Tomato Tart With Roasted Garlic Recipes

Steps:

• Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool - this can be done the day before.
• Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don't have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
• Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
• Brush the edges of the pastry with egg, crumble over the goat's cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

Steps:

• Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
• On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
• Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

Steps:

• Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil.
• Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-inch round.
• Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use.
• Toss tomatoes with 2 tablespoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour.
• Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes.
• While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste, and additional cheese shavings if desired.

Steps:

• Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Steps:

• Into the bowl of a food processor, add flour, sugar, salt, and butter. Pulse until coarse crumbs form. Add the egg and pulse until just combined. Add water and pulse until dough just begins to form. Transfer to a large piece of plastic wrap and compress dough into a disk. Chill in refrigerator for a half-hour.
• On a lightly floured work surface, roll the dough into a circle, about 1/8-inch thick. Fit into an 11-inch tart pan; trim. Chill for 20 minutes.
• Preheat the oven to 425 degrees. Prick the base of the pastry shell. Line with a piece of parchment paper, then fill with dried beans. Blind-bake the shell for 25 minutes. Remove the parchment, foil, and beans. Reduce oven temperature to 350 degrees and return shell to oven for 10 to 15 minutes, or until golden brown. Transfer to wire rack and let cool.
• Make the tomatoes and roasted garlic: Preheat oven to 275 degrees. Arrange tomatoes on a parchment-lined sheet tray. Drizzle with olive oil and scatter with thyme. Season with salt and pepper. Slowly roast, about 2 to 2 1/2 hours. Remove from oven and let cool.
• Remove tops from garlic. Place garlic on a piece of parchment-lined foil. Drizzle with 1 tablespoon extra virgin olive oil. Repeat with other head. Gather parchment-lined foil so that the garlic is completely covered.
• Roast garlic until tender, about 45 minutes to 1 hour. Remove from oven and let cool to room temperature.
• Preheat oven to 350 degrees. Smear baked shell with roasted garlic and sprinkle with 1 1/2 cups of cheese. Top with roasted tomatoes. Lightly season with salt and pepper. Sprinkle with remaining cheese and scatter with thyme.
• Bake 10 minutes, until cheese is melted and tart is warm. Cool slightly and serve.

Steps:

• Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
• Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
• Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
• Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
• Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
• Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Steps:

• Press refrigerated piecrust on bottom and up sides of a square (or round) 9-inch tart pan. Bake at 450 degrees for 9 minutes or until piecrust is lightly browned. Set aside.
• Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil and drizzle with olive oil. Fold foil to seal.
• Bake garlic at 425 degrees for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of piecrust and spread smooth.
• Sprinkle 1/2 cup fontina cheese over the garlic.
• Slice tomatoes and sprinkle evenly with salt and pepper. Place on folded paper towels and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining cup cheese.
• Bake at 350 degrees for 45 minutes or until tart is lightly browned.

Steps:

• Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
• As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
• Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
• Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.