TOMATO-BASIL TART
This vegetarian tomato and basil tart is one of my classics - I often make it for lunch. I use Trader Joe's® Shredded 3-Cheese Blend (mozzarella, Monterey Jack, and Cheddar cheeses), but any cheese mix or just a single shredded cheese works fine.
Provided by barbara
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 3h30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine flour, butter, 1 egg, salt, and water in a large bowl and knead into a smooth dough. Shape into a ball, flatten, and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter.
- Sprinkle a work surface with flour and roll out dough into a circle big enough to cover bottom and sides of the prepared springform pan. Line pan with the dough. Prick dough several times with a fork.
- Bake pastry in the preheated oven for 20 minutes.
- Meanwhile, stir together remaining eggs, cream cheese, and sour cream using a wooden spoon. Fold in Italian cheese blend and season with salt and pepper. Fold in basil.
- Remove cooked pastry from oven and cover with 1 layer of tomato slices. Pour half the egg-cheese mixture on top and cover with another layer of tomato slices. Spread remaining egg-cheese mixture on top and cover with a final layer of tomato slices.
- Bake in the preheated until tart is set, about 45 minutes. Serve warm.
Nutrition Facts : Calories 614.4 calories, Carbohydrate 39.9 g, Cholesterol 225.4 mg, Fat 40.8 g, Fiber 2.8 g, Protein 23.6 g, SaturatedFat 24.5 g, Sodium 959.8 mg, Sugar 3.7 g
TOMATO BASIL TART
A simple pastry crust filled with tomatoes, Mozzarella, Parmesan and basil
Provided by Dianna--In Fine Taste
Categories Appetizers & Side Dishes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees Fahrenheit. Fit pie crust into 10-inch tart pan; trim along edge. Generously prick bottom and sides of pastry with fork. Sprinkle cheese evenly over pastry shell.
- Sprinkle 2 tablespoons basil over cheese. Arrange tomato slices on top. Brush tomatoes with olive oil and sprinkle with salt and pepper.
- Place on a baking sheet on lowest oven rack.Bake at for 25-30 minutes, or until crust is golden.
- Remove from oven. Sprinkle with remaining basil. Let cool about 10 minutes before slicing into.
Nutrition Facts : ServingSize 1 slice, Calories 194 kcal, Carbohydrate 14 g, Protein 7 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 305 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g
BASIL TOMATO TART
I received this tomato tart recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.-Connie Stumpf, North Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Desserts Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.
Nutrition Facts : Calories 345 calories, Fat 27g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 413mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
FRESH TOMATO BASIL TART
This tart is the perfect way to celebrate the bounty of your garden! It's a wonderful meatless dish that highlights fresh summer ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation. -Bill Gordon, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain. , Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices., Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 283 calories, Fat 20g fat (12g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
FRESH TOMATO TART
Make and share this Fresh Tomato Tart recipe from Food.com.
Provided by spicyperspective
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*.
- In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.
- Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
- Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
- Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
- Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
- Top with grape tomatoes and press them down. Bake for 35 minutes�until the crust edges are golden-brown and the cheese is bubbling up.
- Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.
Nutrition Facts : Calories 351.2, Fat 21.6, SaturatedFat 13.3, Cholesterol 84.3, Sodium 506, Carbohydrate 26.4, Fiber 2.2, Sugar 3.1, Protein 13.5
FRESH TOMATO TART
This is good as a side dish or an entree. If you are short on time you can use a pre made pie shell.
Provided by Luby Luby Luby
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine the flour, sugar and 1/4 tsp salt in food processor.
- Add the butter and pulse until the mixture resembles dry oats.
- Add 1 Tbsp water and process for a few seconds.
- Add the remaining 1 Tbsp water and pulse 3 or 4 times.
- Place the dough in a bowl and form into a ball.
- Cover and chill for 30 minutes.
- Place the dough on a floured surface and roll into an 11 inch circle.
- Place the dough in a 10 inch tart pan.
- Sprinkle the cheese on the dough and then sprinkle 2 tbsp chopped basil on top of cheese.
- Place the tomato slices on top.
- Sprinkle with salt and pepper and then drizzle with the olive oil.
- Bake at 400°F for 30 to 40 minutes or until crust is golden.
- Garnish with basil.
- May be served hot or room temperature.
