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.
HEIRLOOM TOMATO TART
Provided by Trisha Yearwood
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
- Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
- For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
- Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
- Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
- Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.
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
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
TOMATO CHEESE TART
Make and share this Tomato Cheese Tart recipe from Food.com.
Provided by Chuck Hughes
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- On a large baking sheet, place 1 sheet filo pastry and brush with melted butter, repeat, stacking them on top of each other as you build your pie crust. You may want to stagger the sheets a little bit to ensure that the baking sheet is well covered allowing a little bit of an edge.
- On the top layer, brush on the mustard. Sprinkle the cheese evenly over the pastry to ensure even coverage. Lay the tomato slices generously, all over, overlapping, as needed. Season with coarse salt, and ground black pepper. Sprinkle the thyme leaves on top.
- Bake in the oven until the pastry is crisped and browned at the edges, about 25 minutes. Add another sprinkling of coarse salt, and cut the tart into 8 squares. Garnish with fresh basil leaves. Delicious when served hot, warm, or at room temperature.
Nutrition Facts : Calories 238.9, Fat 14.8, SaturatedFat 8.8, Cholesterol 40.1, Sodium 234.5, Carbohydrate 17.6, Fiber 2.7, Sugar 5.2, Protein 10.3
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5/5 (1)Calories 468 per servingTotal Time 2 hrs 35 mins
- For tart shells, in a small bowl, mix egg yolk with water. Set aside. Unfold the pastry sheets on a lightly floured surface. Roll gently to flatten creases (you should have a 10-inch square). Cut 1/2-inch strips from all 4 sides of each pastry sheet. Brush the edges of the pastry sheets with the egg mixture. Place the cut strips on top and along edges of the pastry sheets, gently pressing in place to form a raised edge; trim ends. Place pastries on 2 parchment paper-lined baking sheets. Brush pastries with egg mixture. Prick pastry with a fork. Sprinkle with Asiago cheese. Bake, 1 sheet at a time, in a 425 degree F oven for 15 to 20 minutes or until puffed and golden brown. Cool on baking sheets on wire racks.
- In a small bowl stir together goat cheese, garlic, and the thyme. Spread over bottom of tart shells.
- Arrange tomato slices on top of the goat cheese mixture, overlapping slightly. Drizzle with 2 tablespoons olive oil. Sprinkle with basil and coarse salt, if you like. Slide onto cutting board or serving platter, cut each tart into serving-size pieces. Makes 8 servings.
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