tomato tart

This light and crispy tart is pure perfection

Heirloom Tomato Cheddar Tart with Everything Spice.

puff pasty (thawed)

basil pesto ([homemade | https://www.halfbakedharvest.com/avocado-caprese-pasta-grilled-broccoli-rabe/] or store-bought)

cheddar cheese

tomatoes

olive oil (for drizzling)

toasted white sesame seeds

toasted black sesame seeds (or another tablespoon white sesame)

poppy seeds

onion

garlic

salt

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Lay the thawed puff pastry on the prepared baking sheet and prick the pastry with the tines of a fork. Spread the pesto over the dough, leaving a 1/4-inch boarder and top with cheddar cheese. Bake for 25-30 minutes or until the pastry is golden and the cheese has melted.

Remove from the oven and top the tart with tomatoes. Drizzle the tomatoes lightly with olive oil and sprinkle generously with everything bagel spice. Top with basil. Slice and EAT! :)

Combine everything in a small bowl or glass jar. Keep stored in a cool, dry place.

Everything Bagel Spice

Tomato Ricotta Galette – this rustic pie recipe marries the flavors of a pizza with a flakey crust and juicy heirloom tomatoes.

Tomato Ricotta Galette

all-purpose flour

unsalted butter, frozen

water

olive oil (plus extra for drizzling)

ricotta cheese (about 1/2 cup)

oz grated Parmesan cheese (about 1/2 cup)

oz feta cheese (scant 1/4 cup)

2-3 tomatoes (sliced 1/4 inch thick (about 1 1/2 cups sliced tomatoes))

kosher salt and pepper

parsley leaves (chopped, for garnish)

Parmesan cheese (for garnish)

In a medium bowl, stir the flour and salt together with a fork or a whisk. Grate the butter with a box grater and add to the flour. Using your fingers, begin to work the butter into the dough until you have coarse crumbs. Stir in the water a tablespoon at a time, using a fork to incorporate it into the dough, checking it with your fingers by pinching the dough together. You can also do this with a food processor, if you wish. Do not over work the dough – you want to be able to see bits of butter within the dough, and it will still be rather shaggy and loose. Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball, but be careful not to overwork the dough. When the mixture pulls together into a ball, wrap the dough in a piece of plastic wrap, form it into a disk, and refrigerate for at least an hour or overnight.

Make the dough:

Preheat the oven to 400°F.

Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper. Return to the refrigerator while you make the filling.

In a small pan, heat the olive oil over medium-low heat. Cook the onions, season with a pinch of salt and pepper, stirring occasionally, until soft and translucent. Set aside to cool.

In a small bowl, use a fork to cream the ricotta, Parmesan and feta cheese. Stir in the cooked onions and salt. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the tomatoes on top of the cheese, then fold the edge of the dough up on the tomatoes, pleating as you make your way around the galette. Lightly drizzle tomatoes with a touch of olive oil and season with salt and pepper.

Whisk together the egg and water. Lightly brush the dough with the egg wash. Transfer the galette with the parchment paper onto a heavy baking sheet.

Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and sprinkle with fresh parsley and more grated Parmesan cheese. Let it sit for about 5 minutes before slicing. Enjoy while warm.

Make the galette:

A rustic Tomato Rosemary Bacon Tart made with fresh tomatoes, fresh rosemary, crispy bacon, and cheese. Use store bought or homemade pie crust for the tart crust.

Rustic Tomato Rosemary Bacon Tart

9 inch pie crust (homemade or store-bought)

Mexican blend or Colby Jack cheese

Parmesan cheese

crispy bacon (roughly chopped and divided)

olive oil

garlic (minced)

rosemary (minced finely)

salt and pepper

Preheat

Roll Out

Brush

Arrange

Place the pie crust in the pan and trim edges.

Brush pie crust with olive oil, prick with a fork and pre-bake in a 375-degree oven for 10 minutes.

Cool

Remove the pie crust from the oven and set aside.

