Rustic Tomato Basil Tart Recipes

RUSTIC TOMATO CHEESE TART

Steps:

• Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.

HEIRLOOM TOMATO TART

Steps:

• Sprinkle a large baking sheet with 1 teaspoon cornmeal., On a lightly floured surface, roll pastry into a 12-in. circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick thoroughly with a fork. Sprinkle with Asiago cheese., Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack., Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese; garnish with basil if desired. Serve immediately.,

RUSTIC TOMATO BASIL TART

Steps:

• Unroll pie crust on baking sheet. Top with 1 cup cheese, leaving a 1-1/2 inch border around edges. Arrange tomatoes in a single layer over cheese. Drizzle balsamic glaze evenly over tomatoes; top with basil and the remaining cheese.
• Fold edges of pie crust over filling, tucking and pressing down edges onto tart.
• Bake on lowest oven rack in a preheated 375 degrees F oven 25 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve warm or at room temperature.

RUSTIC TOMATO-BASIL TART

Steps:

• 1. Arrange tomato slices in a single layer on several layers of paper towels, sprinkle with 1/2 t. salt. 2. Preheat oven to 400. 3. Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 c. flour, 1/4 c. cornmeal, and 1/2 t. salt in large bowl, stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture, stir until soft dough forms. Knead gently 3 or 4 times. 4. Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; press into a 6-inch circle. Cover with 2 additional (16-inch) sheets of overlapping plastic wrap. Roll dough, still covered into a 14-inch circle; place on a large baking sheet in freezer 10 minutes or until plastic wrap can be easily removed. Sprinkle pizza stone or pizza pan with 1 T. cornmeal. Remove 2 sheets of plastic wrap from dough. Place dough, plastic wrap up, on baking sheet. Remove top sheets of plastic wrap. 5. Combine 1/4 c. basil, cheese, and oregano. Combine 2 T. flour and 1/2 t. salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Sift 1 T. flour mixture over cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes, top with remaining tomatoes. Fold edges of dough toward center; press to seal (dough will only partially cover tomatoes). Bake at 400 for 35 minutes or until crust is brown; let stand 10 minutes. Sprinkle with 1/4 c. basil and pepper.