Tomato Basil Tart Recipe
A tomato basil tart is one of the best ways to enjoy the summer flavorful tomatoes and fresh herbs. The recipe can be made either for breakfast, lunch or dinner, it’s easy to prepare and tastes like summer. What better way to enjoy tomatoes than pairing with cheese, herbs and a puff pastry crust. By far one of the best savory summer tarts ever.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4-6 servings
1 sheet (400 g) puff pastry, thawed
4 tbsp (60g) cream cheese
1 garlic clove, minced
1 tsp Dijon mustard
3 tbsp fresh basil, chopped
1/4 cup (25g) Parmesan cheese, grated
1 cup (100g) Mozzarella cheese, grated
4 medium tomatoes (about 600g), sliced in about 1/4 inch slices
Freshly ground black pepper
Directions:
1. Preheat the oven to 400F ( 200C).
2. Cut the tomatoes into 1/4 “ (6 mm) slices and place on paper towels to drain for about 15-20 minutes. Cover with paper towels as well.
3. In a small bowl combine the cream cheese, Dijon mustard, garlic, basil and Parmesan cheese.
4. On a floured surface roll the puff pastry dough into a rectangle of 12x14 inches (30X35cm). Transfer the dough onto a parchment
paper lined baking sheet. Prick pastry all over with fork but not up to the edges, as you leave about 1 inch as a border.
5. Spread the cheese mixture on puff pastry on a thin layer. Sprinkle Mozzarella cheese evenly on top.
6. Arrange the tomato slices on top.
7. Bake for about 20 to 25 minutes until the crust is golden, cheese melted and tomatoes cooked.
8. Sprinkle fresh basil on top and serve warm.
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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
Beth's Easy Tomato Tarts (Inspired by the Audible App!)
For a free 30-day trial of the app go to
BETH'S TOMATO TART PROVENCAL RECIPE
Makes (2) 14 x 5 rectangular tarts
INGREDIENTS:
For Pastry:
1 ¾ cups (210 g) flour
1 tsp (5 ml) salt
2 tsp (10 ml) dried Thyme or fresh works too
10 tablespoons (150 g) cold unsalted butter, cubed
1 egg yolk
2 tbsp (30 ml) ice water
For Filling:
4 tablespoons (60 ml) of Dijon mustard
2 cups (480 ml) gruyere cheese
2 tsp (10 ml) Herbs de Provence*
3 full sized tomatoes different colors, sliced
5-6 cherry tomatoes, different colors, sliced
*NOTE: To create your own Herbs de Provence mix together 1 tablespoon (15 ml) each of the following: dried thyme, dried rosemary, dried oregano, dried marjoram and dried fennel seeds. Store in an air tight container at room temperature.
For Garnish:
Fleur de sel
Freshly cracked Pepper
1 tbsp (15 ml) fresh basil, sliced into thin ribbons
METHOD:
Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
Roll out to about 14 x 5 rectangle, ¼ inch thick.
Press dough into tin, folding over edges into the tin to create a thicker crust along the side. Trim dough so that it is flush with the top of the tin. Repeat the process for the second tart.
Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer. Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors. Fill in the gaps with the small cherry tomatoes, alternating colors.
Pop in the freezer for 10 mins to chill the pastry well before baking.
Bake at 425F (218C) for 30-35 mins until pastry is golden brown.
Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of sea salt and finish with a sprinkle of fresh basil. Cut into triangles or squares.
Serve with a tossed salad and a chilled glass of rose wine.
Fresh w/ Anna Olson - Tomato Basil Tarts
For reference.
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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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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