Best Rustic Tomato Tart Recipes

RUSTIC TOMATO CHEESE TART

Steps:

• Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.

RUSTIC TOMATO BASIL TART

Steps:

• Unroll pie crust on baking sheet. Top with 1 cup cheese, leaving a 1-1/2 inch border around edges. Arrange tomatoes in a single layer over cheese. Drizzle balsamic glaze evenly over tomatoes; top with basil and the remaining cheese.
• Fold edges of pie crust over filling, tucking and pressing down edges onto tart.
• Bake on lowest oven rack in a preheated 375 degrees F oven 25 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve warm or at room temperature.

RUSTIC TOMATO-BASIL TART

Steps:

• 1. Arrange tomato slices in a single layer on several layers of paper towels, sprinkle with 1/2 t. salt. 2. Preheat oven to 400. 3. Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 c. flour, 1/4 c. cornmeal, and 1/2 t. salt in large bowl, stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture, stir until soft dough forms. Knead gently 3 or 4 times. 4. Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; press into a 6-inch circle. Cover with 2 additional (16-inch) sheets of overlapping plastic wrap. Roll dough, still covered into a 14-inch circle; place on a large baking sheet in freezer 10 minutes or until plastic wrap can be easily removed. Sprinkle pizza stone or pizza pan with 1 T. cornmeal. Remove 2 sheets of plastic wrap from dough. Place dough, plastic wrap up, on baking sheet. Remove top sheets of plastic wrap. 5. Combine 1/4 c. basil, cheese, and oregano. Combine 2 T. flour and 1/2 t. salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Sift 1 T. flour mixture over cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes, top with remaining tomatoes. Fold edges of dough toward center; press to seal (dough will only partially cover tomatoes). Bake at 400 for 35 minutes or until crust is brown; let stand 10 minutes. Sprinkle with 1/4 c. basil and pepper.

RUSTIC TOMATO AND RICOTTA TART

Steps:

• Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
• Preheat the oven to 375 degrees F.
• On a floured surface, roll the dough out to a rough circle, about 14 to 15 inches in diameter. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, "rustic" edge to the tart.
• Filling: In a small mixing bowl whisk together the ricotta, egg white, sugar, and lemon zest. Using a rubber spatula, gently spread the ricotta filling over the bottom of the tart. Then arrange the tomato halves in concentric circles, cut side up, over the ricotta. Drizzle the honey over.
• With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar. Bake until fruit is tender and the underside of the tart is browned, about 25 to 30 minutes.

RUSTIC TOMATO TART

Steps:

• Heat oven to 400ºF.
• Unroll pie crust onto baking sheet. Arrange tomato slices in circular pattern on crust, overlapping slices as necessary to leave a 1-1/2-inch border around edge. Combine cheese and mayo; spread over tomatoes. Fold edge of crust over tomatoes.
• Bake 20 to 24 min. or until cheese is melted and crust is golden brown. Meanwhile, cook bacon until crisp.
• Cool tart 10 min. Crumble bacon. Top tart with arugula and bacon.

RUSTIC TOMATO TART

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Using a tart pan insert your pillsbury dough in the bottom and around sides. (do not overlap). I usually brush egg white on the crust.
• 3. Par bake the crust and let cool completely. Spread 3 tablespoons mustard or mayonnaise only on the bottom of crust.
• 4. Slice tomatoes and cover the entire bottom of crust. (if you want to make extra layer you can). Scatter your garlic and salt on top of tomatoes and 2 tablespoons of olive oil.
• 5. Sprinkle your dried herbs combined together on top and your pepper flakes evenly distributed. If you want more of a hot taste add more pepper flakes.
• 6. Sprinkle with mozzarella cheese on top and sprinkle parsley on top for color.
• 7. Bake for 20 minutes at 375 degrees until bubbly.
• 8. Allow to cool for 10 minutes before serving and slice wedges with a pizza cutter.

RUSTIC TOMATO TART

Steps:

• Arrange tomato slices in a single layer on several layers of paper towels; sprinkle with 1/2 teaspoon salt. Let stand 20 minutes; blot dry with paper towels. Preheat oven to 400°. Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 cups flour, 1/4 cup cornmeal, and 1/2 teaspoon salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3 or 4 times. Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; press into a 6-inch circle. Cover with 2 additional (16-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle; place on a large baking sheet in freezer 10 minutes or until plastic wrap can be easily removed. Line baking sheet with parchment paper; sprinkle paper with 1 tablespoon cornmeal. Remove 2 sheets of plastic wrap from dough. Place dough, plastic wrap side up, on baking sheet. Remove top sheets of plastic wrap. Combine 1/4 cup basil, cheese, and oregano. Combine 2 tablespoons flour and 1/2 teaspoon salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Using a sifter or sieve, sift 1 tablespoon flour mixture over cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes; top with remaining tomatoes. Fold edges of dough toward center; press to seal (dough will only partially cover tomatoes). Bake at 400° for 35 minutes or until crust is brown; let stand 10 minutes. Sprinkle with 1/4 cup basil and pepper. Yield: 6 servings (serving size: 1 wedge) NUTRITION PER SERVING CALORIES 320(32% from fat); FAT 11.5g (sat 6.4g,mono 3.1g,poly 1.1g); PROTEIN 9.2g; CHOLESTEROL 29mg; CALCIUM 80mg; SODIUM 753mg; FIBER 4.7g; IRON 3.1mg; CARBOHYDRATE 48g Joanne Weir Cooking Light, JULY 2003