Mozzarella Tomato Black Olive Tarts Recipes

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THREE-ONION, SUN-DRIED TOMATO, OLIVE TART



Three-Onion, Sun-Dried Tomato, Olive Tart image

Yield Makes about 24 diamonds

Number Of Ingredients 13

a 1/4-ounce package (about 2 1/2 teaspoons) active dry yeast
a pinch of sugar
1/4 cup plus 2/3 cup lukewarm water
2 3/4 to 3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 pound white or yellow onions, chopped fine (about 3 cups)
1/2 cup sour cream
2 large eggs
1 cup thinly sliced red onion
1/3 cup thinly sliced scallion greens
1/4 cup minced drained sun-dried tomatoes packed in oil
1/3 cup minced Kalamata or other brine-cured black olives

Steps:

  • In a small bowl proof the yeast with the sugar in 1/4 cup of the water for 5 minutes, or until the mixture is foamy. In a large bowl stir together 2 3/4 cups of the flour, the salt, 1 tablespoon of the oil, the remaining 2/3 cup water, and the yeast mixture until the mixture forms a dough and knead the dough on a lightly floured surface, kneading in enough of the remaining 1/4 cup flour to form a soft dough. Knead the dough for 8 to 10 minutes more, or until it is smooth and elastic, and form it into a ball. Transfer the dough to a lightly oiled bowl, turning it to coat it well, and let it rise, covered loosely, in a warm place for 1 1/2 hours, or until it is double in bulk.
  • In a heavy skillet cook the white onions in the remaining 1 tablespoon oil over moderate heat, stirring occasionally, until they are softened and golden and let them cool. In a bowl whisk together the sour cream and the eggs and stir in the white onions and salt and pepper to taste.
  • Punch down the dough and roll it into a 17- by 13-inch rectangle on a lightly floured surface. Transfer the rectangle to a large baking sheet, with your fingers form a 1/4-inch rim around the edges of the rectangle, and spread the sour-cream mixture evenly over the dough. Scatter the red onion and the scallion greens over half the dough and scatter the sun-dried tomatoes and the olives over the remaining half. Bake the tart in the middle of a preheated 350°F. oven for 25 minutes, transfer it to a rack, and let it cool for 10 minutes. Cut the tart into 2-inch-wide diamonds.

TOMATO AND MOZZARELLA TART



Tomato and Mozzarella Tart image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 pound tomatoes, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
1 round pie dough (homemade or store-bought)
1 large egg, beaten with a splash of water for egg wash
6 ounces packaged shredded mozzarella
1 clove garlic, minced
1/4 cup chopped fresh basil, plus more for garnish
Flaky salt, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
  • Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
  • Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
  • Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!

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