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
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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How to Make Ina's Tomato Tart | Barefoot Contessa: Cook Like a Pro | Food Network
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Anna's Tomato Tart
Recipe courtesy of Ina Garten
Total: 2 hr 20 min
Active: 40 min
Yield: 6 servings
Level: Intermediate
Ingredients
For the crust:
2 1/2 cups all-purpose flour
Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
For the filling:
2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyere cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese
Directions
Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
Cool slightly, cut into squares, and serve warm or at room temperature.
Cooking for Jeffrey by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
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How to Make Ina's Tomato Tart | Barefoot Contessa: Cook Like a Pro | Food Network