Best 3 Roasted Tomato Tart Recipes

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If you're looking for a delicious and easy-to-make dish that's perfect for any occasion, look no further than roasted tomato tart. With its simple yet flavorful ingredients and beautiful presentation, this dish will surely be a hit with family and friends. Let's take a look at some of the best recipes out there for roasted tomato tart, so you can find one that suits your taste and skill level. We'll cover everything from classic recipes with a flaky crust to more modern variations with a twist. Get ready to tantalize your taste buds with the perfect roasted tomato tart.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED-TOMATO TART



Roasted-Tomato Tart image

Provided by Melissa Roberts-Matar

Yield Makes 6 hors d'oeuvre or side-dish servings

Number Of Ingredients 5

1 sheet frozen puff pastry (from a 17 1/4-oz package), thawed
2 lb plum tomatoes (8 large), halved lengthwise
2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 1/2 teaspoons finely chopped fresh thyme
1/2 cup Parmigiano-Reggiano shavings plus additional for garnish (1 1/4 oz; from a 6- to 8-oz piece)

Steps:

  • Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil.
  • Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-inch round.
  • Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use.
  • Toss tomatoes with 2 tablespoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour.
  • Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes.
  • While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste, and additional cheese shavings if desired.

ROASTED TOMATO AND HERB TART



Roasted Tomato and Herb Tart image

Categories     Cheese     Garlic     Herb     Tomato     Appetizer     Bake     Roast     Vegetarian     Summer     Phyllo/Puff Pastry Dough     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 appetizer servings

Number Of Ingredients 10

12 large garlic cloves, peeled
1 teaspoon plus 2 tablespoons olive oil
4 red heirloom plum tomatoes, halved lengthwise
4 yellow heirloom plum tomatoes, halved lengthwise
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 1/4 cups grated Gruyère cheese (about 4 ounces), divided
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 375°F. Place garlic on 6-inch square of foil; drizzle garlic with 1 teaspoon oil. Seal foil packet. Toss tomatoes, salt, pepper, and 2 tablespoons oil in bowl. Arrange tomatoes, cut side up, on rimmed baking sheet. Drizzle any juices in bowl over tomatoes. Place garlic packet on same sheet. Bake until garlic is soft, about 50 minutes. Remove from oven; increase temperature to 400°F.
  • Meanwhile, line baking sheet with parchment paper. Roll out puff pastry on floured surface to 10-inch square; transfer to prepared sheet. Using fork, pierce pastry all over. Chill 20 minutes.
  • Sprinkle 3/4 cup cheese over pastry, leaving 1-inch plain border. Arrange tomatoes in alternating colors, cut side up, over cheese in 4 rows. Place garlic cloves between tomatoes. Sprinkle with thyme, rosemary, and 1/2 cup cheese. Bake tart until golden, about 25 minutes. Serve warm or at room temperature.

WARM SPINACH PORTOBELLO TART WITH ROASTED TOMATO VINAIGRETTE



Warm Spinach Portobello Tart with Roasted Tomato Vinaigrette image

Provided by Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 14

4 ounces cream cheese
1 cup margarine
1 teaspoon salt
1 1/4 cups flour
3 pounds tomatoes
2 1/2 teaspoons chopped garlic
1/3 cup plus 3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup balsamic vinegar
3/4 pound portobello mushrooms. stemmed, cut into thin strips
1/4 pound spinach, stemmed, washed, dried, and cut into thin strips
1/2 pound mozzarella, julienned
Capers for garnish

Steps:

  • Preheat oven to 375 degrees.
  • To make a crust:
  • In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside.
  • To make filling:
  • Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside.
  • In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm.
  • To assemble:
  • Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm

Tips for Making a Roasted Tomato Tart

* Use ripe, flavorful tomatoes for the best results. * Roast the tomatoes at a high temperature to caramelize them and bring out their sweetness. * Use a good quality puff pastry or shortcrust pastry for the tart base. * Blind bake the pastry crust before adding the filling to prevent it from becoming soggy. * Use a combination of herbs and spices to flavor the tart filling. * Top the tart with grated cheese before baking for a golden, bubbly crust. * Let the tart cool slightly before serving to allow the flavors to meld.

Conclusion

A roasted tomato tart is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's perfect for a light meal or as a side dish. With its simple ingredients and easy-to-follow instructions, this tart is a great recipe for beginner bakers. So next time you're looking for a quick and tasty meal, give this roasted tomato tart a try!

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