Toss

Toss all the cheeses together in a bowl. Remove 1/4 cup and set aside.

Mix minced garlic and rosemary with 2 tablespoons olive oil.

Brush the pre-baked pie crust with some of the olive oil and herbs.

Sprinkle

Sprinkle the cheese over the bottom of the pie crust.

Sprinkle half the bacon pieces over the cheese.

Slice

Slice the tomatoes about a quarter-inch thick and arrange over the cheese.

Brush the tomato slices with the remaining olive oil and herbs.

Top the tomato slices with the remaining bacon and cheese.

Bake

Rest

Let tart rest for 10 minutes before slicing.

This easy to make Tomato Puff Pastry Tart is an ideal appetiser, easy lunch or dinner served with a green salad. It features a delicious, flaky, puff pastry base that is topped with a flavoursome cream cheese mixture, fresh tomatoes and basil. This Tomato Tart looks impressive and makes good use of quality produce.

Tomato Puff Pastry Tart

puff pastry (See Note 1)

cream cheese -

lemon

sea salt and freshly ground black pepper – to taste

(200 g) Perino Grape Tomatoes (See Note 2)

basil

sea salt and freshly ground black pepper – to taste (See Note 4)

Preheat oven to 220 degrees C (425 F).Line a baking tray with baking paper.

Cut your sheet of pastry in half so you have two tart bases.

Brush the edges of the pastry with beaten egg. Fold the edges over approximately 1 cm (1/2 inch) to form a border. Brush the edges again with beaten egg.

Score the inside of the pastry thoroughly with a fork. Bake for 5-7 minutes. Remove the pastry bases from the oven and lower the temperature to 200 degrees C (390 F).

Meanwhile, add the cream cheese to a small bowl along with the garlic, spring onion, lemon zest and season with salt and pepper. Mix the cream cheese mixture until smooth.

Gently top the partially cooked pastry bases with the cream cheese mixture and spread it evenly. Return the pastry to the oven. Bake for a further 5-7 minutes, or until cooked through.

Slice your tomatoes lengthways into three pieces.

Finely slice your basil into strips.

Remove the pastry from the oven when it is cooked through and the edges are golden.

Top the pastry with the tomato slices, overlapping slightly. Garnish with the basil. Serve immediately and enjoy!

This Cherry Tomato Tart is one of my favorite recipes on my site, and a recipe that my little brother and husband Pete always request for their birthdays. The flavors are SO delicious!

Bursting Cherry Tomato Tart

standard pie crust (blind

oz cream cheese (at room temperature)

scallions (sliced)

heavy cream

oz goat cheese (at room temperature)

thyme leaves

cherry tomatoes

bread crumbs

tbsp butter

If you don’t know how to blind bake a pie crust/tart shell (that just means it’s prebaked), see my video here.

Preheat the oven to 350 degrees F.

Stir to combine the cream cheese, scallions, heavy cream, goat cheese, and thyme leaves. Season to taste with salt and pepper. Spread this cream cheese mixture evenly over the blind baked tart shell.

Plop the cherry tomatoes on top of the cream cheese and spread them out evenly. You want to make sure to cram as many cherry tomatoes as possible and make sure they’re snug and tight, and close together.

Brush the tops of the tomatoes with olive oil and sprinkle with salt and pepper. Bake the tart for 40 minutes.

Remove the tart from the oven. Mix together the Italian bread crumbs and melted butter, and sprinkle it evenly over the top of the tart. Bake the tart for 20 more minutes, then it’s ready to eat. Enjoy!

Flaky puff pastry topped with spiced tomatoes. Finished with a nutty gremolata and tangy whipped feta – a quick and impressive weeknight dinner.

Tomato Tart With Whipped Feta & Peppery Watercress Salad

Puff Pastry Sheet

Large Tomatoes

Feta

Greek Yoghurt

Lemons

Flaked Almonds

Parsley (25 grams)

Red Onions

Tbsp Ras el Hanout

Watercress

Cut the tomatoes into 1cm slices. Place them in a colander or sieve and toss with ½ tsp of salt. Let it sit until ready to use (this will draw out excess moisture from the tomatoes). Preheat the oven to 220°C.

