Tomato, Pesto and Feta Tart Recipe
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Tomato, pesto and feta tart recipe ingredients:
1 pack ready-rolled puff pastry,
2tbsp pesto,
200g (6½oz) cherry tomatoes, halved,
40g (1¼oz) feta or goats cheese, crumbled,
1tbsp fresh basil, roughly chopped.
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Mini Tomato Tarts - The Perfect Appetizer Recipe
Mini tomato tarts recipe
Preparation time: 30 min.
Baking time: 70 min.
Ingredients :
1 eggs
200g ricotta
50g sour cream
20g grated parmesan
1 tsp dried oregano
1 tsp black pepper
baked butter crust
cheese filling
250g cherry tomatoes halves
1 tsp dried basil
*baked at 160 degrees for 50 minutes
sprig of fresh thyme
#tomatotarts #appetizerrecipes #fingerfood
Now watch and try this mini tomato tarts recipe yourself!
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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:
==============================
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:
=================
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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How to Make Ina's Tomato Tart | Barefoot Contessa: Cook Like a Pro | Food Network
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Anna's Tomato Tart
Recipe courtesy of Ina Garten
Total: 2 hr 20 min
Active: 40 min
Yield: 6 servings
Level: Intermediate
Ingredients
For the crust:
2 1/2 cups all-purpose flour
Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
For the filling:
2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyere cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese
Directions
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.
Cooking for Jeffrey by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
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How to Make Ina's Tomato Tart | Barefoot Contessa: Cook Like a Pro | Food Network
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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Tomato and Mozzarella Tarts Recipe:
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Paula Deen's Best Dishes - Tomato and Mozzarella Tarts - Blast from the Past
In this blast from the past, Paula makes tomato mozzarella tarts that can be served as a simple appetizer.
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#pauladeen #blastfromthepast
Ingredients
all-purpose flour, for dusting
1 frozen puff pastry sheet, thawed (from a 17 1/2 oz package)
1 1/2 tablespoons Parmesan cheese, freshly grated
1 large plum tomato, thinly sliced
8 to 9 leaves fresh basil
3 oz fresh mozzarella cheese, very thinly sliced, about 8 or 9 slices
salt
black pepper
Preparation
Preheat oven to 400°. Line a baking sheet with parchment paper and set aside.
Directions:
1. On a lightly floured surface, unfold the pastry.
2.Using a 3-inch round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking sheet.
Prick the pastry rounds all over with a fork.
3. Sprinkle each with about 1/2 teaspoon Parmesan. Bake rounds for 5 minutes. Remove from oven.
4. Top each tart with a slice of tomato, basil leaf and mozzarella slice. Bake for 10 minutes or until puffed and golden. Season with salt and pepper, to taste, and serve.
Enjoy!