Tomato Tarts Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Line 2 baking sheets with parchment paper.
• On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
• Using a fork, generously prick (dock) the pastry circles to the edges.
• Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
• Bake until puffed and golden, 15 to 20 minutes.

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.

Steps:

• Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.

Steps:

• For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
• For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
• Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes.
• Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.

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.

Steps:

• Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
• Cut the tomatoes into thick slices.
• Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Lift the pastry onto a baking sheet
• Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
• Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
• Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.

Steps:

• Preheat oven to 375 degrees. Roll out the dough to about 1/4 inch thick and line the tart pan with it, pressing excess dough against the sides to make a thicker edge. Prick bottom and sides with a fork. Line with parchment paper, fill with pie weights or dried beans and bake for 20 minutes. Remove weights and parchment and bake another 7 or 8 minutes, until crust is golden brown. Let cool.
• Heat the olive oil over medium heat and add the onions. Season with salt and pepper and cook until the onions are lightly browned.
• Spread the onions over bottom of the crust and dot with goat cheese. Arrange tomatoes on top in a mosaic pattern. Dot with the feta or Stilton and push olives into the top. Sprinkle lightly with salt and pepper and drizzle with olive oil.
• Preheat broiler. Cover the edge of the crust with foil to protect it from burning and broil until tart is lightly browned and bubbly, 4 to 5 minutes. Let cool to room temperature and garnish with basil.

Steps:

• Preheat oven to 425°F.
• On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
• Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
• Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
• Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

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.

Steps:

• Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
• On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
• Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

Steps:

• Press rolls into pie plate.
• Brush with 1 T olive oil.
• Layer 1/2 cheese & basil.
• Place tomatoes in single layer.
• Cover tomatoes with remaining cheese & basil.
• Drizzle 1 T olive oil over top.
• Season with salt & pepper.
• Bake 350 for 30 minutes or until crust is browned.

Steps:

• In a small bowl, combine the first eight ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops., Place on an ungreased baking sheet; sprinkle with Parmesan cheese. Bake at 350° for 8-12 minutes or until lightly browned. Garnish with chives if desired.

Steps:

• Preheat the oven to 375°F.
• Lightly grease or line a baking sheet with parchment paper or a silicone liner.
• On a lightly floured surface, roll the dough out to about a 12- by 15 rectangle. Place on the prepared pan and flip over a 1/2-inch border, using water to hold down the edges and then crimping with a fork.
• Whisk the egg white with 1 tablespoon water, and brush this over the edge of the tart. Prick the inside of the tart in several places with the fork. Par-bake until lightly browned and slightly cooked in the center, 12-15 minutes. Let cool slightly.
• Meanwhile, cut the tomatoes in half through the equator, then gently squeeze to remove seeds and excess liquid. Slice into 1/8 to 1/4 inch-thick slices.
• Spread the prepared crust evenly with the mustard, then layer the tomatoes on top in alternate colors, overlapping them by about 1/2 inch and arranging them tightly within the edges (they will shrink a bit). Season well with sea salt, then top with the shallot rings and thyme.
• Cook until the tomatoes are softened and the crust is cooked through in the center, 20-25 minutes.

Steps:

• Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.
• Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.