TOMATO AND CHEDDAR TARTLETS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 tartlets
Number Of Ingredients 7
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!
HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA
In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!
Provided by lolalobato
Categories Main Dish Recipes Savory Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
- Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
- Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
- Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
- Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g
MOZZARELLA APPETIZER TARTLETS
These little cups are so easy to make, but it looks like you spent a lot of time in the kitchen. I find that when I serve them I can't keep up with the demand. They are eaten up so fast and everyone wants more.-Carolyn Borougerdi, Irving, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine oil and 1 tablespoon Italian seasoning; set aside. In another small bowl, combine the cream cheese, garlic and remaining Italian seasoning; set aside., Flatten bread with a rolling pin. Brush one side with oil mixture; place oil side down in muffin cups. Spoon cream cheese mixture into each; top with chopped tomato and a cheese slice., Bake at 350° for 10-15 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 268mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
TOMATO AND MOZZARELLA TART
Steps:
- Preheat the oven to 400 degrees F.
- Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
- Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
- Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
- Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!
TOMATO AND MOZZARELLA TART
From America's Test Kitchen. A recipe designed to render a crispy crust. They say: "Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes. "
Provided by SweetSueAl
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
- With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
- With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
- Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
- Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
- With pizza wheel or knife, trim excess dough from corners.
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
- Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
- Transfer to wire rack; increase oven temperature to 425 degrees.
- While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.
- Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
- Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
- Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.
- Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
MOZZARELLA TOMATO TARTLETS
This is an easy appetizer. They can be made year round but are even better with garden-fresh tomatoes. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Cheese
Time 20m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- In small skillet, saute garlic in oil for 1 minute.
- Add the tomatoes; cook until liquid has evaportated.
- Remove from the heat; stir in the mozzarella cheese, basil and pepper.
- Spoon 1 teaspoonful into each tart shell.
- Top each with a piece of olive; sprinkle with Parmesan cheese.
- Place on an ungreased baking sheet.
- Bake at 450 degrees for 5-8 minutes or until bubbly.
Nutrition Facts : Calories 26.5, Fat 1.8, SaturatedFat 0.8, Cholesterol 4.5, Sodium 54.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 1.8
MOZZARELLA TOMATO TART
This simple tart, a little like a quiche, is perfect as a first course or snack. Add a salad to the menu and it can star as the main dish.
Yield makes 12 first-course servings or 8 main-dish servings
Number Of Ingredients 9
Steps:
- Roll out the pastry and fit it into the bottom and sides of an 11-inch tart pan with a removable bottom. Chill for 30 minutes.
- Sprinkle the sliced tomatoes with 1/2 teaspoon of the salt and place them on paper towels to drain. Turn the tomatoes over and pat dry.
- Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 350°F. Spread the mustard on the bottom of the pastry shell and sprinkle with the basil. Distribute the tomato slices and mozzarella over the basil.
- Mix the eggs and cream in a small bowl and season with the remaining 1/2 teaspoon salt and the pepper. Pour the mixture evenly over the tomatoes. Bake for 25 to 30 minutes, until the custard is set. Remove from the oven and cool on a wire rack.
TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO
A simple and colourful tart - great for enjoying with friends
Provided by Angela Nilsen
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
- Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
- Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.
Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium
MOZZARELLA, TOMATO & BLACK OLIVE TARTS
Enjoy the big Mediterranean flavours of James Martin's tasty tarts
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
- Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
- Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.
Nutrition Facts : Calories 712 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.79 milligram of sodium
More about "mozzarella tomato tartlets recipes"
PUFF PASTRY TOMATO TART WITH MOZZARELLA | JERNEJ KITCHEN
From jernejkitchen.com
4.1/5 (37)Total Time 35 minsCategory MainsCalories 319 per serving
- Clean the Heirloom tomatoes and cut them in 1 cm or 1/2-inch thick slices. Season the tomato slices slightly and place them on a wire rack, lined with parchment paper. Set aside for 5 minutes, then turn the tomatoes and leave them to sit for another 5 minutes. By doing this, we will prevent our tomato tart from becoming soggy and wet. Preheat the oven to 200 °C / 390 °F, or if you're using a fan-assisted oven preheat it to 175 °C / 350 °F.
