Place the tomatoes, cut-side up, onto another baking sheet and drizzle with the remaining oil. Scatter on the remaining ¼ cup of the cheese. Generously sprinkle herbes de Provence on top. Unroll the pastry sheet onto the baking tray and lie it down flat leaving an inch gap around the edge. Lift the pastry onto a baking sheet. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top. 2) Roll the pastry out to till it is about 4cm thick. STEP 4. Sprinkle the cheese on the puff pastry, leaving at 2-inch border around the edges. Let the onion and tomatoes cool on the baking sheets on wire racks. Arrange tomatoes on a paper towel-lined baking sheet. Place the onion onto a baking sheet. For some extra flavour and saltiness, add some chopped olives to the puff pastry tart. Instructions Slice tomatoes fairly thin and place on paper towel. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Sprinkle with . Remove from the oven, and top with the fresh basil leaves. Arrange tomato slices evenly over ricotta mixture. *. Unroll the pastry and lay it on a large baking tray. Prick the entire sheet of pastry with a fork. While the pastry is par-baking make the spread. Spread the hazelnut pastry evenly across the pastry. Place a slice of tomato in the center of each tart. Brush . Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes. 5. Butter and flour a 9 or 10 inch tart pan/pie dish. Active time: 15 minutes Total time: 40-45 minutes. Gently roll the puff pastry out into a large rectangle (to fit the baking sheet). Brush tomatoes with oil, and season as directed. Line a baking sheet with parchment paper. Roasted heirloom tomatoes, creamy cheese & fresh herbs fill this flaky puff pastry tomato tart, making it a rustic & elegant addition to brunch or dinner. Place on top of the ricotta cheese. Remove the pastry from the oven when it is cooked through and the edges are golden. In a large bowl or bowl of an electric stand mixer beat the cream cheese, feta cheese, pepper, garlic, and fresh herbs together for a few minutes until a spread is formed. The base of the easy puff pastry tomato tart is puff pastry, topped with cooled onion and garlic. Bake for 20 minutes until golden brown. Remove the onion from the oven. If desired, drizzle a little olive oil over the top. Unroll the puff pastry, trim to a 30cm x 20cm rectangle and score a 2cm border around the edge. On a sheet of lightly floured parchment paper, roll out puff pastry to 10 x 16 sheet. Serve immediately and enjoy! Now trim off any really wiggly bits. Notes My puff pastry sheet measured 24 cm X 24 cm (9 ½″) square. Transfer to the puff pastry and spread evenly into a single layer, making sure the tomatoes are cut side up. Place in freezer for 30 minutes. Remove from oven, lift parchment paper and tart off of baking sheet and place on a wire rack to cool for 10 to 15 minutes. Ingredients: puff pastry dough, cherry tomatoes, gruyere and parmesan cheese, olive oil, Dijon mustard, garlic, herbs, capers, salt, pepper. Arrange the zucchini and tomatoes in concentric circles on top. Poke the dough all over with a fork. Preheat oven to 425F (220c) Bring your herbed cream cheese to room temperature so that it can be spread easily (10-15 minutes). Unroll the pastry sheet onto the baking tray and lie it down flat leaving an inch gap around the edge. On a lightly floured surface, roll the puff pastry into a 10×14-inch rectangle. Pour the egg mixture over the vegetables. Using an offset spatula, spread ricotta mixture evenly over puff pastry, leaving a 1/2-inch border on all sides. Roast the tomato and onion for 25 minutes or until the onion is well browned. Bake in the oven for 20-25 minutes, until the puff pastry is a nice . Add parsley and pulse to combine. Lay the tomato slices over the top and tear apart the fresh mozzarella and sprinkle over the top. Transfer dough on the parchment paper to a large, rimmed baking sheet. Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta Lemon Blossoms. 