Best Easy Tomato Tart Recipes

EASY ZUCCHINI, TOMATO, AND CHEESE TART

Steps:

• Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
• Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
• Preheat the oven to 425 degrees F.
• Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

EASY TOMATO BASIL TART

Steps:

• Preheat oven to 400.
• Slice the tomatoes into 1/2" slices.
• Line a 10" loose bottom tart pan with the pastry (pie) dough.
• Spread bottom of pastry with the mozzarella cheese and sprinkle with the basil.
• Cover with tomato slices, arranging to cover as evenly as possible.
• Sprinkle tomatoes with salt and pepper, then drizzle with the olive oil.
• Bake 30-40 minutes.
• Garnish with fresh chopped basil.
• Serve warm or at room temperature.

EASY TOMATO BASIL TART

Steps:

• Preheat oven to 350.
• Bake pie crust about 15 minutes.
• Saute onion and mushrooms in one tablespoon of butter until onions are translucent, set aside.
• Mix together cheeses, mayonnaisse, garlic, and basil; then, stir in cooled tomatoes and onions.
• Place tomatoes into pie crust, with the skin down.
• Spoon cheese mixture evenly over tomatoes.
• Sprinkle parsley and pepper on top.
• Bake for about 30 minutes, or until brown and bubbly.

EASY HEIRLOOM TOMATO AND RICOTTA FILO TART

Steps:

• Take the thawed package of filo out of the refrigerator. Let it sit, still in the package, while you are prepping the filling.
• Wash, dry and half the tomatoes if they are small, or, slice them if they are bigger. Season them well with some salt and pepper and place them on two layers of paper towels. Do not skip this step, as it will ensure that the moisture is drawn out of the tomatoes and will intensify their flavor when roasted. Place a second layer of paper towels on the tomatoes and gently press. Replace the paper towels a couple of times while you are working on the next steps.
• In a small bowl mix together the Ricotta, Parmesan, half & half, lemon zest and juice, grated garlic, and the salt and pepper. Set them aside, while you work with the filo.
• Preheat the oven to 375F.
• Uncover the filo package and take out eight sheets of filo. With a sharp knife (or a pizza cutter), cut through the stack of filo so you have a 12" square. Reserve the rest for another use.
• Place the first sheet of filo on a clean surface and brush it with some extra virgin olive oil. Continue with the rest of the filo, placing each sheet on top of the previous one. Brush some olive oil on the bottom and sides of an 8" baking dish. Lift the oiled filo sheets and place them on the center of dish. Trim the corners of the stack and fold over the edges towards the center of the baking dish, creating a small boarder. This does not have to be perfect.
• Using an offset spatula spread the cheese mixture evenly over the bottom of the filo shell, reserving two tablespoons to use for garnishing.
• Arrange the tomatoes on top of the cheese base. Drizzle with some olive oil and put in the oven. Bake for 30-35 minutes or until the filo is golden brown.
• Remove the tart from the oven and let it cool for a few minutes. When cool, sprinkle some fresh herbs on top as a garnish and add a couple of dollops of the reserved Ricotta mixture. Drizzle a little olive oil and cut into wedges. Serve warm or at room temperature.

EASY FRENCH TOMATO TART

Steps:

• To Prepare the Tart Dough:In a large mixing bowl, combine flour, 1/2 teaspoon salt and butter. With your hands or a pastry blender, break the butter into the flour until the mixture has a crumbly, wet sand-like texture.
• Whisk the egg with 2 tablespoons of the water until incorporated. Then, make a well in the center of the dry ingredients and add the egg mixture. Stir the mixture with a fork until the dough comes together.
• On a clean surface, place a large piece of plastic wrap on top. Place the dough on the plastic wrap and cover with another piece of plastic wrap on top. With a rolling pin, roll out the dough into an even layered circle, about 11-inch diameter.
• Remove the top plastic wrap, gently lift the dough up with the help of the plastic wrap on the bottom. Carefully flip the rolled dough onto the tart pan.
• If the dough tears, it's okay, simply patch the dough with your fingers. Trim off excess dough on top and gently prick the dough with a fork.
• With a pastry brush, spread an even layer of mustard over the bottom of the tart dough and place the dough in the refrigerator for 15 minutes. Thus, gives the mustard a chance to dry out.
• Preheat the oven to 425ºF.
• To assemble the tart:.
• Slice the tomatoes and arrange them over the mustard in a single, even layer. In a small bowl, gently mix 1 tablespoon of the thyme and 1 tablespoon of the basil into the goat cheese with a fork until evenly distributed.
• Crumble the goat cheese mixture on top, then drizzle with olive oil. Sprinkle salt and pepper to taste. Then, drizzle the honey on top.
• Bake the tart for 25 to 28 minutes or so, until the dough is cooked, and the goat cheese on top is golden brown. Rotate the baking pan once half way through the baking process.
• Cool tart slightly on a wiring rack, add the remaining thyme and basil, serve warm and enjoy!

QUICK 'N EASY TOMATO-BASIL TART

Steps:

• Mix mayo, basil, Parmesan, gasrlic,& pepper.
• Place sliced tomatoes on the crust.
• Spread mayo mixture over the tomatoes.
• Sprinkle with Mozzarella.
• Bake for 20 minutes.

EASY TOMATO TART

Steps:

• http://www.tastefoodblog.com/tastefood/2009/09/easy-late-summer-dinner-tomato-tart.html