Best 8 Fresh Tomato Tart Recipes

FRESH TOMATO BASIL TART

Steps:

• In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain. , Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices., Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.

FRESH TOMATO AND ZUCCHINI TART

Steps:

• Make the pastry: Blend the cream cheese and the butter.
• Add the flour and salt and mix just until the dough starts to form a ball.
• Sprinkle the chives on a work surface.
• Turn out the dough and knead lightly until the chives are incorporated.
• Pat the dough into a disc about ½ inch thick.
• Wrap and refrigerate for atleast 30 minutes and up to 1 day.
• Remove the dough from the refrigerator and let stand at room temperature to soften slightly.
• On a well-floured work surface, roll the dough into a 13 to 14 inch round.
• Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
• Fit the dough evenly into the pan without stretching.
• Trim the overhanging dough to 1 inch from the rim.
• Fold the excess dough over and press it into the side of the pan.
• Refrigerate for 20 minutes, or until firm.
• Preheat the oven to 400F.
• Line the chilled tart shell with foil and weigh down with pie weights or dried beans.
• Bake for 15 minutes.
• Remove foil and weights and bake 10 minutes longer, or until just set and golden.
• Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
• Prepare the filling: In a medium bowl, stir together the olives, anchovies and capers.
• Spread the mixture evenly over the bottom of the baked shell.
• Starting at the edge, layer the tomato slices in overlapping, concentric circles.
• Season generously with lots of freshly-ground black pepper and salt.
• Heat the olive oil in a medium skillet.
• Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
• Add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
• Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
• Serve at room temperature.

FRESH TOMATO TART

Steps:

• Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.

FRESH TOMATO TART

Steps:

• In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack., Remove sides of tart pan. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper.

FRESH TOMATO TART

Steps:

• Preheat oven to 400°F.
• Combine the flour, sugar and 1/4 tsp salt in food processor.
• Add the butter and pulse until the mixture resembles dry oats.
• Add 1 Tbsp water and process for a few seconds.
• Add the remaining 1 Tbsp water and pulse 3 or 4 times.
• Place the dough in a bowl and form into a ball.
• Cover and chill for 30 minutes.
• Place the dough on a floured surface and roll into an 11 inch circle.
• Place the dough in a 10 inch tart pan.
• Sprinkle the cheese on the dough and then sprinkle 2 tbsp chopped basil on top of cheese.
• Place the tomato slices on top.
• Sprinkle with salt and pepper and then drizzle with the olive oil.
• Bake at 400°F for 30 to 40 minutes or until crust is golden.
• Garnish with basil.
• May be served hot or room temperature.

FRESH TOMATO TART

Steps:

• Preheat oven to 375*.
• In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.
• Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
• Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
• Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
• Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
• Top with grape tomatoes and press them down. Bake for 35 minutes�until the crust edges are golden-brown and the cheese is bubbling up.
• Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.

FRESH TOMATO TART

Steps:

• Line 9"fluted tart pan with piecrust. Bake 450 oven for 5-7 min. until slightly dry. Do not prick. Remove crust from oven, sprinkle with 1/2 cup mozzarella. Cool in pan on wire rack. Reduce oven to 375 Cut tomatoes in wedges, drain on paper towels. Arrange over cheese in baked crust. In food processor combine basil & garlic. Process until coarsely chopped (or snip basil & coarsely chop garlic). In medium bowl, combine basil, garlic, remaining mozzarella, mayo, parmesan & pepper. spread over tomatoe wedges. Bake 375 for about 25 min until cheese is golden. Let stand 5 minutes befor cutting

FRESH TOMATO TART

Steps:

• 1. Position the knife blade in a food processor bowl; add flour and the next 3 ingredients. Process for 20 seconds or until crumbly. Add the cold water; process until the mixture forms a ball. Chill at least 30 minutes.
• 2. Roll into a 12 inch circle on a floured surface. Place in a 10-inch tart pan with a removable bottom; trim off excess pastry along the edges. Prick the bottom and sides with a fork. Bake at 450 degrees for 10 to 12 minutes or until lightly browned. Cool slightly in the pan on a wire rack.
• 3. Spread mustard over the bottom of the pastry; top with cheese. Arrange the tomato slices over the cheese, slightly overlapping the tomato slices.Sprinkle with garlic and oregano; drizzle with olive oil.
• 4. Place the pan on a baking sheet. Bake, uncovered at 400 degrees for 40 minutes or until lightly browned. Let stand for 10 minutes. Carefully remove the sides of the pan before serving.