Tomatotreat1 Recipes

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:

• 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:

• 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:

• To prepare pate brisee, place all ingredients except water in a metal mixing bowl and refrigerate for at least 30 minutes. Mix with paddle attachment on mixer until butter is pea sized, and then add the water in one motion. Only mix the dough until just incorporated and remove bowl from mixer. Place dough on floured surface and mix by hand until all is incorporated. Form into a disk and refrigerate until ready to roll out, at least 1 hour. Roll dough on floured surface about 1-inch larger than desired pan size to allow for shrinkage. Lightly form the dough in the pan and refrigerate for 30 minutes before baking.
• Preheat oven to 350 degrees F.
• Line the shell with parchment paper and fill with weights or dried beans. Pre-bake the brisee dough until slightly browned, about 10 minutes. Once cooked, remove from oven, remove weights, allow to cool, and then raise the oven temperature to 375 degrees F.
• Spread the bottom of the tart with the goat cheese, a spoonful of roasted tomatoes, and then a layer of Pesto.
• Alternate the tomatoes, asparagus, onions, eggplant, and peppers then top with bread crumbs and Asiago. Salt and pepper each layer, drizzling a little oil on as well.
• Bake for 15 minutes and remove from oven. Allow to cool before serving, and for best results cut with a sharp serrated knife. Serve over field greens.
• In a food processor combine arugula, pine nuts, Parmesan, salt, and garlic and puree. With motor running add oil blending until incorporated. Store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent it from discoloring.
• Bring the water and salt to a boil. Blanch the basil leaves for 2 minutes. Transfer to a bowl of iced water and drain well. Dry for 1 hour. Blend basil and olive oil in blender or food processor. Process until well blended and strain.

Steps:

• Unfold the pie crust according to package directions. Line a 9-inch tart pan with pastry (its easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick, but add some pie weights. Partially bake in a 450°F oven to 5 to 7 minutes or until pastry is slightly dry.
• Remove from oven. Remove pie weights. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temp to 375°F.
• Meanwhile, cut the tomatoes into slices; drain the slices on paper towels. Arrange the tomato slices over the melted cheese in the baked crust.
• In a food process bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
• In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated parmesan cheese, and pepper. Spread the mixture evenly over the tomato slices.
• Bake in a 375°F oven for about 25 minutes or until cheese is golden on top. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves.