Herbed Tomato Tart Recipes

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HEIRLOOM TOMATO TART

Provided by Trisha Yearwood

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11



Heirloom Tomato Tart image

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
  • Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
  • For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
  • Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
  • Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
  • Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.

1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
All-purpose flour, for rolling
1 1/4 pounds heirloom tomatoes (5 or 6 small tomatoes of various colors)
Kosher salt and freshly ground black pepper
2 large eggs
1 cup fresh ricotta
1 teaspoon grated lemon zest
2 cloves garlic, grated
1/2 cup grated Parmesan
Extra-virgin olive oil, for brushing and drizzling
1/4 cup torn fresh mint

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14



Heirloom Tomatoes with Herbed Ricotta image

Steps:

  • In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
  • With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
  • When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

CHEESE, HERB & TOMATO TART

I made this to take to a dinner party. Not only is it easy, it is super yummy and beautiful! Using a tart pan with removable sides make for a nicer presentation. Combing the two cheeses works best, but you can use one or the other. Don't be tempted to add more cheese than suggested, it will be too thick with cheese and changes the outcome, IMO.

Provided by Chicagoland Chef du

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8



Cheese, Herb & Tomato Tart image

Steps:

  • Preheat oven to 425°.
  • Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
  • Brush bottom & sides of crust with mustard.
  • Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
  • Bake until pastry is golden, about 30-35 minutes.
  • Lest rest for 10 minutes before serving. Cut into wedges.
  • Notes:.
  • •Pillsbury rolled crust works beautifully.
  • •any spicy stone ground mustard will work.
  • •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
  • •I used both cheeses.

Nutrition Facts : Calories 257.4, Fat 19, SaturatedFat 7.4, Cholesterol 29.2, Sodium 325.9, Carbohydrate 12.8, Fiber 1.4, Sugar 1.4, Protein 9.3

1 (9 inch) pie crusts (store bought, ready made)
3 -4 tablespoons Dijon mustard
4 ounces gouda cheese, shredded
4 ounces swiss cheese, shredded
2 -3 tomatoes, seeded, thickly sliced
2 -3 tablespoons minced fresh herbs, combination of thyme & basil
salt & pepper
2 tablespoons olive oil

HERBED TOMATO TARTS

Categories     Fish     Tomato     Brunch     Bake     Quick & Easy     Lunch     Mozzarella     Parmesan     Rosemary     Summer     Thyme     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 tarts

Number Of Ingredients 8



Herbed Tomato Tarts image

Steps:

  • Preheat oven to 425°F.
  • On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
  • Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
  • Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
  • Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

1 sheet (about 1/2 pound) frozen puff pastry, thawed
2 1/2 teaspoons anchovy paste, or to taste
1 cup coarsely grated mozzarella (about 4 ounces)
1/2 cup freshly grated Parmesan
1 1/2 pounds vine-ripened tomatoes (8 small to medium), sliced thin
1 small red onion, halved lengthwise and sliced thin
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves

HEIRLOOM TOMATO TART

Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.

Provided by Vallery Lomas

Categories     brunch, dinner, pies and tarts, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10



Heirloom Tomato Tart image

Steps:

  • Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
  • Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
  • Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
  • Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
  • In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
  • Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
  • Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
  • Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
1 1/2 pounds ripe heirloom tomatoes (about 4 medium)
1/4 cup store-bought pesto
3/4 cup shredded mozzarella (about 3 ounces)
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
3 large eggs
1/3 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

HERBED TOMATO TART

Make and share this Herbed Tomato Tart recipe from Food.com.

Provided by Jajaja

Categories     Savory Pies

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9



Herbed Tomato Tart image

Steps:

  • Roll one pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet.
  • Cut 4 (12 x 1 inch) strips from remaining pastry sheet, and place along edges on top of pastry square, forming a border.
  • Reserve remaining pastry for another use.
  • Bake at 400 for 10 minutes or until golden. Transfer pastry shell to a wire rack to cool.
  • Place tomato slices in a single layer on paper towels; sprinkle evenly with salt.
  • Let stand 20 minutes.
  • Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients.
  • Arrange tomato slices in a single layer on top.
  • Sprinkle with herbs; drizzle with oil.
  • Bake at 400 for 15 minutes or until cheese melts; serve immediately.
  • Note: for the mixed fresh herbs, try combining oregano, basil, chives, sage, tarragon, rosemary, thyme, and dill.
  • You can substitute 1 tablespoon mixed dried herbs for fresh.

Nutrition Facts : Calories 969.4, Fat 69.2, SaturatedFat 24.2, Cholesterol 71.5, Sodium 1580.3, Carbohydrate 61.3, Fiber 2.7, Sugar 4.8, Protein 26.4

1 (17 1/4 ounce) package frozen puff pastry sheets, thawed
4 plum tomatoes, thinly sliced
1 teaspoon salt
1 (8 ounce) package shredded mozzarella cheese
1 (4 ounce) package crumbled feta cheese
1/4 cup chopped onion
1 garlic clove, minced
1/4 cup finely chopped mixed fresh herbs
1 tablespoon olive oil

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