Best Summer Tomato Tart Recipes

SUMMER TOMATO AND RICOTTA TART WITH OAT PASTRY

Steps:

• For the pastry:
• Preheat oven to 180°C (350°F). Place the oats, chia seeds and salt in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs. Add the flour and almond meal and pulse to combine.
• Place the oil and water in a small jug and whisk to combine. With the food processor running, gradually add the oil mixture to the oat mixture and process until well combined but still crumbly.
• Spoon the pastry into a 24cm-based 3cm-high (9½ in x 1 in) round loose-based fluted tart tin and press firmly over the base and sides until smooth. Prick the pastry base all over with a fork and bake for 20 minutes or until light golden.
• For the filling:
• While the tart shell is baking, place the ricotta, lemon zest, Parmesan, salt and pepper in a large bowl and mix to combine.
• Allow the tart shell to cool completely before carefully lifting it from the tin. Place on a serving plate and fill with the ricotta mixture. Top the tart with the tomato and basil. Drizzle with oil, sprinkle with salt and pepper and slice into wedges to serve.

SUMMER TOMATO TART

Steps:

• 1. Heat oven to 375 degrees F. Unfold phyllo dough; cover with clean kitchen towel. Lightly brush 17x11-inch rimmed baking sheet with some of the butter. Place 1 sheet phyllo on baking sheet. Brush with butter; sprinkle with some of the Romano cheese. Repeat layers until all phyllo is used, brushing each with butter and sprinkling with cheese.
• 2. Bake 12-14 minutes or until crust is golden brown and crispy. Cool completely. Wrap tightly until ready to use.
• 3. Arrange mozzarella cheese evenly over crust; top with tomatoes. Sprinkle with half of the basil, 2 tablespoons Romano cheese, salt and pepper.
• 4. Bake 5-7 minutes or until cheese is slightly melted and tomatoes are warm. Cool slightly; sprinkle with remaining basil. Cut into 40 pieces.
• 5. TIP: *Fresh mozzarella is made in different sizes. look for balls about 3/4 inch in diameter or the size of a cherry. Cubed mozzarella also can be used.
• 6. NOTE: Sprinkling Romano cheese between the phyllo layers of this tart adds a rich, pleasant saltiness. You can bake the crust and slice the tomatoes and cheese ahead of time, but don't assemble the tart until just before serving to prevent the crust from getting soggy.

SUMMER TOMATO TART

Steps:

• Preheat the oven to 400 degrees. Line 2 large baking sheets with parchment paper. Roll out each puff pastry sheet to a 12 x 14-inch rectangle. Place on the baking sheets and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of each pastry with a fork and bake for 10 minutes. Let cool for 15 to 20 minutes.
• Meanwhile, slice the tomatoes in half widthwise and gently squeeze out the seeds and juice. Slice the tomatoes into 1/8-inch-thick rounds.
• Using a rubber spatula, spread half of the fromage blanc over one of the cooled crusts. Cover the fromage blanc with half of the tomatoes, slices overlapping, then season with salt. Top the tomatoes with half of the onion slices, dot with half of the olives and sprinkle with half of the thyme and some pepper.
• Bake the tart for 18 minutes, or until the tomatoes are very soft but before the onion gets too brown.
• While the first tart is baking, assemble the other tart with the remaining ingredients. Bake the second tart when the first one comes out of the oven. (It's better not to bake the tarts at the same time.).
• Right before serving, drizzle the tarts with the olive oil and sprinkle with basil.
• Serve hot or at room temperature.

SUMMER TOMATO TART

Steps:

• Roll out the pastry on a lightly floured surface.
• Cut each sheet into an 8-inch circle, using a salad-size plate as a guide.
• Remove to an ungreased baking sheet.
• Prick the pastry all over with a fork.
• Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry.
• Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.
• Preheat the oven to 400°F.
• Drizzle the tarts evenly with the olive oil, sugar, and pepper.
• Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.
• Sprinkle parmesan over the tomatoes in the last 5 minutes.
• Serve immediately, with a dollop of Pesto.