Tomato Basil Yogurt Tart Recipes

Steps:

• For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
• For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
• Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

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:

• Preheat the oven to 375 degrees.
• In a large bowl, combine the yogurt, eggs, 1/4 cup basil, black pepper, salt and Parmesan cheese; Beat well.
• Place crust into 9" tart pan or pie pan and trim of excess crust from edges, or crimp edges (flute); Bake for 10 to 15 minutes, until a VERY light golden brown.
• Pour the mixture into the tart shell, top with tomato pieces,and sliced basil; sprinkle lightly with Parmesan cheese and bake 20-30 minutes or until cooked (the tart should be frim to the touch), Let cool 10 minutes before serving.

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Season the tomato halves with kosher salt and pepper and set aside. Place the sugar in a large enameled cast iron braiser or saute pan over the direct heat side of the grill. Shake out into an even layer and allow to melt then caramelize, 2 to 3 minutes. Add the vinegar and deglaze the pan, scraping the bottom of the pan for any brown bits. Stir in the garlic, onions and thyme, then the parsley and allow the liquid to melt back down. Remove from the heat.
• Place the tomatoes flesh side down on top of the onions. Place on the indirect heat side of the grill, close the lid and vents of the grill (this will make the temperature drop to 225 to 250 degrees F) and bake until the skins are wrinkly and the tomatoes have softened and given up more liquid, 2 hours.
• Brush another large enameled cast iron braiser or saute pan with the butter. When the tomatoes are ready, scoop the tomatoes out of their juices and place them in the buttered pan, cut side up and skin side down. Add the caramelized onions on top of the tomatoes. Using kitchen shears, cut off the square edges of the puff pastry, rounding the edges. Top the tomatoes and onions with the puff pastry round.
• Place the pan on the indirect heat side of the grill, with the air vents open, and cover the grill. The temperature should be around 425 degrees F. Bake until golden brown and the pastry is puffed, 25 to 30 minutes. Cool in the pan for 3 minutes before turning out on to a plate. Garnish with a sprig of basil in the center and sprinkle with flakey salt.

Steps:

• Special equipment: a 2 1/4-inch round cookie cutter
• Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
• Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
• Transfer the tartlets to a platter and garnish with a pinch of fleur de sel.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tomatoes in the skillet with the vegetable oil, salt and pepper, and honey or sugar. Arrange together as tightly as possible. Sprinkle the tomatoes with the bread crumbs - this will soak up some of the juice which come out of the tomatoes during cooking. On a well-floured counter, roll out a circle of puff pastry the same size as the top of the skillet. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. Brush the pastry with the lightly beaten egg on the top only. It does seem a bit pointless, as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!
• Bake in the oven for 20 to 30 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and let sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the skillet. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the skillet is upside down and the plate is on the bottom. I do this over the sink because there is usually some leakage! Remove the skillet. Once the tart is cold, rip up some basil or mint leaves and drizzle with extra-virgin olive oil. Add salt and pepper if required. Serve cold with cold meats, cheeses, olives, or salads.

Steps:

• To make the crust, place the tomato paste, basil, butter, egg, sugar, baking powder, salt and pepper in a food processor. Pulse until smooth, stopping to scrape down the sides. Add 1/2 cup of flour and process just until incorporated. Add the remaining flour and pulse just until dough is crumbly. Press the dough together with your hands. Divide in half and shape each piece into a rectangle that is 3 or 4 inches wide. Wrap in plastic and refrigerate at least 1 hour.
• Line a large baking sheet with parchment. On a lightly floured surface, roll out each piece of dough to a rectangle slightly larger than 12 by 5 inches. Trim to 12 by 5, preferably using a fluted pastry cutter. Place side by side on the baking sheet. Cover with plastic wrap and refrigerate at least 1 hour before baking.
• To make the filling, place the cream of wheat in a bowl. Bring the tomato juice to a boil and whisk into the cereal. Stir in the Parmesan. Mix in the oil, vinegar, garlic and celery. Season with salt and pepper.
• Preheat the oven to 350 degrees. Uncover the baking sheet and bake the crusts until lightly browned, about 20 minutes.
• To serve, preheat the broiler. Spread half of the filling over each crust. Overlap the tomatoes in rows over the filling. Season with salt and pepper and drizzle 1 teaspoon of olive oil over each one. Sprinkle with Parmesan. Place 4 inches under the heat source and broil until the cheese is browned and the tarts are heated through, about 5 minutes, watching carefully. Slice into 4 or 6 servings, sprinkle with basil and serve immediately.

