CHEESE, TOMATO & PESTO TART
Easy-to-make with just five ingredients
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
- Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.
Nutrition Facts : Calories 475 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.63 milligram of sodium
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
OKA CHEESE RIPE TOMATO PESTO TARTS
Oka is a Canadian cheese made in the Province of Quebec. It originated in 1893. It has creamy mild flavor and melts well. These tarts would be great in midsummer when the tomatoes are at their best. They could be served as an appy or as part of a brunch or luncheon menu. I am including the baking of the shells as preparation time asthe fillingcan be made as they bake
Provided by conniecooks
Categories Cheese
Time 30m
Yield 6 tarts
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350°F (180°C).
- Roll dough to 1/4 inch (0.5 cm) thickness. Cut six - 5 inch (12-cm) squares. Set aside.
- In a bowl, beat the egg. Add milk. Brush dough pieces with beaten egg. Fold the sides 1-inch (2.5-cm) to create shell with points. Brush the folded sides with beaten egg. Bake for 15 minutes.
- Melt butter in saucepan and sauté garlic, simmer for about 2 minutes.
- Add tomatoes and cook 2 or 3 minutes. Add pesto, salt and pepper and mix gently. Remove from heat.
- Remove cooked pie crusts from oven and spread evenly with the pesto and tomato mix.
- Add grated Oka cheese.
- Return to oven for 2 or 3 minutes to melt the cheese.
- Serve hot.
Nutrition Facts : Calories 775.8, Fat 51.6, SaturatedFat 14.4, Cholesterol 45.8, Sodium 774.2, Carbohydrate 68.2, Fiber 6.5, Sugar 2.5, Protein 10.7
HEIRLOOM TOMATO TART
Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.
Provided by Vallery Lomas
Categories brunch, dinner, pies and tarts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
- Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
- Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
- Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
- Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
TOMATO PESTO TART
Recipe courtesy of "Hunt's". Seeing as DH and I LOVE pesto, I look for all kinds of ways to use it. This side dish would go great with grilled chicken, fish or steak or punch up a great tomato soup. I have NOT tried this recipe, so please feel free to offer suggestions...
Provided by MrsKnox2016
Categories Grains
Time 30m
Yield 9 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F and lightly grease baking sheet.
- Unfold puff pastry on lightly floured surface, roll out into 12-inch square.
- Crimp edges (or gently fold over 1/2 inch of edge).
- Spread pesto evenly over top, sprinkle with cheese.
- Top with thin tomato slices, top with rest of cheese.
- Bake 17 to 20 minutes or until golden brown.
Nutrition Facts : Calories 195.3, Fat 13.2, SaturatedFat 4.3, Cholesterol 9.8, Sodium 204.8, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 5.1
PESTO CHEESE TARTS
Make and share this Pesto Cheese Tarts recipe from Food.com.
Provided by Halcyon Eve
Categories Cheese
Time 20m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine all ingredients except tart shells. Spoon by heaping teaspoonfuls into shells.
- Place on an ungreased baking sheet and bake at 375°F for 8-12 minutes or until lightly browned.
Nutrition Facts : Calories 33.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 5.2, Sodium 81.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 1.4
PESTO CHEESE TARTS
Jean Kern's quick and easy tarts are perfect party fare. "Whether I make them for an event or a simple family gathering, everyone always raves about them," she writes from Charlotte, North Carolina.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 15 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned.
Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 68mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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