Best 6 Stuffed Pull Apart Tomato Tart Recipes

STUFFED PULL APART TOMATO TART

Steps:

• Preheat oven to 400 degrees F.
• Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.
• In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.
• In a small bowl, combine 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil.
• On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.
• Line a baking sheet with parchment paper.
• In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.
• Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.
• Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.
• Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.

STUFFED TOMATOES WITH GRITS AND RICOTTA

Steps:

• In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
• Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
• Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
• Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

PULL-APART STUFFED PASTA RING RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Mix all the ricotta, mozzarella, Parmesan, oregano, garlic, basil, chili flakes (optional), salt, and pepper until smooth.
• Unfold a jumbo shell, turning it inside out, and gently fill it with 1-2 tablespoons of the cheese mixture. Refold the shell and set aside. Repeat with the rest of the pasta shells.
• In a circular dish, place a layer of marinara sauce that completely covers the bottom of the pan. Place the shells, cheese side up in the pan in a spiralling pattern.
• Pour a little extra marinara sauce within the spiral and top the whole pan with mozzarella cheese.
• Bake for 15 minutes, or until the sauce is bubbling and the cheese is a golden brown.
• Pull apart with your fingers.
• Enjoy!

CHEF JOHN'S TOMATO TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
• Freeze dough until firm, about 10 minutes.
• Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
• Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
• Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
• Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

STUFFED TOMATOES IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees. Cut tops off tomatoes, and reserve. Remove and discard seeds; salt flesh. Drain upside down on a rack set over a baking sheet. Meanwhile, roll out puff pastry to a 13-by-12-inch rectangle; cut into 6 pieces. Press into cups of a standard muffin tin, overhanging sides. Cover with plastic wrap; set aside.
• Heat oil in a nonstick skillet over medium-high heat until hot but not smoking. Add onion and celery; cook until onion is golden, 3 minutes. Add sausage; cook, stirring occasionally, until browned, 10 minutes. Remove from heat; stir in parsley and cheese.
• Divide sausage mixture among tomatoes; place 1 in each pastry shell. Lightly beat egg with cream; brush onto edges of shells. Turn corners of pastry up around tomato slightly.
• Bake until pastry is golden, 15 minutes; return tomato tops halfway through baking. Let rest 10 minutes before serving.