FRESH TOMATO TART
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
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FRESH TOMATO AND BASIL TART - SIMPLY SO GOOD
From simplysogood.com
4.2/5 (16)Total Time 1 hr 5 minsCategory Appetizer, Dinner, LunchCalories 354 per serving
- Preheat oven to 400 degrees. Line a baking sheet with parchment or lightly grease. Roll out pastry on a lightly floured surface to a 14 x 11-inch rectangle. Trim edges to even. Cut ½-inch
- Strip from each side of pastry, forming 13 x 10-inch rectangle; reserve strips. Transfer pasty to baking sheet. Brush edges with some of beaten egg. Place strips on edges of tart, creating a border. Press gently to adhere. Brush entire rectangle and edges with remaining egg. Pierce bottom of pastry several times with fork. Bake about 15 minutes or until golden brown. Remove from oven and gently lift pastry to a cooling rack until completely cooled. Reduce oven temperature to 350 degrees.
- In a small mixing bowl beat cream cheese. Add pesto and milk and mix well. Spread cream cheese mixture carefully over bottom of pastry. Arrange tomato slices, overlapping decoratively on top of cream cheese mixture. Drizzle with a bit of olive oil then sprinkle with salt and pepper to taste. Bake in a 350 degree oven for 20-25 minutes or until tart has set up and there are no visible juices. If not, the pastry will become soggy. Remove from the oven and sprinkle with basil. Can be served hot or at room temperature. Serves 6
FRESH TOMATO BASIL TART RECIPE | SARAH'S CUCINA BELLA
From sarahscucinabella.com
Reviews 1Category VegetablesServings 4Estimated Reading Time 4 mins
- Cut a sheet of parchment to cover a 9x13-inch baking sheet. Lay it on a cutting board and top with the puff pastry. Using a rolling pin, roll the puff pastry out to about 9x9-inches. Prick all over with a fork.
- Transfer the puff pastry to the baking sheet on the parchment paper. Brush all over with olive oil. Sprinkle the garlic on top and season lightly with salt and pepper.
- Lay the tomato slices on the puff pastry, close together but avoiding overlap. Leave a small rim around the outside.
FRESH TOMATO TART | MIDWEST LIVING
From midwestliving.com
Servings 4Calories 297 per servingTotal Time 50 mins
- Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's 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. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
- Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
- Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
- In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
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TOMATO TART WITH BASIL AND RICOTTA - HONEYBUNCH HUNTS
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5/5 (1)Total Time 40 minsCategory Plant Based RecipesCalories 279 per serving
- [mv_schema_meta name="bake tart shell"]Preheat the oven to 425 degrees. Form the pie crust into the tart pan, being sure to go up the sides of the pan. Using a fork, poke holes all over the pie crust to prevent puffing while baking. Bake for 9 minutes, or until the pie crust is lightly golden brown. [mv_img id="3961"]
- [mv_schema_meta name="make cheese filling"]Whisk the egg in a medium sized mixing bowl. Add the ricotta cheese, mozzarella, and basil chiffonade. [mv_img id="3963"]
- [mv_schema_meta name="add filling and bake"]Evenly spread the cheese filling in the baked pie crust and top with sliced tomatoes. Bake for 30 minutes, or until the filling has set. [mv_img id="3962"]
BASIL TOMATO TART | BETTER HOMES & GARDENS
From bhg.com
5/5 (30)Total Time 1 hr 5 minsServings 4Calories 312 per serving
- Unfold pie crust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double-thickness of foil. Bake in 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce temperature to 375 degree F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.
- Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.
- In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
- Bake in a 375 degree F oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, garnish with basil leaves. Makes 8 appetizer servings or 4 main-dish servings.
FRESH TOMATO TART - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (5)Total Time 1 hr 25 minsCategory Main Course, Side DishCalories 363 per serving
- For the Crust: Preheat oven to 375 degrees F. In a food processor, combine the flour, cornstarch , butter, and salt. Pulse the mixture until it forms very tiny bits. Add one egg and pulse until a dough forms. This dough is rather tough, but it does come together nicely.
- Gather the dough into a ball. Then press the dough in to the 9-inch tart pan, covering every bit. (You can roll the dough out to a 12-inch circle if you want.) Crimp the edges, and refrigerate for 30 minutes.
- Roughly chop 1/4 cup of the basil leaves. Stack and roll the remaining basil leaves and cut them into thin ribbons. Save the ribbons for the end. Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
- Top with grape tomatoes and press them down. Bake for 35 minutes—until the crust edges are golden-brown and the cheese is bubbling up.
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