1. Ingredients. Thinly slice 3 plum tomatoes. Put dough onto a floured surface and roll out slightly to a 12x12 square. Instructions. Preheat the oven to 200C (400F). STEP 5. BUILDING BLOCKS. Score a border around the edges and prick dough with a fork. Place the onion onto a baking sheet. Sprinkle with basil and serve. Course: Appetizer. Score a line with a kinfe making a 1/2 inch border at the end of hte pastry. The most important thing is to make the filling as creamy and combined as possible. Score a small border around the edges of . It's sure to be a family favourite from the minute it comes out the oven! Cut the tomatoes in half. Course: Appetizer, brunch, Main Course, Side Dish Cuisine: American Servings: 12 servings. Sprinkle the tomatoes generously with coarse salt and fresh cracked black pepper. Remove the onion from the oven. Cooks Tips When possible, buy local produce grown sustainably. Slice the tomatoes so they are roughly 5mm in thickness and arrange them in a single layer covering the pesto. Remove from the oven. Top each circle with 1 teaspoon grated Gruyère cheese and one or two thin tomato slices, or halved cherry tomatoes. Beat the eggs, half-and-half and black pepper in a medium bowl with a fork or whisk. If using a puff pastry brick, roll out to a rectangle that is 12 inches wide and 15 inches long. Thaw out the puff pastry according to the directions on the package. Line a rimmed baking sheet with parchment paper. The pastry Case 1 roll frozen puff pastry thawed Method 1) Place the pastry onto s lightly floured surface. Instructions. Transfer to the prepared baking sheet and use a fork to prick all over the pastry, leaving a 1/2-inch border all around. Place on a large baking tray and slice in half or in quarters if you wish to make smaller tarts. In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash on the border of the puff pastry tart. Lay the puff pastry sheet on a clean, lightly floured surface. 2 (30 mL) Tbsp everything bagel seasoning; 2 -3 large and small tomatoes, chopped thinly; ¾ cup (180 mL) dairy-free cream cheese; ¼ cup (60 mL) fresh basil; ¼ tsp salt (optional) While the pastry is par-baking make the spread. feta cheese, pepper, garlic cloves, asparagus spears, pepperidge farm puff pastry sheets and 13 more. Take the milk and brush alongside the border. Savory Roasted Tomato and Pesto Puff Pastry Tart. To make the cheese mixture, combine the cream cheese, egg yolks, Parmesan, thyme, lemon zest, salt and pepper and mix well. Place circles on a parchment-lined baking sheet. Tomato Basil Puff Pastry Tart. Instructions. Prick the puff pastry and gently brush with olive oil. Instructions. 1 package of thawed puff pastry dough, I used 13.2 oz; 1 Tbsp (15 mL) melted butter, I used dairy-free butter. Roast the tomato and onion for 25 minutes or until the onion is well browned. Space the pieces slightly apart on the tray. Serve hot or warm. Ingredients Deselect All 1 sheet frozen puff pastry (half of a 17-ounce package), thawed All-purpose flour, for dusting One 8-ounce package cream cheese, at room temperature 1/3 cup sour cream 1/2. How to Make this Tomato Puff Pastry Tart Let puff pastry thaw out, roll it out, brush with egg wash, bake, spread the layer of ricotta, add tomatoes and other summer bounty, and bake again. Spread the pastry with 5 tablespoons Mediterranean tomato chutney, leaving a border around the edges. Roll out puff pastry and place on the baking sheet. In a large bowl, mix together the tomatoes, olives, pine nuts, olive oil, and thyme. Preheat the oven to 400 degrees and spray a 15 x 10-inch rimmed baking sheet with cooking spray. Let the tart cool for at least 5 minutes on a cooling rack. Sprinkle 2 cups of fontina cheese over pastry and cream cheese mixture. 3.95 from 55 votes. Season with salt and pepper, then set aside. Sprinkle last 1/4 cup of parmesan over the tomatoes. Pre-heat your oven to 425F (220C) with a rack in the middle. Cut a square from the puff pastry sheet and place on a lined baking sheet. Add the asparagus then reduce the heat to medium and cook 1-2 minutes or until it turns bright green. Ingredients 1 sheet puff pastry (thawed) Cheese mixture 1/2 cup ricotta cheese (drained) 4 ounces goat cheese (softened) 1 ounce feta cheese (crumbled) 1 large egg 3 cloves garlic (peeled) 1 teaspoon dried oregano Unfold the puff pastry and place on the parchment-lined sheet. Line a rimmed baking sheet with parchment paper. Place the onion into a medium bowl. Crumble 1-1 1/2 teaspoons Boursin on top of the onions. 