Cheeseherbtomatotart Recipes

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HERBED TOMATO TART



Herbed Tomato Tart image

Make and share this Herbed Tomato Tart recipe from Food.com.

Provided by Jajaja

Categories     Savory Pies

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 (17 1/4 ounce) package frozen puff pastry sheets, thawed
4 plum tomatoes, thinly sliced
1 teaspoon salt
1 (8 ounce) package shredded mozzarella cheese
1 (4 ounce) package crumbled feta cheese
1/4 cup chopped onion
1 garlic clove, minced
1/4 cup finely chopped mixed fresh herbs
1 tablespoon olive oil

Steps:

  • Roll one pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet.
  • Cut 4 (12 x 1 inch) strips from remaining pastry sheet, and place along edges on top of pastry square, forming a border.
  • Reserve remaining pastry for another use.
  • Bake at 400 for 10 minutes or until golden. Transfer pastry shell to a wire rack to cool.
  • Place tomato slices in a single layer on paper towels; sprinkle evenly with salt.
  • Let stand 20 minutes.
  • Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients.
  • Arrange tomato slices in a single layer on top.
  • Sprinkle with herbs; drizzle with oil.
  • Bake at 400 for 15 minutes or until cheese melts; serve immediately.
  • Note: for the mixed fresh herbs, try combining oregano, basil, chives, sage, tarragon, rosemary, thyme, and dill.
  • You can substitute 1 tablespoon mixed dried herbs for fresh.

Nutrition Facts : Calories 969.4, Fat 69.2, SaturatedFat 24.2, Cholesterol 71.5, Sodium 1580.3, Carbohydrate 61.3, Fiber 2.7, Sugar 4.8, Protein 26.4

CHEESE, HERB & TOMATO TART



Cheese, Herb & Tomato Tart image

I made this to take to a dinner party. Not only is it easy, it is super yummy and beautiful! Using a tart pan with removable sides make for a nicer presentation. Combing the two cheeses works best, but you can use one or the other. Don't be tempted to add more cheese than suggested, it will be too thick with cheese and changes the outcome, IMO.

Provided by Chicagoland Chef du

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 (9 inch) pie crusts (store bought, ready made)
3 -4 tablespoons Dijon mustard
4 ounces gouda cheese, shredded
4 ounces swiss cheese, shredded
2 -3 tomatoes, seeded, thickly sliced
2 -3 tablespoons minced fresh herbs, combination of thyme & basil
salt & pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 425°.
  • Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
  • Brush bottom & sides of crust with mustard.
  • Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
  • Bake until pastry is golden, about 30-35 minutes.
  • Lest rest for 10 minutes before serving. Cut into wedges.
  • Notes:.
  • •Pillsbury rolled crust works beautifully.
  • •any spicy stone ground mustard will work.
  • •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
  • •I used both cheeses.

Nutrition Facts : Calories 257.4, Fat 19, SaturatedFat 7.4, Cholesterol 29.2, Sodium 325.9, Carbohydrate 12.8, Fiber 1.4, Sugar 1.4, Protein 9.3

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  • 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.
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