Tomato Tart Recipes

great tomato recipes

Finally a summer in Oregon that produced a bountiful crop of tomatoes! There is nothing better than a fresh summer tomato. Here is my latest harvest from my garden.  I have been giving away tomatoes and dahlias to all my friends and neighbors. In looking for new ways to use my tomatoes I found and tried two tomato tart recipes that were yummy and easy to make.

cherry tomatoes

Tomato Tart

Ingredients

  • 1 sheet puff pastry, defrostedtomato tart recipe
  •  cherry tomatoes, cored and sliced
  • fresh thyme or basil
  • 2-3 T. olive oil
  • pepper
  • 3-4  pinches of Sea Salt

 Preparation

  • 1. Preheat oven to 375ºF. Line a jelly roll pan with parchment paper. Place the puff pastry on the lined baking sheet and lightly score a 1/2″ border around the edge with a sharp knife. Use fork tines to prick the pastry inside the border all over. This will prevent the pastry from puffing up too much when baking.
  •  Place the tomato slices in a single layer on the puff pastry. Sprinkle fresh thyme or chopped basil leaves on top of the tomatoes, then drizzle with olive oil, a few cranks of  pepper and sea salt.
  •  Baked for 30-40 minutes or until pastry is crispy and deeply browned. Serve warm.

 **I think some great variations would be to add kalamata olives, feta, or goat cheese.

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Tomato and Fontina Cheese Tart

Ingredientstomato and cheese tart recipe

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 1 garlic bulb
  • 1/2 teaspoon olive oil
  • 1 1/2 cups shredded fontina cheese, divided
  • 4 large tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  • Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.
  • Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.
  • Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.
  • Sprinkle 1/2 cup fontina cheese over the garlic.
  • Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
  • Bake at 350° for 45 minutes or until tart is lightly browned.

Southern Living
JULY 2003




 creative party bee

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