PUFF PASTRY HEIRLOOM TOMATO TART
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
- Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.
ROASTED TOMATO TART WITH RICOTTA AND PESTO
Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.
Provided by Alexa Weibel
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
- As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
- Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
- Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.
CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
TOMATO BISQUE WITH PUFF PASTRY CRUST
Make and share this Tomato Bisque With Puff Pastry Crust recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 55m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan over medium heat, cook onion and garlic in oil until softened. Add tomatoes and bring to a boil, then reduce to a simmer. Add seasonings and simmer for about 30 minutes. Add tomato juice; puree in a blender. Add heavy cream and heat until very hot.
- Cut rounds of puff pastry about 1/2-inch larger than the size of your soup bowls. Refrigerate pastry between sheets of wax paper. Mix egg yolk and milk for egg wash in a small bowl.
- Preheat oven to 400 degrees. Place hot soup into bowls. Add a slice of goat cheese to each bowl. Wet the rim and outside edge of the bowl, and top each with a round of puff pastry. Press on the edges of the dough so it sticks to the bowl. Brush a thin layer of egg wash all over pastry and place bowls on a baking sheet in oven. Bake for 5-10 minutes until pastry is nicely browned. Serve immediately.
TOMATO BISQUE II
I can this soup mixture (before adding the butter, flour and milk) about every other year. You determine how much you do at one time. I usually put up about 80 jars at a time, mostly in October when the weather has cooled down.
Provided by JUDY HAMBY
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
- In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.
Nutrition Facts : Calories 420 calories, Carbohydrate 31.8 g, Cholesterol 80.6 mg, Fat 28.5 g, Fiber 3.1 g, Protein 11.7 g, SaturatedFat 17.8 g, Sodium 1288.5 mg, Sugar 20.8 g
More about "tomato bisque with puff pastry crust recipes"
TOMATO TART WITH PUFF PASTRY - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
5/5 (25)Total Time 40 minsCategory AppetizerCalories 136 per serving
- PRE-BAKE THE PUFF PASTRY: Line a rimmed pan with parchment paper. Unfold the puff pastry sheet and set it on the parchment. Stretch it if necessary to about 14 x 14 inches and 1/8 inch thick. Score a line 1/2 inch in from all sides with a knife to make a border (not cutting all the way through). Prick the dough with a fork over the entire sheet of pastry except the border. Spread a very thin layer of Dijon over the inside surface. Brush the border with the eggwash (egg plus water). I use my fingers for both these steps. Bake for 15 minutes until golden brown. If pastry is puffed up in the middle, gently press it down.
- MAKE TOMATO TOPPING: Squeeze handfuls of the tomato halves over the sink to remove most of the juice and seeds (this will help prevent the tart becoming soggy). Place in a bowl. Add oil, capers, garlic, herbs, salt and pepper. Mix together. Taste and add a pinch of sugar if needed.
- ASSEMBLE TART AND BAKE: Sprinkle cheeses over the pre-baked tart inside the border. Place tomatoes on top of the cheese in a single layer, cut side facing up. Spoon on any of the tomato seasonings left in the bowl. Bake the tart for another 12-15 minutes. Remove from oven, transfer to a cutting board and cut into 16 squares with a sharp knife. Serve warm . Can be made ahead - Note 1.
EASY TOMATO BISQUE RECIPE (RICH AND CREAMY) - 40 APRONS
From 40aprons.com
Cuisine FrenchTotal Time 55 minsCategory Appetizers, Side DishCalories 336 per serving
- In large pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and salt. Cook and stir until onions is translucent, approximately 5 to 8 minutes. Stir in garlic, cooking approximately 1 minute or until fragrant.
- Pour in chicken broth and crushed tomatoes. Bring mixture to simmer, then season with paprika, black pepper, and sugar. Turn heat to low and simmer until vegetables are very soft, approximately 20 minutes.
- After vegetables soften, remove pot from heat. Insert immersion blender and blend until smooth. Return pot to heat. Slowly whisk in ½ cup heavy cream. Taste and add more salt, black pepper, or sugar if desired.Note: If bisque is too thick, add more broth. If bisque is too thin, continue cooking another 10 minutes or so, stirring often, until liquid has reduced and bisque has thickened.
- Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.
EASY TOMATO GALETTE (MADE WITH PUFF PASTRY) - VINDULGE
From vindulge.com
4.8/5 (12)Category EntreeCuisine AmericanTotal Time 27 mins
10 BEST TOMATO TART WITH PUFF PASTRY RECIPES | YUMMLY
From yummly.com
DELICIOUS AND EASY MINI TOMATO TART (PUFF PASTRY) RECIPE
From grandbaby-cakes.com
PUFF PASTRY TOMATO TARTS RECIPE - ALLRECIPES.COM
From allrecipes.com
EASY TOMATO TART WITH PUFF PASTRY - CONFESSIONS OF A …
From confessionsofabakingqueen.com
EASY TOMATO PIE WITH BISQUICK - QUICK & CHEESY …
From mamagourmand.com
ROASTED TOMATO AND ONION TART – PUFF PASTRY
From puffpastry.com
PUFF PASTRY TOMATO TART - DELICIOUS EVERYDAY
From deliciouseveryday.com
TOMATO BISQUE SOUP RECIPE (CREAMY AND EASY) - FIFTEEN SPATULAS
From fifteenspatulas.com
CHEESY PUFF PASTRY TOMATO TART - CONNOISSEURUS VEG
From connoisseurusveg.com
FRESH TOMATO TART IN PUFF PASTRY - PUDGE FACTOR
From pudgefactor.com
PUFF PASTRY TOMATO TART (SAVORY TART!) - LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
EASY TOMATO PESTO PUFF PASTRY TART | OLIVE & MANGO
From oliveandmango.com
TOMATO PUFF PASTRY TART - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
TOMATO PUFF PASTRY TART - QUICK AND EASY ROASTED TOMATO RECIPE
From sewwhite.com
You'll also love