1. 1 sheet of frozen puff pastry, defrosted overnight in the fridge (or 40 minutes at room temperature) Fold in edges and bake as directed. Arrange the tomato slices on a paper towel-lined baking sheet and sprinkle them with ½ teaspoon salt. Roll out into a 9-by-13-inch (23-by-33-cm) rectangle about 1/8 inch (3 mm) thick. Line pastry with crumpled parchment paper filled with dried beans or other pie weights. Slide the tart onto a cutting board, slice into pieces and serve. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Slice your tomatoes lengthways into three pieces. Add herbs, pepper, salt, garlic, and olive oil. Transfer the rectangle to the prepared baking sheet. Crumble 1 ounce of goat cheese on top of the onions. Preheat an oven to 400°F (200°C). Preheat your oven to 200C/180C Fan and line a large baking tray with parchment paper. Sprinkle with salt, pepper and garlic powder, then top with Parmesan cheese. Mix the ricotta, feta, olive oil and chives together in a bowl. If you don't have a pastry brush . Brush puff pastry with beaten egg. Transfer the rectangle to the prepared baking sheet. Layer sliced tomatoes over cheese. Spread the ricotta cheese over the tart, avoiding the borders. Spread a baking paper on a baking tray and put the puff pastry squares on it. Gently blot the tops of the tomatoes dry with paper towels before using. Unfold or unroll the puff pastry and place it on top of a lightly floured sheet of parchment paper. Spread the fresh basil pesto over the centre of the pastry. Let them sit for 30 minutes. Spread the soft cheese inside the border, then arrange the tomato slices on top. Garnish with the basil. 4 mm thick. Prick all over with a fork, leaving a 1inc/2cm border around the edge. Spread a thin layer of Dijon over the pastry and pre-bake for 15 minutes. Spread the jar of pesto over . Preheat an oven to 400°F. Brush pastry with oil, then top with sliced tomatoes. Heat the oven to 400°F. Spread a baking paper on a baking tray and put the puff pastry squares on it. Season with salt and pepper, then brush the olive oil around the edges of the tart. Roll out one sheet of puff pastry and place on a baking pan covered with parchment paper. Cut the brie into thin slices. Ingredients. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in the oven for 15 minutes. Reduce oven heat to 375° F. While the tomatoes sit, roll the puff pastry to a 9 x 13 inch rectangle and arrange it on a baking sheet. Bake at 400°F until golden, 20 to 25 min. Combine a clove of grated garlic and a tablespoon of olive oil in a little bowl, and brush this garlicky oil onto the PP. Place the tomatoes, cut-side up, onto another baking sheet and drizzle with the remaining oil. Lay the thawed puff pastry on the lined baking sheet and roll out evenly with a rolling pin (sometimes you don't need to roll it out if it's already flat). Roll out the puff pastry so it's 1/2 inch bigger on all sides. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Scatter the fontina all over the pastry (leaving the border untouched . Line a baking sheet with parchment paper. Preheat your oven to 200C/180C Fan and line a large baking tray with parchment paper. Fit into a 9-inch round tart pan with removable bottom; trim pastry. Cut the 8 strips in half crosswise to make 16 strips. Lay out on a paper towel lined platter and sprinkle with salt. Top with the thyme leaves, salt and pepper. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Line a baking sheet with baking/parchment paper. 1.5 cm wide and brush the new edges of the rectangle with water. Layer the mozzarella cheese, 1/2 cup Parmesan cheese, basil, green onions and oregano in the pan. Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Instructions. Add herbs, pepper, salt, garlic, and olive oil. Set oven to 400F. Preheat oven to 375 degrees F/190 degrees C. Have ready a large baking tray. Instructions. Step 7 Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Place the puff pastry on a non-stick baking sheet. Place sliced tomatoes over the cheese in one layer, overlapping slightly. Active time: 15 minutes Total time: 40-45 minutes. Sprinkle with salt. