HEIRLOOM TOMATO AND BASIL TART
Provided by Giada De Laurentiis
Categories appetizer
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
- For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
- Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.
FRESH TOMATO BASIL TART
This tart is the perfect way to celebrate the bounty of your garden! It's a wonderful meatless dish that highlights fresh summer ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation. -Bill Gordon, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain. , Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices., Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 283 calories, Fat 20g fat (12g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
BASIL TOMATO TART
I received this tomato tart recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.-Connie Stumpf, North Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Desserts Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.
Nutrition Facts : Calories 345 calories, Fat 27g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 413mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
TOMATO AND BASIL TARTE TATIN
A bright and beautiful savory tarte Tatin which looks stunning on the plate.
Provided by Lorraine Pascale
Time 55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tomatoes in the skillet with the vegetable oil, salt and pepper, and honey or sugar. Arrange together as tightly as possible. Sprinkle the tomatoes with the bread crumbs - this will soak up some of the juice which come out of the tomatoes during cooking. On a well-floured counter, roll out a circle of puff pastry the same size as the top of the skillet. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. Brush the pastry with the lightly beaten egg on the top only. It does seem a bit pointless, as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!
- Bake in the oven for 20 to 30 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and let sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the skillet. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the skillet is upside down and the plate is on the bottom. I do this over the sink because there is usually some leakage! Remove the skillet. Once the tart is cold, rip up some basil or mint leaves and drizzle with extra-virgin olive oil. Add salt and pepper if required. Serve cold with cold meats, cheeses, olives, or salads.
TOMATO AND BASIL TART
This recipe came from "The Cook's Guide to Vegetables" and is very simple yet extremely tasty tart. The pastry is topped with slices of mozzarella cheese and tomatoes and enriched with olive oil and basil leaves. I make this often in the late summer months when tomatoes are the freshest. You can make this tart with different types of tomatoes. Great for a dinner party!
Provided by Lisa Clarice
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To prepare pastry, mix together flour and butter and a pinch of salt.
- Add milk slowly, just enough to firm up dough.
- Form a ball and then roll out dough on flour surface, into a large circle to cover a greased tart pan.
- Press dough into your tart pan.
- Prick dough all over with a fork and then bake at 375 for ten minutes.
- Let cool slightly before adding the toppings.
- Reduce oven to 350 degrees.
- Slice the mozzarella into 1/4 inch slices and place over the entire pastry base.
- On top of the cheese, arrange a single layer of thick tomato slices, overlapping them slightly.
- Dip the basil leaves in olive oil and arrange them on the tomatoes.
- Scatter garlic on top, drizzle with remaining olive oil, and season with salt and pepper.
- Bake for 45-50 minutes until tomatoes are well cooked. Serve hot.
Nutrition Facts : Calories 257.1, Fat 19.3, SaturatedFat 10.2, Cholesterol 45.1, Sodium 198.5, Carbohydrate 15.3, Fiber 1.3, Sugar 1.9, Protein 6.5
BASIL TOMATO TART
This is good as an appetizer or for lunch. This will only work with fresh basil. Please do not try it with dried.
Provided by bayousong
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place crust in a 9" pie pan, flute edge and press bottom with a fork.
- Pre-bake according to directions.
- Remove from oven and sprinkle with 1/2 cup mozzarella cheese.
- Cool on a wire rack.
- Cut tomatoes into wedges; drain on paper towels.
- Arrange tomato atop melted cheese in the pie shell.
- In a food processor bowl, combine basil and garlic.
- Process till coarsely chopped and sprinkle over tomatoes.
- Combine remaining mozzarella, mayonnaise, parmesan and pepper.
- Spoon over basil mixture, spreading evenly to cover the top.
- Bake in a 375 degree oven for 35-40 minutes or till top is golden and bubbly.
- Serve warm.
- Makes 8 appetizer or 4 main dish servings.
- Leftovers are even better.
- Serve at room temperature and DO NOT reheat.
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