Tomato Puff Pastry Tarts ???????????? #tart #summervibes #tomato
Tomato Puff Pastry Tarts are the perfect balance of buttery crust and juicy fresh tomatoes. These gorgeous puff pastry tarts are topped with a smooth herb cream cheese mixture and a variety of fresh, plump tomatoes. Ideal for any occasion, these easy-to-make tarts will leave everyone wanting more.
Check out full recipe here:
Tomato Tarts
Want to know how to cook all those delicious tomatoes that you have from your summer garden? Try this amazing tomato tart - simple to make and so incredibly delicious.
Caramelized Onion, Gruyere, Tomato Tart
Caramelized Onion, Gruyere, Tomato Tart
Serves 6-8
Pie Dough:
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Makes 2 disks of dough. Each one fits an 11 inch (28cm) tart or 9 inch (23 cm) pie pan
212g unbleached all-purpose flour (for the food processor)
2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale)
26g (2 Tbsp) granulated sugar
284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min
142g unbleached all-purpose flour (in a large bowl)
57g cold water
57g cold vodka
Process 212g of flour, salt and sugar in a food processor for 15 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly). Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half. Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using.
A detailed video on this dough using a food processor:
A detailed video on this dough by hand (this also works in a mixer with a paddle attachment):
Rolling out the dough and blind baking:
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Roll out 1 disk of dough as shown in the video (save the other one for future use), fit into an 11 inch (28cm) tart pan with false bottom, chill for 30 minutes (longer is fine). Preheat the oven to 350F (175C) with the racks in the top and bottom third. Place the tart onto a parchment covered baking sheet. Line the tart with parchment paper and fill with dry beans or some other weight (about 2 Lb / 900g or as needed). Fold the paper around the edges (use foil in places where paper is not sufficient). Bake in the bottom third until the edges are golden, about 40 minutes. Remove the parchment with beans, poke gently with a fork and place in the top third until the dough is set on top, about 10 min.
Fillings and Assembly:
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Caramelized onions (cooked and chilled)
In the above video, I cook 3 Lb (1360g) of onions. If you want to make exactly the amount you need for the tart, cook 2 Lb (900g) of onions (reducing oil, salt, and vinegar appropriately),
110g grated gruyere cheese (buy roughly 0.3 Lb / 136g cheese to account for the rind)
454g cherry tomatoes, halved (or campari tomatoes, quartered)
Raise the oven temp to 375F (190C). Put tomatoes into a medium bowl, mix with 1 Tbsp of caramelized onion oil/juice and a pinch of salt. Cover the bottom of the tart with the onions, then cheese, then tomatoes. Bake in the top third until tomatoes are golden brown, 30-40 min. Cool until comfortable to handle and serve. Can be stored at room temp for a few hours and rewarmed at 350F for 10-15 min.
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Beth's Easy Tomato Tarts (Inspired by the Audible App!)
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BETH'S TOMATO TART PROVENCAL RECIPE
Makes (2) 14 x 5 rectangular tarts
INGREDIENTS:
For Pastry:
1 ¾ cups (210 g) flour
1 tsp (5 ml) salt
2 tsp (10 ml) dried Thyme or fresh works too
10 tablespoons (150 g) cold unsalted butter, cubed
1 egg yolk
2 tbsp (30 ml) ice water
For Filling:
4 tablespoons (60 ml) of Dijon mustard
2 cups (480 ml) gruyere cheese
2 tsp (10 ml) Herbs de Provence*
3 full sized tomatoes different colors, sliced
5-6 cherry tomatoes, different colors, sliced
*NOTE: To create your own Herbs de Provence mix together 1 tablespoon (15 ml) each of the following: dried thyme, dried rosemary, dried oregano, dried marjoram and dried fennel seeds. Store in an air tight container at room temperature.
For Garnish:
Fleur de sel
Freshly cracked Pepper
1 tbsp (15 ml) fresh basil, sliced into thin ribbons
METHOD:
Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
Roll out to about 14 x 5 rectangle, ¼ inch thick.
Press dough into tin, folding over edges into the tin to create a thicker crust along the side. Trim dough so that it is flush with the top of the tin. Repeat the process for the second tart.
Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer. Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors. Fill in the gaps with the small cherry tomatoes, alternating colors.
Pop in the freezer for 10 mins to chill the pastry well before baking.
Bake at 425F (218C) for 30-35 mins until pastry is golden brown.
Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of sea salt and finish with a sprinkle of fresh basil. Cut into triangles or squares.
Serve with a tossed salad and a chilled glass of rose wine.
Mozzarella & Tomato Tarts
Watch our brand ambassador Catherine Leyden on Ireland AM making these delicious Mozzarella & Tomato Tarts.
Tomato Basil Tart Recipe
A tomato basil tart is one of the best ways to enjoy the summer flavorful tomatoes and fresh herbs. The recipe can be made either for breakfast, lunch or dinner, it’s easy to prepare and tastes like summer. What better way to enjoy tomatoes than pairing with cheese, herbs and a puff pastry crust. By far one of the best savory summer tarts ever.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4-6 servings
1 sheet (400 g) puff pastry, thawed
4 tbsp (60g) cream cheese
1 garlic clove, minced
1 tsp Dijon mustard
3 tbsp fresh basil, chopped
1/4 cup (25g) Parmesan cheese, grated
1 cup (100g) Mozzarella cheese, grated
4 medium tomatoes (about 600g), sliced in about 1/4 inch slices
Freshly ground black pepper
Directions:
1. Preheat the oven to 400F ( 200C).
2. Cut the tomatoes into 1/4 “ (6 mm) slices and place on paper towels to drain for about 15-20 minutes. Cover with paper towels as well.
3. In a small bowl combine the cream cheese, Dijon mustard, garlic, basil and Parmesan cheese.
4. On a floured surface roll the puff pastry dough into a rectangle of 12x14 inches (30X35cm). Transfer the dough onto a parchment
paper lined baking sheet. Prick pastry all over with fork but not up to the edges, as you leave about 1 inch as a border.
5. Spread the cheese mixture on puff pastry on a thin layer. Sprinkle Mozzarella cheese evenly on top.
6. Arrange the tomato slices on top.
7. Bake for about 20 to 25 minutes until the crust is golden, cheese melted and tomatoes cooked.
8. Sprinkle fresh basil on top and serve warm.
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