Mozzarella Tomato Tartlets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANNA'S TOMATO TART

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 16



Anna's Tomato Tart image

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.

2 1/2 cups all-purpose flour
Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyere cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese

TOMATO AND MOZZARELLA TART

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8



Tomato and Mozzarella Tart image

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
  • Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
  • Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
  • Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!

3/4 pound tomatoes, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
1 round pie dough (homemade or store-bought)
1 large egg, beaten with a splash of water for egg wash
6 ounces packaged shredded mozzarella
1 clove garlic, minced
1/4 cup chopped fresh basil, plus more for garnish
Flaky salt, for sprinkling

MOZZARELLA APPETIZER TARTLETS

These little cups are so easy to make, but it looks like you spent a lot of time in the kitchen. I find that when I serve them I can't keep up with the demand. They are eaten up so fast and everyone wants more.-Carolyn Borougerdi, Irving, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 7



Mozzarella Appetizer Tartlets image

Steps:

  • In a small bowl, combine oil and 1 tablespoon Italian seasoning; set aside. In another small bowl, combine the cream cheese, garlic and remaining Italian seasoning; set aside., Flatten bread with a rolling pin. Brush one side with oil mixture; place oil side down in muffin cups. Spoon cream cheese mixture into each; top with chopped tomato and a cheese slice., Bake at 350° for 10-15 minutes or until cheese is melted. Serve warm.

Nutrition Facts : Calories 257 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 268mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

1/4 cup olive oil
2 tablespoons Italian seasoning, divided
1 package (8 ounces) cream cheese, softened
1 teaspoon minced garlic
12 slices white bread, crusts removed
1 plum tomato, seeded and chopped
12 ounces fresh mozzarella cheese, cut into 12 slices

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO

A simple and colourful tart - great for enjoying with friends

Provided by Angela Nilsen

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 7



Tomato & mozzarella tart with roast pepper pesto image

Steps:

  • Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
  • Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
  • Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium

375g pack ready-rolled puff pastry
85g coarsley grated parmesan (or vegetarian alternative)
450g jar whole roasted red pepper (we used Karyatis)
olive oil for drizzling (basil oil is good)
4-5 medium-large ripe tomatoes
2 x 125g packs mozzarella balls, drained
basil leaves for scattering

MOZZARELLA, TOMATO & BLACK OLIVE TARTS

Enjoy the big Mediterranean flavours of James Martin's tasty tarts

Provided by James Martin

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8



Mozzarella, tomato & black olive tarts image

Steps:

  • Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
  • Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
  • Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.

Nutrition Facts : Calories 712 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.79 milligram of sodium

375g sheet of ready-rolled puff pastry
1 egg , beaten
4 tbsp black olive tapenade or pesto
4 vine-ripened tomatoes , sliced
2 x 150g mozzarella balls, drained and thickly sliced
drizzle of olive oil
sprigs of fresh thyme
handful of black olives (such as Karyatis kalamata olives)

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA

In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!

Provided by lolalobato

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10



Heirloom Tomato Tart with Pesto and Mozzarella image

Steps:

  • Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
  • Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
  • Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
  • Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
  • Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g

1 ⅔ cups sifted all-purpose flour
7 tablespoons cold butter, diced
1 egg, beaten
2 teaspoons water
1 teaspoon salt
1 teaspoon white sugar
1 cup pesto, or as needed
1 (8 ounce) ball fresh mozzarella cheese
2 cups heirloom cherry tomatoes, halved
1 pinch coarse sea salt to taste

MOZZARELLA TOMATO TARTLETS

This is an easy appetizer. They can be made year round but are even better with garden-fresh tomatoes. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Cheese

Time 20m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9



Mozzarella Tomato Tartlets image

Steps:

  • Preheat oven to 450 degrees F.
  • In small skillet, saute garlic in oil for 1 minute.
  • Add the tomatoes; cook until liquid has evaportated.
  • Remove from the heat; stir in the mozzarella cheese, basil and pepper.
  • Spoon 1 teaspoonful into each tart shell.
  • Top each with a piece of olive; sprinkle with Parmesan cheese.
  • Place on an ungreased baking sheet.
  • Bake at 450 degrees for 5-8 minutes or until bubbly.

Nutrition Facts : Calories 26.5, Fat 1.8, SaturatedFat 0.8, Cholesterol 4.5, Sodium 54.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 1.8

1 garlic clove, minced
1 tablespoon olive oil
1 1/2 cups tomatoes, seeded and chopped
3/4 cup part-skim mozzarella cheese, shredded
1/2 teaspoon dried basil
fresh ground black pepper, to taste
24 frozen miniature phyllo tart shells
6 ripe olives, pitted and quartered
parmesan cheese, grated

TOMATO AND MOZZARELLA TART

From America's Test Kitchen. A recipe designed to render a crispy crust. They say: "Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes. "

Provided by SweetSueAl

Categories     Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11



Tomato and Mozzarella Tart image

Steps:

  • Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
  • With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
  • With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
  • Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
  • Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
  • With pizza wheel or knife, trim excess dough from corners.
  • Adjust oven rack to lower-middle position and heat oven to 425 degrees.
  • Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
  • Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
  • Transfer to wire rack; increase oven temperature to 425 degrees.
  • While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.
  • Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
  • Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
  • Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.
  • Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

unbleached all-purpose flour, for work surface
1 1/8 lbs puff pastry, thawed in box in refrigerator overnight
1 large egg, beaten
2 ounces grated parmesan cheese (about 1 cup)
1 lb plum tomato, cored and cut crosswise into 1/4-inch-thick slices (about 3 to 4 medium)
table salt
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
ground black pepper
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
2 tablespoons chopped fresh basil

