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.
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 & GOAT CHEESE CROSTATA
I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
- Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
- On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.
BAKED TOMATOES WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.
TOMATO TART WITH ROASTED GARLIC
Oh, this is so good. The roasted garlic adds such great depth and now's a great time to use those summer tomatoes. This can be used as an appetizer or side dish. Roast the garlic ahead to save assembly time.
Provided by Zetty66
Categories < 4 Hours
Time 1h35m
Yield 8 slices
Number Of Ingredients 7
Steps:
- Press refrigerated piecrust on bottom and up sides of a square (or round) 9-inch tart pan. Bake at 450 degrees for 9 minutes or until piecrust is lightly browned. Set aside.
- Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil and drizzle with olive oil. Fold foil to seal.
- Bake garlic at 425 degrees for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of piecrust and spread smooth.
- Sprinkle 1/2 cup fontina cheese over the garlic.
- Slice tomatoes and sprinkle evenly with salt and pepper. Place on folded paper towels and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining cup cheese.
- Bake at 350 degrees for 45 minutes or until tart is lightly browned.
Nutrition Facts : Calories 382.2, Fat 24.2, SaturatedFat 9.6, Cholesterol 23.5, Sodium 657.1, Carbohydrate 32.8, Fiber 1.8, Sugar 5, Protein 8.8
More about "tomato tarts with roasted garlic goats cheese recipes"
ROASTED TOMATO AND GOATS' CHEESE TART WITH THYME
From deliaonline.com
Cuisine GeneralEstimated Reading Time 2 minsServings 6
GOAT'S CHEESE TART WITH ROASTED CHERRY TOMATOES
From thelastfoodblog.com
HERBED TOMATO AND ROASTED GARLIC TART – SMITTEN KITCHEN
From smittenkitchen.com
ROASTED COURGETTE AND TOMATO TART WITH GOATS' …
From womanandhome.com
OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK …
From bonappetit.com
GOAT CHEESE DIP WITH GARLIC & ROASTED TOMATOES
From thecookierookie.com
CHERRY TOMATO TART WITH GOAT MILK CHEESE RECIPE
From woolwichdairy.com
HOUSE & HOME - ANNA OLSON'S TOMATO TART WITH GOAT CHEESE
From houseandhome.com
Estimated Reading Time 1 min
TART IT UP FOR KENTUCKY DERBY DAY WITH THIS MINI-HOT BROWN …
From orlandosentinel.com
TOMATO TART WITH ROASTED GARLIC AND GOAT CHEESE
From thechoppingblock.com
ROASTED CHERRY TOMATO AND GOAT CHEESE TART – THE RANCH TABLE
From theranchtable.com
BEST TOMATO AND GOAT CHEESE TARTS RECIPES - FOOD …
From foodnetwork.ca
RECIPE: THIS TART WILL HELP YOU FALL IN LOVE WITH FENNEL
From houstonchronicle.com
TOMATO TART WITH GOAT CHEESE - LG ELECTRONICS
From lg.com
ROASTED TOMATO AND BURRATA CHEESE TARTS | HBH | RECIPE
From pinterest.ca
TOMATO TART RECIPE WITH GOAT CHEESE - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
ROASTED CHERRY TOMATO AND GOAT CHEESE TART RECIPE - MAGNOLIA
From magnolia.com
TOMATO TART WITH GOAT'S CHEESE RECIPE - LOVEFOOD.COM
From lovefood.com
GOAT CHEESE TOMATO TART WITH ROASTED GARLIC RECIPE - WHAT'S …
From whatscookingamerica.net
IRRESISTIBLE GOAT CHEESE TOMATO TART • FOOD FOLKS AND FUN
From foodfolksandfun.net
You'll also love