ROASTED TOMATO TART RECIPE RECIPES

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OVEN-ROASTED TOMATO TART RECIPE - GRACE PARISI | FOOD & WINE



Oven-Roasted Tomato Tart Recipe - Grace Parisi | Food & Wine image

Plus: More Vegetable Recipes and Tips

Provided by Grace Parisi

Total Time 2 hours 0 minutes

Yield 8

Number Of Ingredients 11

3 pounds ripe plum tomatoes, halved lengthwise and seeded
1/4 cup extra-virgin olive oil
1 tablespoon thyme leaves
Kosher salt and freshly ground pepper
2 garlic cloves, thinly sliced
About 1 cup all-purpose flour
6 1/2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water
2 tablespoons crème fraîche
1 tablespoon whole grain mustard
1/2 cup shredded Gruyère cheese

Steps:

  • Preheat the oven to 350°. Toss the tomatoes with the olive oil and thyme; season with salt and pepper. Spread the tomatoes, cut side down, on a rimmed baking sheet. Roast for 35 minutes. Pull off the tomato skins. Turn the tomatoes cut side up, top with the garlic and roast for 35 minutes longer, or until slightly dried and the garlic is golden. Let the tomatoes cool, then blot dry with paper towels. Leave the oven on.
  • Meanwhile, in a food processor, combine 1 cup of flour with a pinch of salt. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until a dough forms. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes.
  • On a lightly floured surface, roll out the dough to an 11 1/2-inch round about 1/8 inch thick; fit it into a 9 1/2-inch tart pan with a removable bottom. Fold in the overhang to reinforce the sides. Trim off any excess dough. Chill the tart shell.
  • Line the tart shell with foil and fill with pie weights. Bake the tart shell for 35 minutes, or until just set. Carefully remove the foil and weights and bake for 5 minutes longer, or until golden.
  • Mix the crème fraîche and mustard and spread over the tart shell. Sprinkle the cheese on top. Arrange the tomatoes in the shell in 2 layers, cut side up, seasoning between the layers. Bake the tart for 25 minutes, or until the tomatoes are just beginning to brown. Serve hot or at room temperature.

ROASTED TOMATO TART RECIPE | LAURA VITALE | COOKING CHANNEL



Roasted Tomato Tart Recipe | Laura Vitale | Cooking Channel image

Provided by Laura Vitale : Chefs & Hosts : Cooking Channel

Categories     main-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

One 10-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed
1 cup coarsely grated fontina cheese
1 1/2 pounds plum tomatoes, sliced into 1/4-inch-thick slices 
1 tablespoon olive oil 
1 teaspoon Italian seasoning 
Kosher salt and freshly ground black pepper 
1/4 cup freshly grated Parmigiano-Reggiano
1/2 cup loosely packed fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Roll out the puff pastry so it's 1/2 inch bigger on all sides. Transfer to the prepared baking sheet and use a fork to prick all over the pastry, leaving a 1/2-inch border all around. Scatter the fontina all over the pastry (leaving the border untouched) and set aside.
  • In a large bowl, toss the tomatoes with the oil, Italian seasoning and some salt and pepper. Arrange the tomatoes in a single layer (it's ok if they overlap a little) over the crust--leaving the border--and sprinkle the Parmesan evenly over the top.
  • Bake until the tart is deep golden brown and crispy, about 25 minutes. Let rest for 5 minutes.
  • Tear the basil leaves, then sprinkle the basil over the tart before cutting it into squares.

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