More about "mozzarella tomato tartlets recipes"

TOMATO AND MOZZARELLA TART - AHEAD OF THYME
Web Jan 1, 2018 Pair beautiful ripe tomatoes, decadent fresh mozzarella and jammy red onions together with a scatter of basil leaves and a …
From aheadofthyme.com
5/5 (8)
Total Time 45 mins
Servings 2
  • Heat the olive oil in a pan and gently cook the red onions and garlic over low-medium heat until softened and caramelised.
  • Add the vinegar to deglaze the pan and cook until all the liquid has evaporated and you are left with jammy, soft onions.
  • In the meantime, roll out the puff pastry and line the greased tart tin(s). Use a fork to pierce holes into the base of the pastry, then lay over parchment paper over and fill with baking beans. Blind bake in the oven for 5 minutes, then carefully remove the baking beans and parchment and bake for an additional 5 minutes.
tomato-and-mozzarella-tart-ahead-of-thyme image


TOMATO AND MOZZARELLA PUFF PASTRY TART | DINNER RECIPES …
Web Apr 7, 2013 Preheat the oven to 220°C/425°F/200°C Fan/Gas Mark 7. Prepare the puff pastry sheet according to packet instructions - usually leaving at room temperature for 10 mins before using. Place the puff …
From goodto.com
tomato-and-mozzarella-puff-pastry-tart-dinner image


TOMATO, MOZZARELLA AND BASIL TARTS RECIPE | DELICIOUS.
Web Ingredients 200g shortcrust pastry (see recipe) 4 tsp green pesto 8-12 slices mozzarella 4 slices beef tomato Few slivers finely sliced garlic Few fresh small basil leaves 1 tsp olive oil Method On a sheet of baking …
From deliciousmagazine.co.uk
tomato-mozzarella-and-basil-tarts-recipe-delicious image


TOMATO AND MOZZARELLA TARTS | PAULA DEEN
Web Tomato and Mozzarella Tarts By Paula Deen 6 reviews • 0 questions Difficulty: Easy Prep time: 10 minutes Cook time: 10 minutes Servings: 10 Ingredients for dusting all purpose flour 1 frozen thawed (from a 17 1/2 …
From pauladeen.com
tomato-and-mozzarella-tarts-paula-deen image


SUMMER CHERRY TOMATO TART RECIPE - RAYMOND BLANC …
Web 1 pinch freshly ground black pepper 30 cherry tomatoes, halved 6 baby mozzarella balls, thinly sliced 8 black olives, stoned and cut into thirds 8 basil leaves, roughly torn To serve (optional) 30g handful of basil leaves …
From raymondblanc.com
summer-cherry-tomato-tart-recipe-raymond-blanc image


TOMATO AND MOZZARELLA TARTLETS RECIPE | EAT SMARTER …
Web The Tomato and Mozzarella Tartlets recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! Login. ... 80,000 Recipes. All recipes; Course. Breakfast …
From eatsmarter.com
tomato-and-mozzarella-tartlets-recipe-eat-smarter image


TOMATO BASIL TART WITH WHIPPED MOZZARELLA - RECIPES
Web To make the whipped basil mozzarella, add all the ingredients to a food processor. Process until smooth and creamy, about 30 seconds, scraping down the sides of the bowl as …
From pamperedchef.ca


ROASTED TOMATO, THYME AND BUFFALO MOZZARELLA TART | ELLE …
Web Preheat oven to 400°F. In large skillet, heat 2 tbsp of the oil, honey and balsamic vinegar over medium heat, stirring to combine. Add tomatoes, half of the basil and 3 thyme …
From ellegourmet.ca


MARTHA STEWART KITCHEN - TOMATO TARTLETS WITH FONTINA CHEESE
Web Conventional Oven Cooking Directions. PREHEAT oven to 400°F for 10 minutes.; REMOVE plastic wrap from bakeable tray.; PLACE bakeable tray directly on a lined …
From marthastewartkitchen.com


CHEESE AND TOMATO TARTLETS - FULLY MEDITERRANEAN
Web Preheat oven to 425°F. Line 2 baking sheets with parchment paper and set aside. Roll out 1 sheet of puff pastry into a 11x11 square on a lightly floured surface. Cut out 2 (6 inch) …
From fullymediterranean.com


TOMATO TARTLETS RECIPE | LAND O’LAKES
Web STEP 1. Heat oven to 400ºF. STEP 2. Combine flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
From landolakes.com


PUFF PASTRY TOMATO AND MOZZARELLA TART RECIPE - YUMMYNOTES
Web Oct 30, 2022 Place the puff pastry rectangles onto the baking sheet. Step 4. Spread a layer of shredded cheese on puff pastry rectangles. Arrange tomato halves, cut side up. …
From yummynotes.net


MOZZARELLA TOMATO TART - OH SWEET BASIL
Web Aug 16, 2016 Description This Mozzarella Tomato Tart has a butter-garlic phyllo crust with mozzarella, tomatoes, feta, and basil. Makes a great appetizer or light meal for …
From ohsweetbasil.com


Related Search