CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
FRESH TOMATO TART
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.
ONION TART WITH LEEKS, CAPERS AND ANCHOVY
Though this tart may seem complicated, it's actually rather simple to put together. Once you make the savory onion mixture, all that's left to do is spread it on a sheet of rolled-out puff pastry, top it with anchovy fillets and capers, and bake it to a golden brown. Use any kind of flaky pastry or pie dough you wish, or even spread the mixture on yeasted pizza dough. Accompany with a salad of small lettuce greens if desired. The tart is delicious served warm or at room temperature.
Provided by David Tanis
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees.
- Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
- Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
- Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
- Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
- Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.
TOMATO TART WITH CARAMELIZED ONIONS, OLIVES & FONTINA
Yield 1 tart
Number Of Ingredients 10
Steps:
- 1 - Caramelize the onions. Melt 1 Tbsp. butter in a wide sauté pan over medium-low heat. Add the sliced onions, season with a ½ tsp. kosher salt, and cook until dark and sweet, about 45 minutes, stirring periodically. When they are thoroughly caramelized, season with a few twists of black pepper, and allow to cool to room temperature before filling the tart shell. 2 - Preheat the oven to 425°. If you have a pizza stone, preheat it to cook the tart on (this helps ensure a crisp bottom). 3 - Fill the tart shell. Sprinkle the chilled shell with about â of the grated fontina. Spread the onions over the cheese and top with another â of the cheese. Layer the tomato slices, shingling slightly, as needed. Sprinkle the tomatoes with a little oregano and black pepper. Top with remaining cheese, olives, and anchovies. 4 - Bake the tart on the hot pizza stone for 45-55 minutes, until the crust is golden and cooked through and the tomatoes are soft and tender. Remove from the oven and cool on a wire rack for at least 30 minutes before serving so the slices will hold together.
More about "tomato tart with capers anchovies and caramelized onions recipes"
CHEESY TOMATO TART WITH CARAMELIZED ONIONS - JUST A TASTE
From justataste.com
5/5 (2)
Total Time 1 hr 5 mins
Category Appetizer, Snack
Calories 358 per serving
- In a medium sauce pan set over medium heat, add the butter and onions and cook, stirring, until the butter is melted.
- Add the sugar and cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Add the garlic, thyme and rosemary and cook until garlic is golden, about 5 minutes. Transfer the mixture to a bowl to cool completely.
- In a stand mixer fitted with paddle attachment, beat together the goat cheese, cream cheese , eggs, ½ teaspoon salt and ¼ teaspoon pepper. Add caramelized onion mixture and mix.
PISSALADIèRE (CARAMELIZED ONION AND TOMATO TART)
From homemadeitaliancooking.com
Servings 6
Estimated Reading Time 3 mins
Category Appetizer
Total Time 1 hr 35 mins
- Melt butter in a large skillet over low heat. Add 1 tablespoon oil, onions, and salt and cook stirring once or twice for fifteen minutes or until the onions begin to brown. Mix in a splash of the champagne/wine and stir.
- Continue to cook for about an hour, stirring often until the onions are golden and have caramelized. If the onions look dry, add splashes of more wine/champagne as needed.
- While the onions are cooking, roll out the dough on a floured board to fit a 9 X 13 baking sheet. Brush the baking sheet with a light layer of olive oil. Place the dough on the pan. Brush the top of the dough with a light layer of olive oil, especially on the borders.
TOMATO TART WITH CARAMELIZED ONIONS, OLIVES
From food52.com
Servings 6-8
Category Appetizer
HEIRLOOM TOMATO TART | RICARDO
From ricardocuisine.com
PISSALADIèRE (CARAMELIZED ONION & ANCHOVY TART) - DEL'S …
From delscookingtwist.com
CARAMELIZED ONION AND BALSAMIC TOMATO TARTS. - HALF …
From halfbakedharvest.com
CARAMELIZED ONION & TOMATO TART - THE PERKS OF BEING US
From theperksofbeingus.com
SAVORY CARAMELIZED ONION AND TWO-TOMATO TART RECIPE - CUISINART
From cuisinart.com
TOMATO TART RECIPE | MYRECIPES
From myrecipes.com
SAUSAGE CARAMELIZED ONION TART | TOMATO CHEDDAR TART - TASTE …
From tasteandsee.com
CARAMELIZED ONION & TOMATO TART RECIPE - SUGAR MAPLE FARMHOUSE
From sugarmaplefarmhouse.com
ONION AND TOMATO TART WITH ANCHOVIES RECIPE - BAKER RECIPES
From bakerrecipes.com
FRESH TOMATO TARTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
TOMATO TART WITH CAPERS, ANCHOVIES, AND CARAMELIZED ONIONS RECIPE …
From eatyourbooks.com
TOMATO TART WITH OLIVE OIL CRUST + CRISPY CAPERS
From dinnerwithjulie.com
TOMATO, ONION, OLIVE AND ANCHOVY TART RECIPE ON FOOD52
From food52.com
HEIRLOOM TOMATO TART WITH CARAMELIZED ONIONS & CAPERS
From jlohr.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search