TOMATO TART WITH THREE CHEESES
This quick and easy recipe will delight any pizza lovers in your home. You will be surprised at how fast it comes together.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unfold pastry sheet on a lightly floured surface. Roll into a 12-in. square; transfer to a parchment-lined baking sheet. Prick with a fork. , Combine the mozzarella cheese, provolone cheese and basil; sprinkle over the pastry to within 1 in. of edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with Parmesan cheese., Bake at 400° for 15-20 minutes or until pastry is golden brown. Remove tart from baking sheet to a wire rack to cool for 5 minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature.
Nutrition Facts : Calories 461 calories, Fat 27g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 575mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.
RUSTIC THREE CHEESE TART
No need to slice into three cheeses to make this yummy, gooey tart: Just use a package of KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA!
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Combine potatoes, onions, garlic powder and 1 cup cheese.
- Place pie crust on baking sheet; spread with potato mixture to within 1/2 inch of edge. Sprinkle with remaining cheese. Fold over edge of pastry to partially cover potato mixture.
- Bake 20 to 25 min. or until crust is golden brown. Sprinkle with chives.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 360 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 1 g, Protein 10 g
RUSTIC TOMATO CHEESE TART
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.
Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
RUSTIC THREE CHEESE TART
The savory goodness of this rustic cheese and potato tart is a terrific treat at breakfast, lunch, or dinner.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees F.
- Combine potatoes, onions, garlic powder and 1 cup cheese.
- Place crust on baking sheet; spread with potato mixture to within 1/2 inch of edge. Fold over edge of pastry to partially cover potato mixture.
- Bake 20 to 25 min. or until crust is golden brown. Sprinkle with chives.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 26.9 g, Cholesterol 30.4 mg, Fat 21.7 g, Fiber 2.3 g, Protein 9.3 g, SaturatedFat 9.9 g, Sodium 338.2 mg, Sugar 0.7 g
RUSTIC THREE-CHERRY TART
Savor the brief cherry-growing season with this tart that is a symphony of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Toss cherries, granulated sugar, cornstarch, and salt in a bowl; set aside. Whisk egg and cream in a small bowl; set egg wash aside.
- Turn out dough onto a lightly floured work surface. Roll into a 16-inch round, about 1/8 inch thick. Transfer to a large baking sheet lined with parchment paper. Spread cherry mixture over dough, leaving a 2-inch border around edge. Fold dough over edges of filling. Brush dough with egg wash; sprinkle with sanding sugar. Refrigerate 15 minutes.
- Bake tart until edges are dark golden brown and cherries are bubbling and cooked through, about 1 hour. Let cool on sheet on a wire rack 15 minutes. Transfer tart to rack to cool completely.
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