Multicolored Tomato Tartlets Recipes

MULTICOLORED TOMATO TARTLETS

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment or waxed paper. Slice stem and bottom ends from tomatoes. Slice remaining tomato crosswise into rounds 1/2 inch thick. You will need 6 or more nice rounds (see Step 2). If you like, you can cut rounds from 6 different-colored tomatoes. (Use leftover tomato for another recipe.)
• Dust a flat surface with flour, and unfold pastry onto the surface. Cut pastry into circles about 1 inch wider than tomato slices. You will need at least 6 circles. (If your tomato slices are small and you can cut more than 6 circles out of the puff pastry, cut more rounds of both tomato and pastry. The important thing is that the pastry circles be close to an inch larger than the tomato slices.)
• Transfer pastry to baking sheet. Spread some mascarpone, if using, over each pastry circle. Sprinkle pastry with basil; top with a tomato slice. Pinch edges of pastry up around edges of tomato. Season tomato rounds with salt and pepper. Scatter Parmesan over rounds. Bake until pastry is puffed and golden, 10 to 12 minutes. Serve warm.

TOMATO TARTLETS

Steps:

• Mix the flour and salt. Using a pastry blender, a fork, your fingertips or food processor, cut in the butter until the mixture is crumbly. Add enough of the water, stirring lightly or processing briefly, until the mixture clings together to form dough.
• Roll the dough to one-eighth-inch thickness on a lightly floured board. Use a two-inch round cutter to cut circles. Fit these into tiny tartlet pans with depressions of about one-and-a-half inches in diameter.
• Preheat oven to 400 degrees.
• Spoon a dab of sour cream into each tartlet. Remove the hulls from the tomatoes and slice each tomato in half. Place a tomato half, cut side up, in each tartlet. Brush the tomatoes lightly with oil and sprinkle with cheese.
• Bake about 20 minutes, until the pastry is lightly browned. Allow to cool briefly and serve with cocktails.

TOMATO AND CHEDDAR TARTLETS

Steps:

• Preheat the oven to 375 degrees F.
• Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes.
• In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine.
• Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly.
• To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves.
• These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers!

TOMATO TARTLETS

Steps:

• Preheat the oven to 400 degrees F.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese and bind with a little cold water. Chill for 30 minutes and then roll out to line an 8-inch flan dish. Chill again for 30 minutes.
• Cover with foil and baking beans and bake blind in the oven for 10 minutes. Remove foil and baking beans and cook for a further 5 minutes. (If continuing with the recipe leave the oven on.)
• Peel the tomatoes, seed, slice, strain and save the juice.
• In a small pan heat the oil over a low heat and saute the onion until soft, add the garlic and oregano and cook for 1 minute. Add the tomato juice, season and cook until the juice is almost absorbed. Put this in the pastry case (shell) and cover with the fish. (If you are using fresh tuna cook it in a pan with a little more oil for about 2 minutes turning as necessary, then flake it.) Cover with the tomatoes and grated cheese. Whisk the eggs with the cream and pour over the tomatoes, scattering the olives on top. Bake in the oven for 15 to 20 minutes.
• Serve hot or cold with a green salad, or a salad of green beans, or deep fried French Beans which you have dipped in batter