Fresh Tomato Tart With White Lily Parmesan Pepper Crust Recipes

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.

Steps:

• Preheat oven to 450 F. Make your favorite pie crust recipe. Roll it out and fit it into a 9-inch tart pan with removable bottom (a 9-inch shallow pie dish would work as well). With a fork, prick holes in the bottom of the crust, place some foil down on top of the crust and weigh it down with some dried beans or pie weights. Partially bake the crust for 8-10 minutes in a 450 F oven. Remove it from the oven and let it cool completely before assembling the tart (about 1-2 hours). At this point, lower the heat in the oven to 375 F.
• Meanwhile, remove the stem part of the tomatoes and thinly slice them. Lay slices on a couple pieces of paper towel to drain. Remove any gooey/seedy parts and discard. Let them drain while the crust cools.
• When crust is cool, spread two tablespoons of mustard in the bottom of the crust. Top with chopped olives, 1/4 cup of mozzarella, all of the tomatoes, pepper, salt, garlic, chives and basil. Then add a little more mozzarella.
• In a small bowl combine the 1/2 cup Greek yogurt with the remaining cup of mozzarella and 1/2 cup of Parmesan. Spread the yogurt/cheese mixture over top of the other ingredients. Place the tart carefully onto a rimmed sheet pan and place it back into the oven (375 F) for 40-50 minutes or until the top is a deep golden brown. Let the tart cool for 10-15 minutes before slicing and serving.

Steps:

• In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack., Remove sides of tart pan. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper.

Steps:

• Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
• Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
• Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
• Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
• In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
• Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
• Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
• Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

Steps:

• Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.

Steps:

• Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

Steps:

• On a lightly floured surface, unroll pie pastry. Roll into a 14x12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned., Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.