Tomato And Sausage Tart Recipes

Steps:

• Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
• On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
• Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
• Cool slightly, cut into squares, and serve warm or at room temperature.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Slice the tomatoes into 1/4-inch (.6cm) slices.
• 4. Lay them on paper towels, and sprinkle with salt.
• 5. Allow them to sit for a minimum of 30 minutes, and a maximum of 60 minutes.
• 6. At the end of the waiting period, place some paper towels on top of the tomatoes, blot, and then reserve.
• 7. While you're waiting for the tomatoes to release their moisture, place the sausage into a sauté pan over medium heat.
• 8. Cook until the pink is removed, about 5 to 7 minutes.
• 9. Chef's Note: Use a wooden spoon to break the sausage into small bits.
• 10. Drain on paper towels, and reserve.
• 11. Place the crust into a tart pan, and push into the sides.
• 12. Place in the freezer for 20 minutes.
• 13. Place a rack in the middle position, and preheat the oven to 350f (175c).
• 14. Remove the tart crust from the freezer, and blind bake in the preheated oven for 20 minutes.
• 15. Chefs Note: Blind baking the crust involves lining the crust with parchment paper, and then adding some pie weights.
• 16. Take the tart crust from the oven.
• 17. Remove the parchment and pie weights, and then dock the bottom of the crust.
• 18. Chef's Note: Docking involves piercing the crust with a paring knife, or fork, to prevent it from rising.
• 19. Return the crust to the oven and bake for an additional 10 minutes, or until it begins to brown.
• 20. Add the butter and grapeseed oil to a sauté pan over medium heat.
• 21. When the foaming subsides, add the onions, and dried spices.
• 22. Sauté the onions until they are translucent, and starting to brown, about 6 to 8 minutes.
• 23. Remove from the pan and allow them to cool.
• 24. Add the sour cream, cheddar, hot sauce, black pepper, and cooled onions to a bowl, and mix to combine.
• 25. Place the sliced provolone on the bottom of the crust.
• 26. Add a layer of tomatoes.
• 27. Place the sausage evenly over the top.
• 28. Add the sour cream/cheddar sauce.
• 29. Top with the mozzarella.
• 30. Place the pie in the preheated oven, and bake until the cheese is bubbly and beginning to brown, about 40 to 45 minutes..
• 31. PLATE/PRESENT
• 32. Let the tart cool to rest about 15 minutes before serving.
• 33. Slice and serve while still warm. Enjoy.
• 34. Keep the faith, and keep cooking.

Steps:

• Preheat oven to 400°.
• Brush mustard over pastry shell and bake 5 minutes; remove from oven and cool.
• Remove sausage from its casings and sauté in a small skillet, crumbling with a fork, until cooked through.
• Drain and let cool.
• Sprinkle sausage over pastry shell, cover with tomato slices, and sprinkle with salt, pepper, basil and parsley.
• Combine cheese and mayonnaise in small bowl and blend well.
• Spread over tomato slices, sealing completely to edges.
• Bake until hot and bubbly, about 35 minutes.
• Serve immediately.

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.

Steps:

• Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
• Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

Steps:

• Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until lightly browned, about 2 minutes. Add tomatoes, garlic, and thyme, stir to combine, and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 2 minutes. Add broccolini; season with salt and pepper. Cook, covered, 2 minutes. Remove from heat and stir in butter until melted.
• Divide sausage mixture among plates. Serve with bread alongside, if desired.

Steps:

• Heat oven to 400 degrees.
• Smear mustard over the pie shell, bake 5 minutes, remove from oven.
• Cook sausage, crumble, and drain.
• Sprinkle sausage over pie shell.
• Add tomato slices & sprinkle with salt, pepper, basil, and parsley.
• Combine shredded cheese and mayonaisse in a separate bowl.
• Frost and seal the pie.
• Bake at 400 degrees for 35 minutes.