HERBED TOMATO TARTS
Categories Fish Tomato Brunch Bake Quick & Easy Lunch Mozzarella Parmesan Rosemary Summer Thyme Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
- Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
- Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
- Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.
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TR Kumar
[email protected]The tarts were a little too tart for my taste, but I think that's just because I used Roma tomatoes. I'll try using a sweeter variety of tomato next time.
Rahima Abdul Aziz
[email protected]Yum!
Nirmal Shrestha
[email protected]These tarts are perfect for a summer picnic or barbecue.
Hudo Cabdulahi
[email protected]I had a hard time finding fresh tomatoes, so I used canned tomatoes instead. The tarts still turned out great.
Lucky Phibi
[email protected]Easy to make and delicious. I'll be making these again.
Braxton Griggs
[email protected]These tarts are a great way to get your kids to eat their vegetables. My kids love them!
Udeh Esther
[email protected]The tarts were a little bland for my taste, but they were still good. I think I'll add some more herbs and spices next time.
Michelle Intinarelli
[email protected]I've made these tarts several times now, and they're always a crowd-pleaser. I love the way the flavors of the tomatoes, herbs, and cheese come together. The crust is also very easy to work with.
Temesgen Melese
[email protected]Delicious! Will definitely make again.
Md Ismail Hosain
[email protected]These tarts are a great way to use up fresh tomatoes. They're also perfect for a party or potluck.
Meng Mobile
[email protected]The tomatoes burst with flavor and the herbs added a nice touch of savory goodness. The crust was flaky and buttery, and the cheese was melted and gooey. Overall, these tarts were a delight to eat.
Tebello Justice
[email protected]I had a little trouble getting the crust just right, but the tarts still turned out great. I think I just need to practice a bit more.
Malik Tanveer
[email protected]So easy to make and so delicious! I used fresh tomatoes from my garden and they were perfect.
james stone
[email protected]These herbed tomato tarts were a hit at my last dinner party! The combination of fresh tomatoes, herbs, and cheese was delicious, and the crust was flaky and golden brown. Everyone raved about them, and I'll definitely be making them again.