Tangy Tomato Tart Pie Recipes

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TANGY TOMATO PIE TART RECIPE



Tangy Tomato Pie Tart Recipe image

Tangy Tomato Pie Tart is an easy to make simple recipe that is great for evening snacks or get together parties. One can make regular size tart or bite sized small tart. Filled with some oven roasted tomatoes, herbs and cheese they taste just awesome. It is easy to make and is loved by everyone. The taste of tomatoes and herbs adds an extra flavour to the recipe. Serve Tangy Tomato Pie Tart along with Linzer cookies and Masala tea for your tea get together during this weekend. If you like this recipe, you can also try other tart recipes such as Summer Fruit Tart Recipe Tart Provencal With Ratatouille Recipe Summer Fruit Tart Recipe

Provided by Smitha Kalluraya

Time 1h30m

Yield Makes: 4-5 servings Servings

Number Of Ingredients 12

1/2 kg Tomato
10 cloves Garlic
Cheese , grated, as required
Mixed Herbs (Dried) , as required
Red Chilli flakes , as required
3 tablespoon Extra Virgin Olive Oil
Salt , a pinch or two (adjust)
2 cups All Purpose Flour (Maida)
150 grams Butter (Salted) , chilled, cubed
Salt , to taste
1 tablespoon Sugar
1/2 cup Chilled water

Steps:

  • To begin making Tomato Tart Recipe, make pastry dough first. Add flour, salt, sugar and butter cubes into a wide bowl. Using your fingertips break all the butter cubes and rub it with flour. Add chilled water little at a time and knead to make a smooth dough.
  • Roll the dough and cover it with cling wrap and place it in fridge for min 1 hour.
  • Next prepare the stuffing. Pre heat oven at 180 C for 10 minutes.
  • Take a roasting tray. Place sliced cherry tomatoes and garlic cloves. Drizzle olive oil, mixed herbs, red chilli flakes, pepper and salt. Mix everything well.
  • Roast in the oven for 20 minutes or until the tomatoes have reduced by half their size.
  • Next step is to prepare the pie crust. Remove pastry from refrigerator and allow it to come to room temperature for 10 minutes. Divide the dough into equal portions and roll the dough to about 2-3 mm thick.
  • Place the dough on the prepared sheet pan and trim the edges. Refrigerate again for 10 minutes.
  • Fill a parchment sheet with lentils (This is avoids the tart to puff up and later the beans are removed and are not the part of the recipe). Place it over the tart dough that will be baked.
  • Bake for 15 minutes or until you see brown spots on the tart.
  • Remove the uncooked beans parchment filling, Squeeze the garlic bulbs on the tart. Spread it and later fill the tart with roasted tomatoes and top it with grated cheese .Sprinkle some more salt and pepper powder over the top and sprinkle some herbs. Bake in oven for about 15 minutes.
  • Serve Tangy Tomato Pie Tart along with Linzer cookies and Masala tea for your tea get together during this weekend.

TANGY TOMATO TART (PIE)



Tangy Tomato Tart (Pie) image

I am an American living in France and have had a few experiences with making a traditional 'Tarte Tomate' recipe. I have never quite gotten it right, but this weekend I decided to break the rules and make it how I thought it would taste best, and it worked for me! Even if you don't usually love tomatoes I would recommend giving this a try. If you can use heritage (coeur de boeuf) tomatoes, do it! That is what I used today and it was great. I think the quality of the tomatoes will make a difference for the recipe.

Provided by pocohr

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 8

Number Of Ingredients 11

1 (10 inch) unbaked flaky pie crust
3 sprigs fresh oregano, leaves removed
3 sprigs fresh thyme, leaves removed
1 ½ tablespoons grainy Dijon mustard
1 ½ teaspoons honey
1 teaspoon pressed garlic
6 tablespoons olive oil
3 tomatoes, cut into 1/4-inch slices
1 tablespoon grated Parmesan cheese, or to taste
1 sprig fresh oregano, leaves removed
1 sprig fresh thyme, leaves removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
  • Lay the pie crust into the prepared tart pan. Whisk leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic, and olive oil to a creamy paste. Spread mixture over the bottom of the pie crust to completely cover. Lay tomato slices over the mustard mixture, covering the bottom of the crust. Sprinkle Parmesan cheese over the tart; top with leaves from 1 sprig oregano and 1 sprig thyme.
  • Bake in the preheated oven until the crust is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 250.9 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 19.6 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 227 mg, Sugar 2.7 g

TOMATO FONTINA TART



Tomato Fontina Tart image

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

Provided by dandelionleaf

Categories     Savory Pies

Time 1h

Yield 1 tart, 8 serving(s)

Number Of Ingredients 7

1 pie crust
4 small tomatoes (Early Girl or Roma are best)
1/2 lb Fontina cheese, grated
2 roasted garlic cloves
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees. Prepare unbaked pie crust in a tart pan or pie pan. Place a layer of grated cheese on the bottom of the crust. Put the roasted garlic through a garlic press and dab it on top of the cheese, evenly distributed. Core tomatoes, then slice very thinly. Place one layer of tomato on top of the cheese, not too close together. Sprinkle tops of tomato slices with salt and pepper. Mince rosemary leaves and sprinkle on top. Add another layer of cheese, then add a second layer of tomato overlapping gaps in the first. Sprinkle with salt again (just on tomatoes), then top with remaining cheese. Bake for 30-45 minutes, until cheese is just browned and bubbly. Serve warm.

Nutrition Facts : Calories 233.8, Fat 16.4, SaturatedFat 7.3, Cholesterol 32.9, Sodium 491.9, Carbohydrate 12.8, Fiber 1.4, Sugar 1.7, Protein 9.1

TANGY TOMATO TART (PIE)



Tangy Tomato Tart (Pie) image

"I am an American living in France and have had a few experiences with making a traditional 'Tarte Tomate' recipe. I have never quite gotten it right, but this weekend I decided to break the rules and make it how I thought it would taste best, and it worked for me! Even if you don't usually love tomatoes I would recommend giving this a try. If you can use heritage (coeur de boeuf) tomatoes, do it! That is what I used today and it was great. I think the quality of the tomatoes will make a difference for the recipe."

Provided by pocohr

Yield 8

Number Of Ingredients 11

1 (10 inch) unbaked flaky pie crust
3 sprigs fresh oregano, leaves removed
3 sprigs fresh thyme, leaves removed
1 1/2 tablespoons grainy Dijon mustard
1 1/2 teaspoons honey
1 teaspoon pressed garlic
6 tablespoons olive oil
3 tomatoes, cut into 1/4-inch slices
1 tablespoon grated Parmesan cheese, or to taste
1 sprig fresh oregano, leaves removed
1 sprig fresh thyme, leaves removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
  • Lay the pie crust into the prepared tart pan. Whisk leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic, and olive oil to a creamy paste. Spread mixture over the bottom of the pie crust to completely cover. Lay tomato slices over the mustard mixture, covering the bottom of the crust. Sprinkle Parmesan cheese over the tart; top with leaves from 1 sprig oregano and 1 sprig thyme.
  • Bake in the preheated oven until the crust is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.

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