CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART
Provided by Food Network
Categories main-dish
Time 1h50m
Yield about 20 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper and set aside.
- Using a half-sheet pan as a guide, roll the Flaky Pastry Dough out to a bit larger than the sheet pan (13 by 18 inches). Trim the dough with a sharp knife and transfer to the prepared sheet pan (it should fit snugly). Refrigerate for 20 minutes to chill.
- Dock the dough with a fork and bake until risen and golden brown on top, about 35 minutes. Set aside.
- In a skillet, combine the olive oil, onions and garlic; saute over medium heat until the onions have softened, about 15 minutes. Add the maple syrup and paprika and stir to combine.
- In the bowl of a food processor, combine the cream cheese, artichoke hearts, Parmigiano-Reggiano, mayonnaise, the onion mixture and salt and pepper to taste. Pulse until mostly smooth, with a few small artichoke pieces remaining.
- Gently spread the artichoke mixture over the pastry, leaving a 1/2-inch border. Top with the sliced tomatoes. Bake until the edges of the filling are beginning to brown, about 15 minutes.
- Top with the fresh herbs. Serve warm and immediately.
- Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
- Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
- Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
- Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
- If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
CHERRY TOMATO TART
Sometimes you just want to bring the prettiest dish to the party. This tart will certainly succeed on that front, and the secret is that it's not that much work. If you get good-quality cherry tomatoes, this dish pretty much sells itself. Combining the acidity of the tomatoes with the umami of the cooked onions creates a light combination that is still surprisingly hearty.
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Place the pie crust in a pie pan, then trim and crimp the edges. Bake for 5 to 7 minutes, until it has started to harden. Remove it from the oven and cool.
- Place a skillet on medium heat and melt the butter. Add the onion and garlic and cook for 10 to 15 minutes until the onions have browned. Add the onion mixture to the pie crust. Sprinkle 2/3 of the Parmesan cheese on top of the pie crust and then add the cherry tomatoes on top. Make sure the cherry tomatoes really fill the pie: err on the side of overfilling rather than underfilling. They will settle as they bake. Sprinkle the thyme, the remaining Parmesan cheese and the salt on top.
- Place in the oven for 20 minutes or until the tomatoes start to brown and pop a little bit. Remove from the oven, garnish with additional thyme and cool before serving. Do note that this dish starts to fall apart once you begin cutting, so try to serve it all at once if possible.
- Stir together the flour, salt and sugar. Add in the butter using two knives or a spoon, but try not to use your hands too much because you want the mixture to stay as cool as possible. You can also combine the dry ingredients with the butter in a food processor, using the pulse setting. The objective is to get the butter incorporated with the flour, creating pea-size pieces.
- Slowly add in the water and mix until it just comes together as a dough. The amount varies depending on the type of flour and butter you use; it may take more or less liquid to bring together. Dump the dough out onto a sheet of plastic wrap, press together in a round, wrap well and chill for at least an hour.
- To roll out, flour a work surface well and divide the dough in half. Using a rolling pin (or an empty wine bottle if you don't have one), roll out each half into a 1/8-inch-thick round, creating two crusts. The crusts are now ready to be used.
TOMATO AND ARTICHOKE TART
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
- Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.
- Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.
- Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.
- Cut into serving potions and serve hot.
ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD
Provided by Terry Kirts
Categories Salad Food Processor Leafy Green Tomato Vegetable No-Cook Picnic Spring Summer Bon Appétit
Yield Makes 6 to 8 Servings
Number Of Ingredients 12
Steps:
- Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
- Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.
TOMATOES AND ARTICHOKE HEARTS
The beauty of this tasty salad is in its simplicity.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
- Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g
ARTICHOKE AND CHERRY TOMATO TARTS
Categories Tomato Brunch Bake Quick & Easy Artichoke Thyme Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a light main course
Number Of Ingredients 6
Steps:
- Preheat oven to 400° F. and lightly flour a baking sheet.
- In a bowl whisk together yolk, sour cream, and salt and pepper to taste. Arrange pastry squares on baking sheet and spoon one fourth of mixture onto center of each. Top mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.
- Bake tarts in middle of oven until pastry is golden, about 12 minutes.
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Artichoke and Cherry Tomato Tarts Recipes: An Overview
The Ingredients
Artichoke and cherry tomato tarts are a type of savory pastry that offers a combination of flavors in a single bite. Although there can be variations in the recipe, some of the common ingredients include artichoke hearts, cherry tomatoes, puff pastry, goat cheese, eggs, heavy cream, and various herbs and spices.
