TOMATO TART RECIPES

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TOMATO TART RECIPE | BBC GOOD FOOD



Tomato tart recipe | BBC Good Food image

This easy-to-make tomato tart is a fun way of getting kids aged 8-14 involved in the kitchen

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 7

4 tbsp soft cheese
1 tsp Dijon mustard
8 ripe tomatoes
375g puff pastry
flour , for rolling out
anchovies or olives to decorate, if you like
chunk parmesan

Steps:

  • Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
  • Cut the tomatoes into thick slices.
  • Roll the pastry into a rectangle on a floured surface – don’t worry if the edges are uneven. Lift the pastry onto a baking sheet
  • Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
  • Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
  • Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.

Nutrition Facts : Calories 508 calories, FatContent 38 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 1.37 milligram of sodium

TOMATO TART - ITALIAN RECIPES BY GIALLOZAFFERANO



Tomato tart - Italian recipes by GialloZafferano image

Bring this colorful and tasty tomato tart to the table. In this tart you can find many varieties of tomatoes to appreciate a very special rustic cake!

Provided by GialloZafferano

Total Time 90 minutes

Prep Time 40 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 12

Butter very cold 1 stick
Flour 00 2 cups
Water very cold 4 tbsp
Fine salt 1 pinch
Oregano 1 tsp
Cow's milk ricotta cheese 3 cups
Whole milk 5 tbsp
Eggs 1
Fine salt 1 pinch
Black pepper to taste
Tomatoes mixed, including datterino, golden, cherry and other varieties ¾ lb
Arugula to taste

Steps:

  • To prepare the tomato tart , start by making the shortcrust pastry . Place the flour, salt 1 and very cold butter, straight from the refrigerator 2 in the mixer. Blend to obtain a mixture with a sandy consistency 3
  • and place it on a work top. Add the oregano 4 , then the freezing cold water and knead by hand 5 . In this way you will obtain a homogeneous dough. Wrap it in plastic wrap and leave it to rest in the refrigerator for at least half an hour 6 .
  • In the meantime prepare the ricotta cream. Sieve it in a colander 7 , then add the milk 8 , the egg 9 ,
  • salt and pepper to taste 10 , stir and keep to one side 11 . Rinse and dry the tomatoes, then cut them into slices that are around a third of an inch thick. You can cut them into different shaped slices, so some in half, others into quarters, horizontal or vertical slices too 12 .
  • The dough should have cooled down by now. Remove it from the refrigerator and roll it out with a rolling pin on a pastry board lightly sprinkled with flour 13 . The result will be a pastry sheet that is around 0.2 inches (0.5 cm) thick, big enough to line a 9.5 inch (24 cm) tart mold with a removable disc. Before placing the shortcrust pastry inside the mold, remember to grease it with the butter 14 . Make sure it adheres to the sides, by pressing down with your finger tips 15 ;
  • remove any excess dough by pressing down on it with the rolling pin 16 . Perforate the surface with the prongs of a fork 17 and add the ricotta cream 18 .
  • Even out the surface 19 and add the tomatoes to the cream 20 , arranging them randomly yet tidily 21 .
  • Now the tart is ready to be cooked 21 : bake it in a static oven preheated to 355 ° F (180 °C)  for 30 minutes on the lowest shelf (not in contact with the oven base) and then for another 20 minutes on the highest shelf (make sure the surface doesn't burn). If you prefer, you can add a touch of color to the surface with a few more minutes under the grill 23 . Once baked leave to cool for a few moments before sprinkling some fresh rocket onto your tomato tart , then serve 24 !

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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.
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Reviews 3.1
Category Pie & Tarts Recipes
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Reviews 2.4
Total Time 1 hours
Calories 303 calories per serving
  • 1. Preheat the oven to 425?F. Line one baking sheet with parchment paper. 2. Line another baking sheet with 3 or 4 layers of paper towels. Place the tomato slices on the towel-lined sheet and sprinkle evenly with the salt. Place a few more layers of paper towels on top of the tomatoes. (This helps absorb some of the moisture so the tart isn't soggy.) 3. On a lightly floured surface, place the 2 sheets of puff-pastry dough next to each other and gently press them together. Roll out the dough into a single rectangle, about ?-inch thick. Roll the crust onto your rolling pin and then unfurl it onto the prepared baking sheet. 4. Cut a 1-inch-wide strip off each side of the rectangle. Lightly brush the edges of the puff-pastry dough with water and place the strips on top (this makes a raised edge to hold in the filling). Trim away any excess with a knife. Chill the crust while you prepare the filling. 5. In a medium bowl, whisk the ricotta with the egg, garlic, oregano, parsley and basil to combine. 6. Spread the ricotta mixture evenly across the center of the tart crust. Arrange the tomato slices on top, overlapping them slightly to make sure almost all the cheese is covered. Season the surface with salt and pepper. 7. Bake until the crust is golden brown, 25 to 30 minutes. The finished tart can be served warm or at room temperature.
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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.
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TOMATO TART - ITALIAN RECIPES BY GIALLOZAFFERANO
Bring this colorful and tasty tomato tart to the table. In this tart you can find many varieties of tomatoes to appreciate a very special rustic cake!
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Total Time 90 minutes
  • Now the tart is ready to be cooked 21 : bake it in a static oven preheated to 355 ° F (180 °C)  for 30 minutes on the lowest shelf (not in contact with the oven base) and then for another 20 minutes on the highest shelf (make sure the surface doesn't burn). If you prefer, you can add a touch of color to the surface with a few more minutes under the grill 23 . Once baked leave to cool for a few moments before sprinkling some fresh rocket onto your tomato tart , then serve 24 !
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Reviews 4.6
Total Time 2 hours 20 minutes
Category main-dish
  • Cool slightly, cut into squares, and serve warm or at room temperature.
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Reviews 4.7
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