Cherry Tomato Tarts Recipes

CHERRY TOMATO TART

Steps:

• Preheat the oven to 450 degrees F.
• Place the pie crust in a pie pan, then trim and crimp the edges. Bake for 5 to 7 minutes, until it has started to harden. Remove it from the oven and cool.
• Place a skillet on medium heat and melt the butter. Add the onion and garlic and cook for 10 to 15 minutes until the onions have browned. Add the onion mixture to the pie crust. Sprinkle 2/3 of the Parmesan cheese on top of the pie crust and then add the cherry tomatoes on top. Make sure the cherry tomatoes really fill the pie: err on the side of overfilling rather than underfilling. They will settle as they bake. Sprinkle the thyme, the remaining Parmesan cheese and the salt on top.
• Place in the oven for 20 minutes or until the tomatoes start to brown and pop a little bit. Remove from the oven, garnish with additional thyme and cool before serving. Do note that this dish starts to fall apart once you begin cutting, so try to serve it all at once if possible.
• Stir together the flour, salt and sugar. Add in the butter using two knives or a spoon, but try not to use your hands too much because you want the mixture to stay as cool as possible. You can also combine the dry ingredients with the butter in a food processor, using the pulse setting. The objective is to get the butter incorporated with the flour, creating pea-size pieces.
• Slowly add in the water and mix until it just comes together as a dough. The amount varies depending on the type of flour and butter you use; it may take more or less liquid to bring together. Dump the dough out onto a sheet of plastic wrap, press together in a round, wrap well and chill for at least an hour.
• To roll out, flour a work surface well and divide the dough in half. Using a rolling pin (or an empty wine bottle if you don't have one), roll out each half into a 1/8-inch-thick round, creating two crusts. The crusts are now ready to be used.

FRESH CHERRY TOMATO TART

Steps:

• Slice onions from pole to pole (root to stem), about 1/8″-1/4″ inch thick. Cutting the onions this way prevents them from breaking down too much during the caramelizing process.
• Melt 2 tablespoons of salted butter in a large heavy skillet over MEDIUM heat.Add sliced onions and continue to cook, stirring occasionally, until onions start becoming translucent.
• Reduce the heat to MEDIUM-LOW, and continue to cook the onions, stirring occasionally for 40-50 minutes, or until they are soft, almost jammy, and rich brown in color.
• Remove from the heat and set them aside.
• Cut the stems off of the grape leaves and chop them coarsely.Blanch grape leaves by placing them in a pan and covering with boiling water. Do not heat on the stove. Let the leaves steep in the hot water for 3-5 minutes, and then rinse in cold water in a colander and set aside.
• Heat a small frying pan over medium heat until it is hot. Add walnuts to the pan and stir constantly until the nuts begin to smell "toasty" and slightly darken in color.
• Combine the blanched grape leaves, basil, garlic, Parmesan, olive oil, and toasted walnuts in the bowl of a food processor.
• Pulse to form a textured paste. It's ok if there are granular lumps; you just don't want it to be chunky. The pesto-making process can also be done by hand, using a molciete, or large stone mortar and pestle.(The kind you might may guacamole in.)
• Preheat oven.• Standard aluminum pie plate - 450°F [232°C]• Glass pie dish & anodized aluminum plate - 425° F [218°C]Lay the pie crust into a shallow pie dish or tart pan. Crimp or trim edges.
• Spread prepared pesto over the bottom of the pastry. Layer on caramelized onions, and then feta.Cover the entire tart top with cherry tomatoes.
• Bake 20 minutes, checking crust edges after 15 minutes. If they are getting too brown, cover with a strip of aluminum foil or a pie shield.The tart is done when the cherry tomatoes begin to burst and the crust is a light golden brown.
• Remove tart from oven and allow to rest 10 minutes. Sprinkle with a chiffonade of fresh spinach just before serving.

