Best Zuries Tomato And Cream Cheese Tart Recipes

ZURIE'S TOMATO AND CREAM CHEESE TART

Zurie's Tomato and Cream Cheese Tart image

I'd like to dedicate this recipe to Molly53. When I could not find a tomato tart or pie on Zaar with cream cheese as a basis, she went to the trouble of converting a recipe and posting it for me in RR, which is really going to a lot of trouble! Thank you, Molly53!! This is not that tart, but in the end I put this together, and my severest critic, my husband, said the tart was fine. At the time of my request in RR I had lots of small plum tomatoes which in the heat became too overripe for salad but I could not bear to throw them out. I had a large chunk left of my favourite pastry, recipe #197151, which had to be used, but I confess that I don't know how much I used for this pie.... The amount given is a guess. The taste is clean; I did not want to use mayo. Prep time does not include making the pastry.

Provided by Zurie

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces pastry dough (short or puff or the recipe given in the intro, you might need more or less)
4 ounces cream cheese (125 g)
1 pinch salt (to taste)
2 tablespoons green onions, finely chopped (spring onions)
1/4 teaspoon black pepper
1 teaspoon hot pepper, finely chopped (no seeds or ribs)
1 tablespoon dried basil
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic, finely chopped
2 tablespoons fresh cream
1 egg
32 plum tomatoes, small (see photo, amount is approx.)
1/2 teaspoon sugar

Steps:

Heat oven to 420 deg F/210 deg C (to start with).
Line a smallish oven dish with pastry, rolled out thinly. I used a rectangular dish. If you prefer, beat an extra egg and paint the pastry with egg, for a golden colour after baking.Keep pastry cold at all times, so put into fridge while you continue.
In a bowl, mix together everything except the small tomatoes. My cream cheese was very firm and cold still, so I used an electric beater for quite a while to get the mixture to be smooth.
Although fresh basil is plentiful, I felt that dried basil stood up better to oven heat than fresh basil.
Take the pastry-lined dish from fridge, and spoon in the cream cheese mixture.
Top neatly with the small tomatoes, and sprinkle over the 1/2 teaspoon sugar.
Bake in preheated oven for about 40 - 45 minutes, until some tomatoes start colouring, then wrinkle, and the cream cheese base puffs up. It will sink again as it cools.
Lovely side dish with fried chicken pieces.

RUSTIC TOMATO CHEESE TART

Rustic Tomato Cheese Tart image

My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 12 servings.

Number Of Ingredients 10

Ingredients

7 sheets phyllo dough (14 inches x 9 inches)
1/3 cup olive oil
7 tablespoons crumbled goat cheese
1 cup thinly sliced sweet onion
1 cup shredded fontina cheese
4 plum tomatoes, thinly sliced
2 tablespoons minced chives
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM CHEESE TARTS (PAULA DEEN)

Cream Cheese Tarts (Paula Deen) image

A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!

Provided by SharleneW

Categories Cheesecake

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21 ounce) can cherry pie filling (or whatever else suits your fancy) or 1 (21 ounce) can blueberry pie filling (or whatever else suits your fancy)

Steps:

Preheat oven to 350°F.
Place a paper cupcake liner in each cup (12 total) of muffin pan.
Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
Bake for 20 minutes.
Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
Chill thoroughly before serving.