- Make the filling. In a bowl, stir to combine ricotta (or cream cheese), diced garlic, and olive oil. Season to taste with salt and pepper. Unroll the puff pastry and trim it to a 30 cm x 35 cm (12-inch x 14-inch) rectangle. Roll the edges so that the rectangle fits the baking sheet. Using a fork, prick the dough all over, but leaving out the edges.
- Brush the center of the dough (leaving out the edges) with olive oil. Spread the ricotta filling on top. Arrange the tomato slices over the ricotta. Drizzle with olive oil and lightly season with black pepper. Place in the preheated oven on the lowest rack. Bake for 10 minutes at 200 °C / 390 °F, or if you're using a fan-assisted oven at 175 °C / 350 °F. Wearing protective kitchen gloves transfer the tart to the middle rack and continue to bake for 15 - 20 minutes or until the puff pastry is golden and crispy and the tomatoes remain juicy and delicious.
- Remove the baked Puff Pastry Tomato Tart from the oven. Tear the fresh mozzarella cheese on top and sprinkle with fresh basil leaves. Serve as soon as possible.
TOMATO, MOZZARELLA AND BASIL TARTS RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (2)Servings 4Cuisine Italian RecipesCategory Mozzarella Recipes
- On a sheet of baking paper, roll out the pastry until it is 3mm thick. Put the tartlet tin on top and use a knife to cut out 4 circles of pastry about 3cm wider than the tin.
- Carefully lift up the pastry rounds and put them into each tin. Ease it into the corners, then use your finger to gently press the pastry into the edges. Roll a rolling pin over the top of the tartlet tin to neaten and trim off the edges, then prick the base with a fork – this will stop air bubbles forming during baking.
- To make sure the pastry case is crisp, you have to part-bake it before it is filled. (See our how-to video below) Put a square of baking paper onto the pastry in each tin, then tip in some baking beans, dried chickpeas or dry rice to weigh down the paper.
- Put the tartlet tins on a baking tray and chill for 15 minutes (this will make sure the pastry doesn’t shrink as it cooks). Preheat the oven to 220°C/fan200°C/ gas 7. Bake the tartlets for 10-15 minutes until the pastry is pale-golden.
TOMATO AND MOZZARELLA TART - AHEAD OF THYME
From aheadofthyme.com
5/5 (8)Total Time 45 minsServings 2
- Heat the olive oil in a pan and gently cook the red onions and garlic over low-medium heat until softened and caramelised.
- Add the vinegar to deglaze the pan and cook until all the liquid has evaporated and you are left with jammy, soft onions.
- In the meantime, roll out the puff pastry and line the greased tart tin(s). Use a fork to pierce holes into the base of the pastry, then lay over parchment paper over and fill with baking beans. Blind bake in the oven for 5 minutes, then carefully remove the baking beans and parchment and bake for an additional 5 minutes.
TOMATO AND MOZZARELLA TARTS | PAULA DEEN
From pauladeen.com
TOMATO AND MOZZARELLA TARTLETS RECIPE | EAT SMARTER USA
From eatsmarter.com
MOZZARELLA TOMATO TART - OH SWEET BASIL
From ohsweetbasil.com
TOMATO AND MOZZARELLA PUFF PASTRY TART | DINNER RECIPES - GOODTO
From goodto.com
EGGPLANT, TOMATO, AND SMOKED MOZZARELLA TART RECIPE
From myrecipes.com
TOMATO AND MOZARELLA TARTLETS RECIPE
From epicurious.com
ROASTED TOMATO, THYME AND BUFFALO MOZZARELLA TART | ELLE GOURMET
From ellegourmet.ca
TOMATO BASIL TART WITH WHIPPED MOZZARELLA - RECIPES | PAMPERED …
From pamperedchef.ca
HEIRLOOM TOMATO AND MOZZARELLA TART RECIPE - FOOD REPUBLIC
From foodrepublic.com
71 TOMATO RECIPES THAT TASTE EXACTLY LIKE SUMMER | EPICURIOUS
From epicurious.com
17 SUMMER RECIPES OUR FOOD STAFF CAN’T WAIT TO MAKE
From nytimes.com
TOMATO-MOZZARELLA TARTS RECIPE | EAT SMARTER USA
From eatsmarter.com
You'll also love