Fresh Tomato Tart
Jul 28, 2018 15:05:11 #
Fresh Tomato Tart
Ingredients
1/2 15 - ounce folded refrigerated unbaked piecrust (1 crust)
1 1/2 cups shredded mozzarella cheese (6 ounces)
4 roma or small regular tomatoes
3/4 cup loosely packed fresh basil leaves
4 cloves garlic
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise or salad dressing
1/8 teaspoon ground white pepper
Fresh basil leaves (optional)
Directions
1 Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
2 Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
3 Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
4 In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
5 In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
6 Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.
Ingredients
1/2 15 - ounce folded refrigerated unbaked piecrust (1 crust)
1 1/2 cups shredded mozzarella cheese (6 ounces)
4 roma or small regular tomatoes
3/4 cup loosely packed fresh basil leaves
4 cloves garlic
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise or salad dressing
1/8 teaspoon ground white pepper
Fresh basil leaves (optional)
Directions
1 Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
2 Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
3 Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
4 In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
5 In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
6 Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.
Jul 28, 2018 19:29:38 #
slatten49
Loc: Lake Whitney, Texas
AuntiE wrote:
b Fresh Tomato Tart /b br br Ingredients br br... (show quote)
I'm gon'na give this some thought
Jul 29, 2018 10:01:38 #
AuntiE wrote:
b Fresh Tomato Tart /b br br Ingredients br br... (show quote)
I have had this before and it is delicous!!
Thank You for the recipe!!!
You just reminded me of a stuffed tomato recipe made with spagetti or for me angel hair spagetti...
Jul 29, 2018 10:13:50 #
Here’s the recipe I spoke of..From Martha Stewart recipes..
Use the largest beefsteak tomatoes you find..You want the tomatoes to be firm so that they won’t fall apart when you hollow them out. I used a grapefruit spoon to easily scoop all the tomato flesh out.
sautéed red onion, parsley, parmesan, olive oil and finely diced tomato from the flesh just scooped out, then finish the stuffed tomatoes off with a generous sprinkle of mozzarella cheese.
The spaghetti mixture gets mounded into the tomato shells and baked. Make sure you generously season the insides of your tomatoes. As the stuffed tomatoes bake in the oven they’ll let off juice which will water down the seasoning a bit but this juice is also what keeps the pasta from drying out.... You’ll also want to put the tomato lids (top of tomato you cut off to get inside) on during the baking process to keep the moisture in.
Ingredients
6 very large firm tomatoes (I recommend beefsteak)
2 tablespoons olive oil
10 ounces spaghetti
1/2 cup red onion , finely diced
1 cup of finely diced tomato pulp
3/4 cup parmesan cheese
1/4 cup parsley , minced
1/2 cup shredded mozzarella cheese
kosher salt and pepper
cooking spray ~But I don’t use that stuff so I just used olive oil that I rubbed on the inside of the tomatoes.
Cut the tops off the tomatoes. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Discard the tomato seeds; reserve the remaining tomato pulp. Dice up 1 cup of the pulp, set aside.
Preheat the oven to 350 degrees.
Bring a pot of salted water to a boil. Cook the spaghetti as directed on the package.
While the spaghetti is cooking, heat up a large pan on medium-high heat. Add 1 tablespoon of olive oil.
Add the red onion to the pan, saute for 5 minutes or until the onion has softened and is starting to brown.
Add the tomato to the pan, cook for 1 minute. Season the onion and tomato mixture with salt and pepper to taste.
Drain the spaghetti and add it to the pan. Stir in the remaining tablespoon of olive oil, parmesan cheese and parsley. Add more salt and pepper to taste.
Put the tomato shells into a pan greased with cooking spray. I used an 8x8 square pan. Mound the pasta evenly into the tomato shells. You may have a little pasta leftover. Sprinkle the mozzarella evenly over the spaghetti mixture.
Place the tops back on the tomatoes. Bake the tomatoes for 30 minutes. Serve immediately.
Use the largest beefsteak tomatoes you find..You want the tomatoes to be firm so that they won’t fall apart when you hollow them out. I used a grapefruit spoon to easily scoop all the tomato flesh out.
sautéed red onion, parsley, parmesan, olive oil and finely diced tomato from the flesh just scooped out, then finish the stuffed tomatoes off with a generous sprinkle of mozzarella cheese.
The spaghetti mixture gets mounded into the tomato shells and baked. Make sure you generously season the insides of your tomatoes. As the stuffed tomatoes bake in the oven they’ll let off juice which will water down the seasoning a bit but this juice is also what keeps the pasta from drying out.... You’ll also want to put the tomato lids (top of tomato you cut off to get inside) on during the baking process to keep the moisture in.
Ingredients
6 very large firm tomatoes (I recommend beefsteak)
2 tablespoons olive oil
10 ounces spaghetti
1/2 cup red onion , finely diced
1 cup of finely diced tomato pulp
3/4 cup parmesan cheese
1/4 cup parsley , minced
1/2 cup shredded mozzarella cheese
kosher salt and pepper
cooking spray ~But I don’t use that stuff so I just used olive oil that I rubbed on the inside of the tomatoes.
Cut the tops off the tomatoes. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Discard the tomato seeds; reserve the remaining tomato pulp. Dice up 1 cup of the pulp, set aside.
Preheat the oven to 350 degrees.
Bring a pot of salted water to a boil. Cook the spaghetti as directed on the package.
While the spaghetti is cooking, heat up a large pan on medium-high heat. Add 1 tablespoon of olive oil.
Add the red onion to the pan, saute for 5 minutes or until the onion has softened and is starting to brown.
Add the tomato to the pan, cook for 1 minute. Season the onion and tomato mixture with salt and pepper to taste.
Drain the spaghetti and add it to the pan. Stir in the remaining tablespoon of olive oil, parmesan cheese and parsley. Add more salt and pepper to taste.
Put the tomato shells into a pan greased with cooking spray. I used an 8x8 square pan. Mound the pasta evenly into the tomato shells. You may have a little pasta leftover. Sprinkle the mozzarella evenly over the spaghetti mixture.
Place the tops back on the tomatoes. Bake the tomatoes for 30 minutes. Serve immediately.
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