CHERRY TOMATO TART

Steps:

• Mix the flours and salt together. Add the lard or butter to the flour and work it into a coarse meal with your fingers. Add the cream and knead this into a cohesive ball. Wrap in plastic and let this sit 30 to 45 minutes.
• Preheat the oven to 325°F. Mix the dried herbs with the ricotta cheese. Remove all the stems from the cherry tomatoes.
• Roll out the tart dough until it's about 1/4 inch thick or a little thinner. Set it inside a 9-inch tart pan (that's the standard size) and press it into the sides to make a crust. Use a knife to remove any excess along the top edge of the crust, as you can see in the picture above.
• Spread the herbed ricotta first, then scatter the tomatoes over that. Sprinkle on any bacon or minced chiles you are using, then bake for 90 minutes or so. You want the tomatoes to cook well, and the edges where the cheese and crust meet to brown a little.
• When it's ready, remove the tart from the oven and set it on a cutting board to rest. Sprinkle some shredded basil over it, tucking it in here and there so the carryover heat cooks it a little. Wait 10 minutes before slicing.

CHERRY TOMATO TARTS

Steps:

• Preheat oven to 400°.
• Unfold the pastry on a lightly floured counter. Use a 2 1/2 to 3-inch biscuit cutter to cut rounds from the pastry.
• Gently press each round into a 2-inch tart mold. A mini-muffin tin could also be used, which is what I did. Use your fingers to press the dough against the top edge of the mold, pinching away and discarding any excess dough.
• Place 4 tomato quarters in each mold, then wedge a piece of cheese between them.
• Arrange the tarts (or muffin tins) on a rimmed baking sheet, then season them with salt, pepper and thyme leaves.
• Bake for about 20 minutes, or until the pastry is puffed and brown at the edges. Let the tarts cool a bit before removing them from the molds.
• The tarts can be served warm or at room temperature. You can also cool them, then refrigerate and re-heat briefly just before serving.

TOMATO TART

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.

CHERRY TOMATO TART

Steps:

• Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
• Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
• Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
• Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
• Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.

CHERRY TOMATO TART

Steps:

• Preheat oven to 375 degrees. Butter an 8-by 1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16-inch-thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart ring, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Chill tart shell until firm, about 20 minutes.
• Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 40 minutes. Remove tart from ring and transfer to a wire rack; let cool.
• Meanwhile, cook rice in boiling salted water for 18 minutes. Drain rice and run under cold water; drain again. Pour rice into a large bowl along with mustard and heavy cream; mix until well combined. Season with salt and pepper. Spread mixture into cooled tart shell. Top rice with cherry tomatoes and sprinkle over basil leaves. Season with Maldon sea salt and freshly ground black pepper; serve immediately.

CHERRY TOMATO AND VEGEMITE TARTS

Steps:

• Cut each pastry sheet into 4 even squares. Place onto lined oven trays and fold over 2cm of each edge to form a border around the edge of each square. Cut slits along the border every 2-3 cm all the way around the square. Brush lightly with the beaten eggwhite.
• Top the pastry squares with the tomatoes, mushrooms and cream cheese.
• Combine the Vegemite, honey and rosemary and drizzle over each square.
• Bake at 200°C fan-forced for 12-15 minutes until base is crisp and golden.
• Serve immediately and enjoy.

CHERRY TOMATO TARTS

Steps:

• Preheat oven to 400° F.
• Unfold pastry on a lightly floured counter.
• Using a 2 - 3" biscuit cutter, cut rounds from the pastry.
• Gently press each round into a 2" tart mold or mini muffin tin.
• Use your fingers to press the dough against the top edge of teh mold, pinching away any excess dough.
• Place 4 tomato quarters in each mold, then wedge a piece of cheese between them.
• Arrange the tarts on a rimmed baking sheet, then season with salt, pepper and thyme leaves.
• Bake fro about 20 minutes or until the pastry is puffed and brown at the edges.
• Allow to cool a bit before removing from the mold / tins.
• Serve warm or at room temperature. They also can be cooled and reheated briefly before serving.