Tomatoquichetartlets Recipes

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TOMATO BASIL TARTLETS



Tomato Basil Tartlets image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (10 by 9-inch) sheet frozen puff pastry, thawed
1/3 cup olive tapenade
1 cup (2 1/2 ounces) shredded fontina cheese
8 cherry tomatoes, quartered
6 basil leaves, chopped
Fleur de sel or other large flake sea salt

Steps:

  • Special equipment: a 2 1/4-inch round cookie cutter
  • Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
  • Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
  • Transfer the tartlets to a platter and garnish with a pinch of fleur de sel.

TOMATO QUICHE



Tomato Quiche image

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! -Heidi Anne Quinn, West Kingston, Rhode Island

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust deep-dish pie
1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups Monterey Jack cheese, divided
4 large eggs, room temperature
1-1/2 cups half-and-half cream

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 484 calories, Fat 35g fat (21g saturated fat), Cholesterol 191mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

TOMATO TARTLETS



Tomato Tartlets image

Provided by Florence Fabricant

Categories     appetizer

Time 1h10m

Yield 36 tartlets

Number Of Ingredients 8

2 cups flour
1 teaspoon salt
10 tablespoons cold butter, in pieces
1/3 cup ice water (approximately)
1/2 cup sour cream
18 ripe cherry tomatoes
2 tablespoons extra-virgin olive oil
1/3 cup grated Gruyere cheese

Steps:

  • Mix the flour and salt. Using a pastry blender, a fork, your fingertips or food processor, cut in the butter until the mixture is crumbly. Add enough of the water, stirring lightly or processing briefly, until the mixture clings together to form dough.
  • Roll the dough to one-eighth-inch thickness on a lightly floured board. Use a two-inch round cutter to cut circles. Fit these into tiny tartlet pans with depressions of about one-and-a-half inches in diameter.
  • Preheat oven to 400 degrees.
  • Spoon a dab of sour cream into each tartlet. Remove the hulls from the tomatoes and slice each tomato in half. Place a tomato half, cut side up, in each tartlet. Brush the tomatoes lightly with oil and sprinkle with cheese.
  • Bake about 20 minutes, until the pastry is lightly browned. Allow to cool briefly and serve with cocktails.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams

TOMATO TARTLETS



Tomato Tartlets image

Categories     Tomato     Appetizer     Bake     Vegetarian     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

3 tablespoons plus 1/3 cup olive oil
1/2 cup chopped onion
4 garlic cloves, minced
3 1/2 cups chopped seeded peeled plum tomatoes (about 2 1/4 pounds)
3 fresh sage leaves
1 fresh rosemary sprig
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
6 plum tomatoes, sliced into 1/8-inch-thick rounds
2 tablespoons minced fresh basil

Steps:

  • Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add chopped onion and 2 minced garlic cloves and sauté until translucent, about 5 minutes. Add chopped tomatoes, sage leaves and rosemary sprig to skillet. Simmer tomato mixture until reduced to 1 1/2 cups thick purée, about 30 minutes. Set aside.
  • Preheat oven to 425°F. Roll out 1 puff pastry sheet to thickness of 1/8 inch. Using 7-inch-diameter plate as guide, cut out 3 pastry dough rounds. Repeat with remaining puff pastry sheet, forming a total of 6 rounds. Place 3 rounds on each of 2 large baking sheets.
  • Spread generous 2 tablespoons tomato purée over each puff pastry round, leaving 1/2-inch border around edge. Arrange tomato rounds over purée on pastry. Sprinkle tomatoes with salt and pepper. Bake until tart crusts are golden, about 15 minutes.
  • Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in bowl. Gradually whisk in remaining 1/3 cup oil.
  • Drizzle 1 tablespoon basil-oil mixture over each tartlet and serve.

TOMATO AND CHEDDAR TARTLETS



Tomato and Cheddar Tartlets image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h20m

Yield 6 tartlets

Number Of Ingredients 7

One 14-ounce box refrigerated rolled pie crusts (2 pie rounds)
24 cherry tomatoes, halved crosswise
1 tablespoon minced garlic
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping cup grated extra-sharp aged white Cheddar
Small fresh basil leaves, for garnish

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!

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

TOMATO TARTLETS



Tomato Tartlets image

BENEDICTINE NUNS

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 17

4 ounces plain flour
Salt
1 ounce butter
1 ounce lard
1 tablespoon freshly grated Parmesan cheese, optional
Cold water
1 pound tomatoes
2 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon oregano
Salt and freshly ground black pepper
6 anchovy fillets, chopped or small can of tuna or 4-ounce piece fresh tuna
1 ounce strong Cheddar, grated
2 large eggs
1/4 (1/2 cup) pint single cream
1 ounce stoned black olives, chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese and bind with a little cold water. Chill for 30 minutes and then roll out to line an 8-inch flan dish. Chill again for 30 minutes.
  • Cover with foil and baking beans and bake blind in the oven for 10 minutes. Remove foil and baking beans and cook for a further 5 minutes. (If continuing with the recipe leave the oven on.)
  • Peel the tomatoes, seed, slice, strain and save the juice.
  • In a small pan heat the oil over a low heat and saute the onion until soft, add the garlic and oregano and cook for 1 minute. Add the tomato juice, season and cook until the juice is almost absorbed. Put this in the pastry case (shell) and cover with the fish. (If you are using fresh tuna cook it in a pan with a little more oil for about 2 minutes turning as necessary, then flake it.) Cover with the tomatoes and grated cheese. Whisk the eggs with the cream and pour over the tomatoes, scattering the olives on top. Bake in the oven for 15 to 20 minutes.
  • Serve hot or cold with a green salad, or a salad of green beans, or deep fried French Beans which you have dipped in batter

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