Tomato Tart With Capers Anchovies And Caramelized Onions Recipes

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CHEF JOHN'S TOMATO TART



Chef John's Tomato Tart image

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

1 sheet frozen puff pastry, thawed and cut into quarters
2 ½ tablespoons Dijon mustard
1 large ripe tomato, sliced into 1/4-inch rounds
salt and freshly ground black pepper to taste
3 pinches herbes de Provence
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil, divided
1 pinch chopped fresh oregano
1 pinch chopped fresh parsley
1 pinch chopped fresh thyme

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



Fresh Tomato Tart image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

1 store-bought or homemade dough for tart shell
8 to 10 ounces mozzarella cheese, shredded
2 tablespoons chopped fresh basil, plus extra for garnish
4 to 6 plum tomatoes, sliced 1/4-inch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
Basil, chopped for garnish

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



Onion Tart With Leeks, Capers and Anchovy image

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

1/4 cup extra-virgin olive oil
3 medium onions, diced (about 3 cups)
Salt and pepper
3 medium leeks, white and tender green parts, diced (about 2 cups)
3 garlic cloves, minced
1/2 teaspoon chopped fresh thyme leaves
1 sheet store-bought all-butter puff pastry, thawed and rolled into a 10-inch circle (or use any favorite pie dough recipe)
2 teaspoons medium capers, rinsed
8 anchovy fillets
2 teaspoons snipped chives or chopped parsley

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



TOMATO TART WITH CARAMELIZED ONIONS, OLIVES & FONTINA image

Yield 1 tart

Number Of Ingredients 10

1 pre-made pie crust
TO FILL THE TART:
4 medium Onions, thinly sliced
1 Tbsp. Butter
4 small to medium (1½#) Tomatoes, sliced ¼ in. thick
4 oz. Italian Fontina Cheese, grated
½ c. Oil-Cured Black Olives, pitted
6 Anchovy Fillets, rinsed and patted dry
a few pinches Dried Oregano
Kosher Salt & Freshly Ground Black Pepper

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 ⠓ of the grated fontina. Spread the onions over the cheese and top with another ⠓ 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.

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