Steps:

• To prepare pastry, mix together flour and butter and a pinch of salt.
• Add milk slowly, just enough to firm up dough.
• Form a ball and then roll out dough on flour surface, into a large circle to cover a greased tart pan.
• Press dough into your tart pan.
• Prick dough all over with a fork and then bake at 375 for ten minutes.
• Let cool slightly before adding the toppings.
• Reduce oven to 350 degrees.
• Slice the mozzarella into 1/4 inch slices and place over the entire pastry base.
• On top of the cheese, arrange a single layer of thick tomato slices, overlapping them slightly.
• Dip the basil leaves in olive oil and arrange them on the tomatoes.
• Scatter garlic on top, drizzle with remaining olive oil, and season with salt and pepper.
• Bake for 45-50 minutes until tomatoes are well cooked. Serve hot.

Steps:

• Preheat oven to 350.
• Bake pie crust about 15 minutes.
• Saute onion and mushrooms in one tablespoon of butter until onions are translucent, set aside.
• Mix together cheeses, mayonnaisse, garlic, and basil; then, stir in cooled tomatoes and onions.
• Place tomatoes into pie crust, with the skin down.
• Spoon cheese mixture evenly over tomatoes.
• Sprinkle parsley and pepper on top.
• Bake for about 30 minutes, or until brown and bubbly.

Steps:

• Place crust in a 9" pie pan, flute edge and press bottom with a fork.
• Pre-bake according to directions.
• Remove from oven and sprinkle with 1/2 cup mozzarella cheese.
• Cool on a wire rack.
• Cut tomatoes into wedges; drain on paper towels.
• Arrange tomato atop melted cheese in the pie shell.
• In a food processor bowl, combine basil and garlic.
• Process till coarsely chopped and sprinkle over tomatoes.
• Combine remaining mozzarella, mayonnaise, parmesan and pepper.
• Spoon over basil mixture, spreading evenly to cover the top.
• Bake in a 375 degree oven for 35-40 minutes or till top is golden and bubbly.
• Serve warm.
• Makes 8 appetizer or 4 main dish servings.
• Leftovers are even better.
• Serve at room temperature and DO NOT reheat.

Steps:

• Working on a lightly floured surface, roll dough into a 12" circle 1/8 to 1/4" thick; Fit into the pan, pressing against bottom and up the sides; Trim to 1/2" and crimp edges; Chill about 30 minute.
• Fit a round of parchment or wax paper or aluminum foil into bottom of the crust, fill with dried beans, rice or pie weights; Blind bake crust 20-25 minutes in a 400* oven, until set and lightly browned.
• Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.
• Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.
• Fold in yogurt and vanilla, mix just until blended.
• Gradually add the flour through a sifter, folding it in gently.
• Pour the yogurt filling into the cooled tart shell, smoothing the top; the filling will only come about 2/3's of the way to the top.
• Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.
• Sprinkle with chopped nuts around the edge of the tart.
• Place tart on jelly roll pan to catch drips and bake for 35-40 minutes, or until top is golden; Transfer to rack and cool to room temperature.
• Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.
• Serve the same day as baked; cover and refrigerate.

Steps:

• Combine flour and egg yolk in a bowl with a pinch of salt; quickly mix in butter with your hands, then add enough cold water to gather dough into a ball.
• If time allows, refrigerate for 30 minutes or longer (you can leave it in refrigerator, well wrapped, for up to a day, or freeze for up to a month).
• Heat oven to 450 degrees.
• Use olive oil to lightly grease a 10- to 12-inch round pizza pan, preferably nonstick.
• Roll out dough on a lightly floured surface or simply press it into pan, right up to edges.
• Bake about 10 minutes, or until it is just beginning to color.
• Remove and set on a rack.
• Turn oven to 400 degrees.
• Spread crust with mustard.
• Core tomatoes; if they are very juicy, cut in half through equator and squeeze out some juice, shaking out most of seeds as well.
• Cut into slices about 1/4-inch thick and place in a single layer on crust.
• Sprinkle with salt, pepper and herbs, then drizzle with olive oil.
• Bake tart about 30 minutes, or until tomatoes are shriveled and hot and crust is browned.
• Serve hot or warm; this does not keep very well.