The Preparation
To make artichoke and cherry tomato tarts, the puff pastry is usually rolled out and cut into circles or squares. The artichoke hearts and cherry tomatoes are cut into bite-size pieces, and the goat cheese is crumbled. The eggs and cream are whisked together to make a custard-like filling, which is then seasoned with herbs, salt, and pepper. The pastry circles or squares are then filled with the artichokes, tomatoes, and cheese, and poured over with the egg-and-cream mixture. The tarts are then baked in the oven until the pastry is golden brown and the filling is set.
The Flavors
The combination of artichokes and cherry tomatoes creates a balance of sweet and tart flavors that are pleasing to the palate. The goat cheese adds a tangy and creamy note to the dish, while the herbs and spices provide a hint of freshness and aroma. The puff pastry, which is airy and flaky, serves as the perfect vessel for holding all the ingredients together.
The Versatility
Artichoke and cherry tomato tarts can be served as an appetizer, a side dish, or a light lunch or dinner. They are versatile enough to be enjoyed on their own or paired with a refreshing salad or a bowl of soup. They can also be customized to suit individual preferences by adding or subtracting ingredients based on personal taste.
The Health Benefits
Artichokes and cherry tomatoes are both nutrient-packed foods that offer a plethora of health benefits. Artichokes are a good source of fiber, vitamins, and minerals, while cherry tomatoes are rich in antioxidants, vitamins, and lycopene. Goat cheese, although high in fat, is a good source of protein and calcium. Puff pastry, however, is a high-calorie food that should be consumed in moderation.
The Presentation
Artichoke and cherry tomato tarts are not only delicious but also visually appealing. The vibrant colors of the ingredients, coupled with the flaky pastry, create an eye-catching display that is sure to impress. The tarts can be arranged on a platter or individually plated for an elegant presentation.
The Conclusion
In summary, artichoke and cherry tomato tarts are a delectable and versatile dish that offers a balance of flavors, textures, and health benefits. They can be served for any occasion and are sure to be a hit with family and friends. Whether enjoyed as an appetizer, side dish, or main course, artichoke and cherry tomato tarts are a culinary delight that should be on every food lover's menu.
Choosing the right dough
The key to making good artichoke and cherry tomato tarts is to choose the right dough. You can use either pre-made or homemade dough for this recipe. However, the dough should be crispy and flaky to prevent it from getting soggy after adding the toppings. If you're short on time, pre-made puff pastry dough is a great option. It is easy to work with and gives the tarts a beautiful golden crust. If you prefer homemade dough, you can make it using flour, butter, and cold water. The dough should be chilled in the refrigerator for at least 30 minutes before rolling it out.Preparing the toppings
Artichokes and cherry tomatoes are the main ingredients in this recipe. The artichokes should be cooked until they are tender before adding them to the tarts. They can be boiled, steamed, or roasted, depending on your preference. Cherry tomatoes should be cut in half and seasoned with salt and pepper. You can also add some dried herbs such as oregano, thyme, or basil to enhance the flavor. Other toppings that can be added to the tarts include cheese, olives, mushrooms, and spinach. However, it is important not to overload the tarts with too many toppings to ensure that they cook evenly.Assembly
To assemble the tarts, roll out the dough on a floured surface into 12-inch circles. Place the dough circles onto a baking sheet lined with parchment paper. Cut the edges of the dough to make a neat circle. Spread a layer of ricotta cheese or cream cheese on the dough circles, leaving a 1-inch border around the edges. Arrange the cooked artichokes and cherry tomatoes on top of the cheese. Sprinkle some grated Parmesan cheese over the toppings. Fold the edges of the dough over the toppings, leaving the center exposed. Brush the edges of the dough with some beaten egg to give the tarts a shiny golden finish.Baking the tarts
Bake the tarts in a preheated oven at 375°F for 20-25 minutes or until the crust is golden brown and the cheese is melted. Be sure to check the tarts regularly to prevent them from burning or becoming too crispy. Once the tarts are baked, let them cool for a few minutes before slicing them into wedges. Serve the tarts warm or at room temperature.Tips for variations
While artichoke and cherry tomato tarts are delicious on their own, there are several variations that you can try to customize the recipe to your liking. Some of these include:- Adding other vegetables such as roasted red peppers or caramelized onions
- Using different types of cheese such as feta or goat cheese
- Sprinkling chopped fresh herbs such as parsley or chives over the tarts before serving
- Adding cooked chicken or shrimp for a protein boost