RUSTIC TOMATO CHEESE TART
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
RUSTIC TOMATO AND RICOTTA TART
Provided by Food Network
Categories dessert
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
- Preheat the oven to 375 degrees F.
- On a floured surface, roll the dough out to a rough circle, about 14 to 15 inches in diameter. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, "rustic" edge to the tart.
- Filling: In a small mixing bowl whisk together the ricotta, egg white, sugar, and lemon zest. Using a rubber spatula, gently spread the ricotta filling over the bottom of the tart. Then arrange the tomato halves in concentric circles, cut side up, over the ricotta. Drizzle the honey over.
- With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar. Bake until fruit is tender and the underside of the tart is browned, about 25 to 30 minutes.
RUSTIC TOMATO TART
This savory entrée tart gets its flavor inspiration from the best-loved BLT combo, and a prepared pie crust makes prep super simple.
Provided by My Food and Family
Categories Recipes
Time 49m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Unroll pie crust onto baking sheet. Arrange tomato slices in circular pattern on crust, overlapping slices as necessary to leave a 1-1/2-inch border around edge. Combine cheese and mayo; spread over tomatoes. Fold edge of crust over tomatoes.
- Bake 20 to 24 min. or until cheese is melted and crust is golden brown. Meanwhile, cook bacon until crisp.
- Cool tart 10 min. Crumble bacon. Top tart with arugula and bacon.
Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 620 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 2 g, Protein 11 g
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