How To make Plum Tomato Tart
1 lg Egg white
3 tb Olive oil
6 Phyllo dough sheets (14x18")
5 ts Breadcrumbs; dry
1/3 c Dijon mustard
1/4 c Parmesan cheese; freshly
--grated 1 lb Plum tomatoes (about 8)
2 tb Parsley; fresh (chopped)
1 ts Thyme; fresh, or 1/2 t drie
Set oven rack on the upper level; preheat to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper In a small bowl, whisk together the egg white and 2 Tbsp. olive oil. Lay a sheet of phyllo on the prepared baking sheet, and with a pastry brush, lightly coat the surface with the egg-white mixture. Sprinkle with 1 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on
top and brush with egg-white mixture. To form an edge to the tart, carefully roll over the edges toward the center, using the blade of a knife to help you get started. With a rubber spatula, spread mustard over the surface of the dough and sprinkle with cheese. (The tart can be prepared ahead to this point. Wrap and freeze for up to 2 months. Do not thaw before continuing.) Arrange tomato slices on top in 5 rows of 8 slices each. Bake for 15 to 20 minutes, or until the pastry is golden brown. Let cool in the pan for 5 minutes. In a small bowl, combine the remaining 1 Tbsp. olive oil, parsley, garlic and thyme. With your fingers or a fork, dab some of the herb mixture onto each tomato slice. Slide the tart onto a serving platter or, if you wish to serve bite-sized appetizers, slide it onto a cutting board and with a sharp knife or pizza cutter, cut the tart into squares between the tomato slices. Serve warm or at room temperature. 32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg
sodium; 1 mg cholesterol. **"The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare appetizer." ~-From Eating Well, May/June 1993.
How To make Plum Tomato Tart's Videos
Sticky Plum and Almond Tart | Waitrose
Watch Silvana Franco make this delicious Sticky plum & almond tart. View the recipe here:
Swiss Cheese and Tomato Tarts
Sue Mallick with Food City prepares Swiss Cheese and Tomato Tarts at the Tasteful Creation Cooking School held every Monday Night at Food City Crown Point in Kingsport, TN. For complete recipe instructions visit
Ingredients: 2 cups shredded swiss cheese, 1/2 cup flour, 1/4 cup softened butter, 1 tsp salt, 1/2 tsp white pepper, 2 eggs, 1 15 oz container ricotta cheese, plum tomato slices, 1 pkg refrigerated pie crust
Preheat oven to 375 degrees, cut 2 inch circles of pie crust and fit into mini muffin tin and bake for 5 minutes or until starting to brown. Mix in all other ingredients excpet tomato slices in food processor and process until smooth. Spoon cheese mixture into prepared tart shells. Top with tomato slices. Bake 10 to 12 minutes.
Ricotta and Tomato Tart
LeGourmetTV Is Now Glen & Friends Cooking!
Some frozen puff pastry, tomatoes, and a few other easy ingredients...
Ingredients
½ Pkg (1/ lb / 250 g) frozen puff pastry, thawed
2 Tbsp (30 mL) Dijon mustard
1 tub (16 oz / 475 g) ricotta cheese
4 eggs
¼ cup (60 mL) grated Parmesan cheese
⅓ cup (75 mL) chopped fresh basil
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
4 plum tomatoes
Method:
Preheat oven to 400°F (200°C)
On lightly floured surface, roll out pastry to fit into an 11 removable bottom tart tin, brush mustard over bottom; set aside.
Whisk together ricotta, eggs, Parmesan cheese, all but 2 tbsp of the basil, and half each of the salt and pepper. Pour into pastry shell.
Slice tomatoes thinly and arrange over filling, overlapping slightly.
Bake until pastry is puffed and golden and filling is set, 35 minutes.
Sprinkle with remaining basil, salt and pepper. Serve warm or cold.
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Easy plum cake recipe - Coffee (tea) cake with plums - Plum torte - Tart with plums - كيكة الفواكه
Easy plum cake recipe - Coffee (tea) cake with plums - Plum torte - Tart with plums - كيكة الفواكه
One of the easiest cake I have ever made and yet so delicate and tasty. Must to try! This recipe been posted more than a decade ago in NYT food.
Made without any special equipment and the steps are so easy to follow, you don't need to be a professional baker.
To use plums is original recipe, I have made this cake with nectarine and peaches. So good for the coffee or tea.
Ingredients:
120 g butter ( unsalted) soften
120 g of sugar, can be adjusted to your taste
120 g of all purpose flour
2 eggs ( room temperature)
1 teaspoon of baking powder
pinch of salt
plums 6-8 pieces
1. Preheat the oven to 340°F-350 F(170-180 C). For this recipe use 8-9-inch (20-22cm) springform pan.
2. In a large bowl combine the butter and sugar until light in color.
3. Add the eggs, one by one and mix until well combined.
4. Add the dry ingredients ( flour, baking powder and pinch of salt)
5. Spoon the batter into the pan. Cover the top of the batter with the plum halves or wedges, skin side up. This way all the juice from plum will moisture the cake inside.
6. If the plums are not sweet enough you can sprinkle with sugar, or if too sweet, add little drizzle of lemon juice. Sprinkle with the cinnamon.
7. Bake the plum torte(cake) until the cake is golden and the plums are bubbly, 45-50 mins. Medium rank. Let it rest and cool, then unmold.
Enjoy with tea or coffee!
#10minscake #coffecake #teacake #plumcake #peachcake
Love & Best Dishes: Tomato and Mozzarella Tarts Recipe | Puff Pastry Recipe Ideas
Tomato and Mozzarella Tarts Recipe | Puff Pastry Recipe Ideas - You know Paula has delicious easy appetizer ideas for when you need finger food recipes for a party. Her tomato tarts appetizer recipe is a sure-fire hit, y'all!
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Free-Form Plum Tart
I love making desserts with fruit! And as the summer turns to fall, I’m going to share one of my favorite summertime fruit desserts – a plum “crostata.” Recipe -