Mccormicks Tomato Goat Cheese Rosemary Tart Recipes

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TOMATO, GOAT CHEESE AND ROSEMARY TART



Tomato, Goat Cheese and Rosemary Tart image

Slices of juicy summer tomatoes, creamy goat cheese and rosemary combine to make this savory tart. Cut into thin wedges to serve as an appetizer. Photo credit: Sommer Collier from A Spicy Perspective.

Provided by McCormick

Categories     Appetizers,

Yield 8

Number Of Ingredients 9

1 refrigerated pie crust (from 14.1-ounce package)
1 1/2 tsps McCormick® Rosemary Leaves finely crushed
1/2 tsp McCormick® Garlic Powder
1/2 tsp McCormick® Oregano Leaves
1/4 tsp McCormick® Black Pepper, Coarse Ground
1/4 tsp Sea Salt from McCormick® Sea Salt Grinder
2 oz goat cheese (chèvre), softened
1/4 cup light whipped cream cheese
2 medium tomatoes thinly sliced

Steps:

  • Preheat oven to 400°F. Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended.
  • Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
  • Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 153 Calories

TOMATO & GOAT CHEESE CROSTATA



Tomato & Goat Cheese Crostata image

I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
3 tablespoons ice water
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped leeks, white and light green parts, spun dry (4 leeks)
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 pound heirloom tomatoes, cored and sliced 3/8 inch thick (see Cook's Notes)
Good olive oil
4 ounces creamy fresh goat cheese, crumbled
1 egg beaten with 1 tablespoon milk, for egg wash
Chopped fresh basil leaves and chives

Steps:

  • For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
  • Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
  • On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.

TOMATO AND GOAT CHEESE TARTS



Tomato and Goat Cheese Tarts image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 4 individual tarts

Number Of Ingredients 11

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into four 1/4-inch-thick slices
3 tablespoons julienned basil leaves

Steps:

  • Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  • Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

MCCORMICK'S TOMATO, GOAT CHEESE AND ROSEMARY TART



Mccormick's Tomato, Goat Cheese and Rosemary Tart image

Slices of juicy summer tomatoes, creamy goat cheese and antioxidant-rich rosemary combine to make this savory tart. Cut into thin wedges to serve as an appetizer. Found this on the McCormick web site. Would like to thank French Tart for her wonderful photos of this recipe.

Provided by Debbwl

Categories     < 60 Mins

Time 35m

Yield 8 appetizer

Number Of Ingredients 9

1 refrigerated pie crust (from 15-ounce package)
1 1/2 teaspoons rosemary, finely crushed
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1/4 teaspoon black pepper, Coarse Ground
1/4 teaspoon sea salt
2 ounces goat cheese, softened (chevre)
1/4 cup low-fat whipped cream cheese
2 medium tomatoes, thinly sliced

Steps:

  • Preheat oven to 400°F Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended.
  • Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
  • Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.

TOMATO & GOAT CHEESE TART



Tomato & Goat Cheese Tart image

Make and share this Tomato & Goat Cheese Tart recipe from Food.com.

Provided by Green.Chef

Categories     Cheese

Time 55m

Yield 2 6-inch tarts, 2-4 serving(s)

Number Of Ingredients 12

1 (16 ounce) package puff pastry
1 medium onion
1 -2 garlic clove
2 -3 tablespoons olive oil
salt & pepper
1/4 cup dry white wine (like Chardonnay)
2 tablespoons fresh thyme
2 tablespoons parmesan cheese, grated
2 ounces goat cheese
1 tomatoes
4 -5 basil leaves
6 slices parmesan cheese

Steps:

  • Defrost puff pastry according to package directions.
  • Peel, quarter, and thinly slice the onion. Peel and mince garlic.
  • Heat 1 T oil in medium sautee pan. Sautee onions and garlic over medium heat until the onions are soft and beginning to caramelize.
  • Season onions with salt and pepper, deglaze with wine, and stir in thyme.
  • Once the puff pastry is defrosted, unfold it onto a cutting board. Cut 2 6-inch rounds out of defrosted puff pastry. You can use a small plate or saucer and a paring knife for this. Put the puff pastry onto a baking sheet lined with parchment paper.
  • Score the puff pastry 1/2-inch from edge. This will allow the edge to rise more, creating a crust. The ingredients will go within this circle, leaving the edge empty.
  • Sprinkle the grated parmesan within the scored circle. Top with caramelized onions.
  • Crumble the goat cheese and sprinkle over the onions.
  • Slice the tomato in half. Cut 1 thick slice from each half of the tomato (1-inch thick). Place in the center of the tart, over the onions and cheese.
  • Drizzle 1-2 T olive oil over the tomatoes to encourage browning.
  • Julienne the basil, and sprinkle evenly over the tomato.
  • Put a few slices of parmesan on top of each tart and sprinkle with salt and pepper.
  • Bake at 425F for 20-25 until golden brown.

Nutrition Facts : Calories 1558.3, Fat 110, SaturatedFat 30.5, Cholesterol 26.8, Sodium 794.3, Carbohydrate 113.2, Fiber 5.5, Sugar 6.7, Protein 26

BLUEBERRY GOAT CHEESE TART



Blueberry Goat Cheese Tart image

It is a different flavour introducing goat cheese to the cheese tart, it is light and very tasty. Given to me by a friend after she served it at a meeting in her home.

Provided by mickey Canada

Categories     Cheesecake

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 lb softened goat cheese
1/2 cup white sugar
3 eggs, beaten
1 teaspoon orange zest (grated)
1 teaspoon vanilla
1/2 cup sour cream
1 cup fresh blueberries

Steps:

  • In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
  • Blend in the egg and again beat until smooth and scrape the sides again as you go along.
  • Add sour cream to the mixture.
  • Strain the mixture through a sieve and then add the orange zest.
  • Arrange the berries on a prebaked shortbread crust shell.
  • Pour the mixture into the crust and bake at 350°F for 30 minutes.
  • Note: You may use raspberries or other seasonal fruit, stay away from the frozen fruits.

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