Fresh Tomato Tart Recipes

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FRESH TOMATO TART



Fresh Tomato Tart image

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

1 1/4 cups flour
1 tablespoon cornstarch, plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg
2 pints grape tomatoes, rinsed and dried
1/2 cup basil leaves, divided
1/3 cup chopped green onion
1 1/2 cups sharp provolone cheese, grated
1/2 cup mayonnaise
1/2 teaspoon pepper

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



Fresh Tomato Tart image

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

1 1/4 cups flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup chilled butter, cut into 8 pieces
2 tablespoons cold water
8 ounces shredded mozzarella cheese
2 tablespoons chopped fresh basil leaves
4 -5 ripe roma tomatoes, cut into 1/4 inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup extra virgin olive oil
chopped fresh basil (to garnish)

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



Fresh Tomato Tart image

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

Provided by ShortyBond

Categories     Vegetable

Time 32m

Yield 12 serving(s)

Number Of Ingredients 7

1 rolled refrigerated unbaked pie shell
1 cup shredded gruyere or 1 cup swiss cheese
1 teaspoon italian seasoning
1/2 teaspoon dried rosemary leaves
3 medium plum tomatoes, thinly sliced
1/4 teaspoon black pepper
1/8 teaspoon garlic powder

Steps:

  • Preheat oven to 400°F Let pie crust stand at room temperature for 15 minutes. Line a 12" pizza pan or baking sheet with foil. Unroll crust onto prepared pan.
  • Sprinkle cheese, italian seasoning and rosemary to within 1" of pastry edge. Arrange tomato slices on top of cheese. Mix pepper and garlic powder. Sprinkle over tomatoes. Fold edges of pastry over tomatoes.
  • Bake for 22-25 minutes or until golden brown. Let stand for 10 minutes. Use foil to transfer tart to serving platter. Cut into wedges to serve.

Nutrition Facts : Calories 116.2, Fat 7.9, SaturatedFat 3, Cholesterol 9.9, Sodium 109, Carbohydrate 7.6, Fiber 0.8, Sugar 0.5, Protein 3.8

BASIL TOMATO TART



Basil Tomato Tart image

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

Pastry for a single-crust pie (9 inches)
1-1/2 cups shredded part-skim mozzarella cheese, divided
5 to 6 fresh plum tomatoes
1 cup loosely packed fresh basil leaves
4 garlic cloves
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper

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 TART



Fresh Tomato Tart image

This is the perfect showcase for fresh, ripe summer tomatoes and basil. Good as part of a brunch or a light lunch or dinner. From the R.S.V.P. Letters to the Editor section of a June 1984 issue of Bon Apetit.1 cup prepared pesto may be substituted for the fresh basil, but I prefer the fresh basil- it makes a less-greasy final product. The recipe was requested from the Elephant's Delicatessen in Portland, Oregon.

Provided by Leslie in Texas

Categories     Breakfast

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 cup butter (1 1/2 sticks)
1 1/4 cups cold buttermilk
12 medium fresh tomatoes, diced (about 3 3/4 lbs.)
2 cups fresh basil, chopped
1 teaspoon salt
4 cups cheddar cheese, grated
4 cups swiss cheese, grated
1 1/2 cups mayonnaise, preferably homemade

Steps:

  • For pastry.
  • Preheat oven to 400 degrees.
  • Combine flour,baking powder, sugar and salt in large bowl.
  • Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
  • Gradually mix in buttermilk until dough just comes together.
  • Roll dough out between 2 sheets of waxed paper to fit a shallow 3-quart baking dish.
  • Peel off 1 sheet of paper;invert dough into dish.
  • Press dough into bottom and up sides; flute edges.
  • Baked until puffed and golden,about 15 minutes(if center rises, gently press down).
  • Set crust aside;reduce oven temperature to 375 degrees.
  • For Filling.
  • Mix tomatoes, basil and salt.
  • Spoon into crust.
  • Blend cheeses and mayonnaise; pat evenly over tomato mixture.
  • Bake until filling is heated through and cheese melts, 20 to 25 minutes.
  • Serve tart immediately.

Nutrition Facts :

FRESH TOMATO TART



Fresh Tomato Tart image

This tart is best with fresh-from-the-garden tomatoes. It's so pretty to the eye and tastes fabulous! -Julie Ferron

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon salt
6 tablespoons cold butter
2 tablespoons shortening
2 to 4 tablespoons ice water
FILLING:
3/4 pound fresh mozzarella cheese, thinly sliced
1/3 cup prepared pesto
2 medium ripe tomatoes, thinly sliced
Salt and pepper to taste

Steps:

  • In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack., Remove sides of tart pan. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper.

Nutrition Facts : Calories 361 calories, Fat 26g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 328mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

FRESH TOMATO TART



Fresh Tomato Tart image

A simple tart that truly highlights our luscious summer tomato crop. Use whatever crust you like - I think crescent rolls are quick and easy. Enjoy!

Provided by Julie 927

Categories     Lunch/Snacks

Time 40m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
3 -4 tomatoes, peeled & sliced
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
1 1/2 cups mozzarella cheese, grated

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.

Nutrition Facts : Calories 189, Fat 10, SaturatedFat 3.7, Cholesterol 30.9, Sodium 289.8, Carbohydrate 17.1, Fiber 1.6, Sugar 2.7, Protein 7.8

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