How to Make Puff Pastry Tomato Squares - Recipe in description
A super-tasty and easy recipe: the ideal snack.
Preparation time: 15 minutes.
Difficulty: Easy
Calories per serving: Unspecified
Ingredients for 4 people:
1 package of puff pastry (275 g from fresh produce section), rectangular
2 aromatic tomatoes, cut into 1/2 cm thick slices
1 clove of garlic, finely chopped
Olive oil
Freshly ground black pepper
Salt (sea salt)
A little milk for sprinkling
Chopped basil
Pre-heat the oven to 180 ° C (360 F) with the fan on.
Remove the dough from the package, cut into 4x4 cm squares and place on a dish lined with baking paper. Sprinkle with a little milk.
Place the slices on top, leaving a narrow strip uncovered and season with pepper.
Place in the oven and cook for about 15-20 minutes until the edges are lightly browned. Meanwhile, stir the diced garlic with olive oil and basil.
Finally, sprinkle the baked squares with sea salt and spread with oil paste, basil, and garlic. Serve immediately. It can also be enjoyed cold.
Author: Karing
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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:
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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:
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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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Tomato Mozzarella and Basil Tarts Recipe - NESTLÉ
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Tomato Tart Get a Taste of Provence
Join my online French cooking classes ????????: Tomato and Mustard Tart recipe.
This recipe can be qualified as the ultimate summer recipe originating from the south of France. it is a surprisingly easy yet delicious recipe that can be made in small or large size. you could compare this as some of of pizza with its delicious tomato and herb base but the mustardy taste makes it totally different.
In france people in the south make all kind of version of that same recipe to vary the flavors. I am giving you today the vegetarian version of this lovely recipe but the two main other things you can do it is to add anchovies or cheese on top of the tart.
Ingredients:
1 roll of good quality pre-made puff pastry
2 tbsp Dijon mustard
4 tbsp tomato sauce
4 to 5 large tomatoes
2 tsp salt
1 tsp pepper
5 tbsp olive oil
1 tbsp herbes de Provence (or dried Italian herbs)
5 tbsp bread crumbs
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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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!
Tomato Basil and Goat Cheese Tarts
Pairing the two classic flavors of tomatoes and basil, these simple yet elegant tarts are sure to become one of your favorites.
Tomato, Basil and Goat Cheese Tarts Recipe Ingredients:
1 Sheet Pepperidge Farm puff pastry
4 oz. goat cheese, softened
2 or 3 roma tomatoes
10 fresh basil leaves
Salt and pepper to taste