RECIPE FOR TOMATO TART RECIPES

Name: Tomato Tart
Ingredients: 1 head garlic; 3 tablespoons olive oil; All-purpose flour, for dusting; 1/2 recipe Pate Brisee for Tomato Tart; 2 ounces Italian fontina cheese, grated (about 1/2 cup); 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick; Coarse salt and freshly ground pepper

TOMATO TART RECIPE | MARTHA STEWART

Tomato Tart Recipe | Martha Stewart image

A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Number Of Ingredients 7

Ingredients

1 head garlic
3 tablespoons olive oil
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Tomato Tart
2 ounces Italian fontina cheese, grated (about 1/2 cup)
1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
Coarse salt and freshly ground pepper

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.

TOMATO TART RECIPE | MYRECIPES

Tomato Tart Recipe | MyRecipes image

Provided by Julianna Grimes

Total Time 1 hours 5 minutes

Yield Serves 8 (serving size: 1 tart slice and 2 tablespoons cherry tomato mixture)

Number Of Ingredients 16

Ingredients

½ (14.1-ounce) package refrigerated pie dough
Cooking spray
2?½ ounces fontina cheese, shredded (about 2/3 cup)
½ cup pitted kalamata olives, chopped
? cup sliced shallots
3 heirloom tomatoes, seeded and cut into 1/2-inch-thick slices
3 tablespoons all-purpose flour
1 tablespoon cornmeal
1 tablespoon thyme
1 teaspoon kosher salt, divided
½ teaspoon pepper
1?¼ cups 2% reduced-fat milk
1?½ tablespoons grated Parmigiano-Reggiano
3 large eggs
2 tablespoons fresh basil leaves
1 cup cherry tomatoes, quartered

Steps:

Preheat oven to 350°.
Roll dough to a 12-inch circle; press into a 9-inch deep-dish tart or springform pan coated with cooking spray. Sprinkle with fontina, olives, and shallots. Arrange half of tomato slices over shallots Combine flour, cornmeal, and thyme; sprinkle over tomatoes. Top with remaining tomato slices; sprinkle with 3/4 teaspoon salt and pepper.
Combine milk, Parmigiano-Reggiano, and eggs; pour into pan. Bake at 350° for 40 minutes or until set; let stand 10 minutes. Top with basil.
Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.

Nutrition Facts : Calories 244 calories, CarbohydrateContent 22.7 g, CholesterolContent 96 mg, FatContent 13.9 g, FiberContent 1.6 g, ProteinContent 8.9 g, SaturatedFatContent 6 g, SodiumContent 596 mg

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