1 g, Protein 2 g
TOMATO & GOAT CHEESE TART
Make and share this Tomato & Goat Cheese Tart recipe from Food.com.
Provided by Green.Chef
Categories Cheese
Time 55m
Yield 2 6-inch tarts, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Defrost puff pastry according to package directions.
- Peel, quarter, and thinly slice the onion. Peel and mince garlic.
- Heat 1 T oil in medium sautee pan. Sautee onions and garlic over medium heat until the onions are soft and beginning to caramelize.
- Season onions with salt and pepper, deglaze with wine, and stir in thyme.
- Once the puff pastry is defrosted, unfold it onto a cutting board. Cut 2 6-inch rounds out of defrosted puff pastry. You can use a small plate or saucer and a paring knife for this. Put the puff pastry onto a baking sheet lined with parchment paper.
- Score the puff pastry 1/2-inch from edge. This will allow the edge to rise more, creating a crust. The ingredients will go within this circle, leaving the edge empty.
- Sprinkle the grated parmesan within the scored circle. Top with caramelized onions.
- Crumble the goat cheese and sprinkle over the onions.
- Slice the tomato in half. Cut 1 thick slice from each half of the tomato (1-inch thick). Place in the center of the tart, over the onions and cheese.
- Drizzle 1-2 T olive oil over the tomatoes to encourage browning.
- Julienne the basil, and sprinkle evenly over the tomato.
- Put a few slices of parmesan on top of each tart and sprinkle with salt and pepper.
- Bake at 425F for 20-25 until golden brown.
Nutrition Facts : Calories 1558.3, Fat 110, SaturatedFat 30.5, Cholesterol 26.8, Sodium 794.3, Carbohydrate 113.2, Fiber 5.5, Sugar 6.7, Protein 26
More about "cherry tomato and goat cheese tart recipes"
CHERRY TOMATO AND GOAT CHEESE TART RECIPE - SAPUTO
From saputo.ca
Servings 4Total Time 50 mins
RED ONION AND CHERRY TOMATO TART WITH ENGLISH ... - BBC FOOD
From bbc.co.uk
ROASTED CHERRY TOMATO TART - COTTAGE AT THE CROSSROADS
From cottageatthecrossroads.com
TOMATO AND GOATS CHEESE TART - FAIRY BAKING
From fairybaking.com.au
RECIPES WITH GOAT CHEESE EASY - THERESCIPES.INFO
From therecipes.info
ASPARAGUS GOAT CHEESE AND CHERRY TOMATO BREAKFAST TART
From theendlessmeal.com
TOMATO AND GOAT CHEESE TART WITH BASIL - LILIE BAKERY
From liliebakery.fr
CHERRY TOMATO GOAT CHEESE CROSTINI - FINISHED WITH SALT
From finishedwithsalt.com
CHERRY TOMATO, CARAMELIZED ONION, AND GOAT CHEESE PHYLLO TART
From recipeland.com
BEST TOMATO, OLIVE & GOAT CHEESE TART RECIPES | FOOD ...
From foodnetwork.ca
ROASTED CHERRY TOMATO TART | CANADIAN LIVING
From canadianliving.com
CHERRY TOMATO TART WITH GOAT MILK CHEESE ... - WOOLWICH DAIRY
From woolwichdairy.com
CHERRY TOMATO AND GOAT’S CHEESE TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
GOAT CHEESE TOMATO TART - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHERRY TOMATO AND GOAT CHEESE TART - ROOTSANDRECIPES.ORG
From rootsandrecipes.org
RECIPE: POLENTA TART WITH TOMATOES AND GOAT CHEESE | WHOLE ...
From wholefoodsmarket.com
GOAT CHEESE TART WITH ROASTED CHERRY TOMATOES - ENCHARTED COOK
From enchartedcook.com
CHERRY TOMATO THREE-CHEESE TART - CANADIAN LIVING
From canadianliving.com
RICOTTA AND GOAT CHEESE TOMATO TART | ITALIAN FOOD FOREVER
From italianfoodforever.com
HEIRLOOM CHERRY TOMATO AND GOAT CHEESE TART - APUGINTHEKITCHEN
From apuginthekitchen.com
GOAT'S CHEESE TART WITH ROASTED ... - THE LAST FOOD BLOG
From thelastfoodblog.com
HEIRLOOM TOMATO TART WITH PESTO AND GOAT CHEESE
From whiteonricecouple.com
CHERRY TOMATO, GOAT CHEESE AND SPINACH PUFF PASTRY TARTS ...
From chefdehome.com
CHERRY TOMATO AND GOAT CHEESE TART RECIPE FROM SAPUTO ...
From pinterest.ca
CHERRY TOMATO TART RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
CHERRY TOMATO AND GOAT CHEESE TART - SHARON MYERS FINE ...
From sharonmyers.com
BAKED CHERRY TOMATO & GOAT CHEESE RECIPE ... - EAT …
From eatsimplefood.com
CARAMELIZED ONION, GOAT CHEESE AND ROASTED TOMATO TART ...
From cookingmydreams.com
IRRESISTIBLE GOAT CHEESE TOMATO TART • FOOD FOLKS AND FUN
From foodfolksandfun.net
ASPARAGUS, BLISTERED CHERRY TOMATO AND GOAT CHEESE QUICHE ...
From therusticpantry.ca
CHERRY TOMATO AND GOAT CHEESE TART - PLAIN.RECIPES
From plain.recipes
SAVORY CHERRY TOMATO GOAT CHEESE TART - ANNE TRAVEL FOODIE
From annetravelfoodie.com
ROASTED CHERRY TOMATO AND GOAT CHEESE TART | NUTS FOR NAAN
From nutsfornaan.com
TOMATO TART RECIPE WITH GOAT CHEESE & PUFF PASTRY ...
From ciaoflorentina.com
TOMATO, GOAT CHEESE, AND CARAMELIZED ONION TART - TAMING ...
From tamingofthespoon.com
You'll also love