Unroll the puff pastry sheet and lightly score a 2cm border around the edges. Using a fork, prick the pastry inside the border. Once the oven is hot, par-bake the puff for 10-15 mins until lightly golden and puffy. Once par-baked, using a spoon, gently press the pastry down, leaving the border puffy.

Meanwhile, crumble the feta into a small food processor or blender, add the Greek yoghurt and 2 tbsp of olive oil. Blitz until broken down and fluffy. Season with the zest of ½ a lemon and pepper. Cover and refrigerate until ready to serve.

Peel and thinly slice the onion. Pat the tomato slices dry, and place them into a clean bowl with the onion and ras el hanout, toss together. Add the spiced tomato mixture onto the pastry, making sure to not get any on the border. Drizzle with another 1 tbsp of olive oil and bake for 25-30 mins, until the pastry is golden brown.

For the gremolata: Tip the toasted almonds onto a chopping board and roughly chop. Finely chop the parsley (stalks and all), then tip the almonds and parsley into a small bowl with the juice of the zested lemon and 70ml of olive oil. Season with salt, mix together and set aside.

Meanwhile, add the juice of the remaining lemon into a large bowl. Whisk in 40ml of olive oil, season with salt, pepper and sugar (if needed).

Cut the tart into 8 and share between your plates. Dollop the whipped feta onto the tart and drizzle over the nutty gremolata. Toss the watercress into the lemon dressing and serve alongside.

Summer Tomato Tart With Mustard and Herbs

lb. heirloom tomatoes (5–6 large), sliced into ¼-in.-thick half-moons

salt and black pepper

puff pastry sheets, thawed in the fridge

Dijon mustard

Comté

Tbsp. finely chopped fresh herbs,

Position a rack in the center of the oven and preheat to 375°F. Place a wire rack over a large rimmed baking sheet. Season the tomato slices on both sides with 1 tablespoon of salt and arrange in a single layer on the rack. Set aside until the tomatoes have released excess liquid, about 15 minutes.

On a 13- by 18-inch parchment-lined rimmed baking sheet, arrange the pastry sheets so they overlap by about ½ inch (roll them out slightly if needed), then press at the seam to make one piece of dough. Press the pastry into the bottom and up the sides of the baking sheet, then use a fork to prick all over. Line the pastry with parchment and fill with pie weights or dried beans. Bake until the edges are golden, 20–25 minutes. Remove the weights and parchment and continue to bake until the bottom of the pastry is dry and lightly browned, about 10 minutes more. Set aside for 10 minutes to cool slightly, then brush the bottom with mustard and sprinkle evenly with the Comté.

Pat the tomatoes dry with paper towels and arrange them in a single layer atop the crust. Bake until the cheese is melted and the tomatoes are softened and starting to color, 15–20 minutes. Transfer to a wire rack and set aside to cool slightly. Sprinkle with the black pepper and herbs, then slice and serve.

Top 7 tomato tart recipes from across the web

The most viewed tomato tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Heirloom Tomato Cheddar Tart with E...

Tomato Ricotta Galette

Rustic Tomato Rosemary Bacon Tart

Tomato Puff Pastry Tart

Bursting Cherry Tomato Tart

Tomato Tart With Whipped Feta & Pep...

Summer Tomato Tart With Mustard and...

Top 7 tomato tart recipes from across the web

The most viewed tomato tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Heirloom Tomato Cheddar Tart with E...

Tomato Ricotta Galette

Rustic Tomato Rosemary Bacon Tart

Tomato Puff Pastry Tart

Bursting Cherry Tomato Tart

Tomato Tart With Whipped Feta & Pep...

Summer Tomato Tart With Mustard and...

The most viewed tomato tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine