Best Mccormicks Tomato Goat Cheese Rosemary Tart Recipes

VINTAGE CHEDDAR, APPLE AND ROSEMARY TART

Steps:

• Preheat oven to 200°C Heat the oil in a frying pan over medium heat. Add the leek and fry, for 5 minutes, or until softened.
• Remove to a bowl and add the rosemary, vinegar, and apple slices. Toss to combine, then season with salt and pepper. Set aside.
• Roll the pastry out into a rectangle. Spread the creme fraiche over the pastry, leaving a 4 cm border.
• Sprinkle half the cheddar over the creme fraiche, scatter with the apple mix, top with the remaining cheddar. Fold the pastry border over.
• Bake for 25-30 minutes or until the filling is set and the puff pastry is well cooked.

TOMATO AND GOAT CHEESE TARTS

Steps:

• Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
• Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
• Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
• Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

TOMATO & GOAT CHEESE TART

Steps:

• Defrost puff pastry according to package directions.
• Peel, quarter, and thinly slice the onion. Peel and mince garlic.
• Heat 1 T oil in medium sautee pan. Sautee onions and garlic over medium heat until the onions are soft and beginning to caramelize.
• Season onions with salt and pepper, deglaze with wine, and stir in thyme.
• Once the puff pastry is defrosted, unfold it onto a cutting board. Cut 2 6-inch rounds out of defrosted puff pastry. You can use a small plate or saucer and a paring knife for this. Put the puff pastry onto a baking sheet lined with parchment paper.
• Score the puff pastry 1/2-inch from edge. This will allow the edge to rise more, creating a crust. The ingredients will go within this circle, leaving the edge empty.
• Sprinkle the grated parmesan within the scored circle. Top with caramelized onions.
• Crumble the goat cheese and sprinkle over the onions.
• Slice the tomato in half. Cut 1 thick slice from each half of the tomato (1-inch thick). Place in the center of the tart, over the onions and cheese.
• Drizzle 1-2 T olive oil over the tomatoes to encourage browning.
• Julienne the basil, and sprinkle evenly over the tomato.
• Put a few slices of parmesan on top of each tart and sprinkle with salt and pepper.
• Bake at 425F for 20-25 until golden brown.

WW RICH ROSEMARY GRAVY

Steps:

• To make the gravy, use a rubber spatula to scrape the pan juices from the roasting pan into a fat separator, leaving the browned bits in the pan. Let stand 5 minutes; then pour off the dark brown drippings into a 2-quart glass measuring cup; reserve the clear yellow fat in the separator. Add enough stock to the drippings to measure 5 cups.
• Place the roasting pan over two burners on high heat. Measure 1/4 cup of the reserved fat and add to the pan. Whisk in the flour (a flat "roux whisk" works best to reach into corners) and let bubble for 30 seconds. Since this is a reduced amount of flour and fat, it won't coat the entire pan so try to concentrate the ingredient to one part of pan to prevent the flour from scorching. One cup at a time, whisk in the stock mixture and bring to a boil. Reduce the heat to medium and simmer, whisking often, scraping up the brown bits on the bottom of the pan, until reduced to about 4 cups, about 3 minutes. For a thicker gravy, whisk in the cornstarch, but keep in mind that as the gravy cools, it will also thicken, so it might not be necessary.
• Strain through a coarse wire sieve into a bowl. Taste; season with the salt and, if desired, pepper and rosemary. Transfer to a warmed sauceboat.

MCCORMICK'S TOMATO, GOAT CHEESE AND ROSEMARY TART

Steps:

• Preheat oven to 400°F Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended.
• Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
• Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.