Tomato Tart With Three Cheeses 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.

TOMATO TART

Steps:

• Preheat the oven to 375°F. Spray a rimmed baking tray with nonstick cooking spray. Line a large plate or baking sheet with paper towels and place the tomato slices on them. Using a second layer of paper towels, lightly blot the tops of the tomatoes. This will remove excess moisture and prevent your puff pastry from being soggy.
• Lightly dust a work surface with a bit of flour to prevent your puff pastry from sticking. Using a rolling pin, roll the dough into a 12 x 12-inch square. Place the puff pastry on the baking sheet. Using the tip of a sharp knife, cut a narrow border (about 3/4 of an inch) around all four edges, piercing the pastry but not cutting all the way through. Use a fork to prick the pastry all over within the borders.
• In a small bowl mix the mascarpone, goat cheese, shallot, and ¼ teaspoon salt. Using an offset spatula, evenly spread the mixture on the puff pastry, leaving ½-inch border on each side.
• Sprinkle the tomatoes on both sides with the remaining 3/4 teaspoon salt and arrange on the pastry. Drizzle with olive oil. Bake the tart on the center rack for 30-35 minutes or until the crust is light golden brown. Turn the oven to broil (or as high as it goes) and cook 2 to 3 minutes longer until the crust is nicely browned and the filling is bubbly. Watch closely to prevent burning.
• While the tart is baking, heat a small saucepan over medium-low heat and add the balsamic vinegar and sugar. Simmer the mixture for about 10 minutes or until the balsamic is slightly thickened and reduced. Garnish the tart with the balsamic vinegar, chives, and Maldon salt.

TOMATO TART WITH THREE CHEESES

Steps:

• Unfold pastry sheet on a lightly floured surface. Roll into a 12-in. square; transfer to a parchment-lined baking sheet. Prick with a fork. , Combine the mozzarella cheese, provolone cheese and basil; sprinkle over the pastry to within 1 in. of edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with Parmesan cheese., Bake at 400° for 15-20 minutes or until pastry is golden brown. Remove tart from baking sheet to a wire rack to cool for 5 minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature.

TOMATO-BASIL TART

Steps:

• Combine flour, butter, 1 egg, salt, and water in a large bowl and knead into a smooth dough. Shape into a ball, flatten, and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter.
• Sprinkle a work surface with flour and roll out dough into a circle big enough to cover bottom and sides of the prepared springform pan. Line pan with the dough. Prick dough several times with a fork.
• Bake pastry in the preheated oven for 20 minutes.
• Meanwhile, stir together remaining eggs, cream cheese, and sour cream using a wooden spoon. Fold in Italian cheese blend and season with salt and pepper. Fold in basil.
• Remove cooked pastry from oven and cover with 1 layer of tomato slices. Pour half the egg-cheese mixture on top and cover with another layer of tomato slices. Spread remaining egg-cheese mixture on top and cover with a final layer of tomato slices.
• Bake in the preheated until tart is set, about 45 minutes. Serve warm.

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!

CHEESE, HERB & TOMATO TART

Steps:

• Preheat oven to 425°.
• Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
• Brush bottom & sides of crust with mustard.
• Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
• Bake until pastry is golden, about 30-35 minutes.
• Lest rest for 10 minutes before serving. Cut into wedges.
• Notes:.
• •Pillsbury rolled crust works beautifully.
• •any spicy stone ground mustard will work.
• •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
• •I used both cheeses.