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed. Mark around 0.5-inch border around each square. Cut of the edges approx. Top with fresh herbs and enjoy. Transfer to the lined baking sheet. Let sit for over 30-45 minutes Place puff pastry sheet on baking sheet lined with parchment paper. Unroll the puff pastry but keep it on the paper it is wrapped in. Preheat oven to 415F/ 213C, place tart in the oven and par bake for 10 minutes. Gently mix and keep aside. Place 1 or two shards of Parmesan over each tomato. Transfer the whipped goat cheese to a bowl and fold in the chives, reserving some for garnish. Preheat oven to 400° with a rack in the middle position. If needed, cut the excess that hangs from the edges. Unfold the pastry sheet on a lightly floured work surface. Press the dough into the bottom & sides of the pan. Makes 25 1½-inch squares as an hors d'oeuvre; and six 3 x 4½-inch rectangles to serve 2-3 as a light meal. Egg wash and bake: In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash on the border of the puff pastry tart. Bake + Serve: Bake for 15 - 20 minutes, until the cheese is melted and the pastry is golden. Bake it and that's all it takes to make this easy tomato mozzarella tart. Line a large . Pinch up the edges to form a small crust. Instructions. You could add a couple of spoonfuls of tomato puree on the base with crushed garlic sprinkled over for some extra flavour. Savory Roasted Tomato and Pesto Puff Pastry Tart. Preheat oven to 400°F. Sprinkle generously with salt and let sit 10 minutes; pat dry with paper towels . Cover and freeze the all-purpose flour, cake flour and butter for 30 minutes. Add the garlic and herbs and season generously with salt and pepper. Toss the tomatoes with the olive oil, balsamic vinegar and salt and pepper. 3) Before cutting the pastry make sure you have rolled it out large enough to fit the baking tin and that it will overhang the tin. 2. Mark around 0.5-inch border around each square. Set aside. Cool for about 5 minutes on a cooling rack, and then top with sea salt and basil. Sprinkle with the remaining Parmesan cheese. Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Preheat oven to 400 degrees F. Using a ruler, cut one of the puff pastry sheets into 4 even squares and place them on a parchment-lined baking sheet. Print Pin Rate. Gently mix and keep aside. Pesto, ripe tomatoes and a mix of mozzarella and burrata cheese are layered on a flaky puff pastry crust - perfect for an appetizer or a light meal with a side salad. Prick the center with a fork so that it rises lesser than the border. For the PUFF PASTRY TOMATO TART: Heat the oven to 375° F. Line a 15" x 10" rimmed baking pan with parchment paper. Preheat your own to 400"F. To the bowl of a mini food processor add the goat cheese together with 2 tablespoons of olive oil and a pinch of sea sat. *. Preheat oven to 415F/ 213C, place tart in the oven and par bake for 10 minutes. Stab the pastry with a fork. Tomato Tart Recipe with Goat Cheese & Puff Pastry Ciao Florentina. Unroll the puff pastry sheet and fit it into a pan. Pre-heat the oven to 220ºC/430ºF. Bake for 20 to 25 minutes, until the pastry is golden brown. Spread the tomato puree onto the pastry sheet as evenly as possible. Spread the tomato puree onto the pastry sheet as evenly as possible. To make the cream mixture, in a bowl combine the cream cheese with garlic powder, salt, and pepper. Preheat the oven to 180C/350F/Gas 4. In a bowl, stir to combine ricotta (or cream cheese), garlic, and olive oil. Finely slice your basil into strips. Prick the center with a fork so that it rises lesser than the border. How to Make Puff Pastry Tomato Tart Preheat the oven and line a baking sheet. Best served immediately, but leftovers can be served cool (like cold pizza) or reheated in the oven for a 3-5 minutes. Preheat the oven to 400°F/205°C. Preheat oven to 400 degrees. Twice Roasted Tomato Tart. You want the two sheets of puff pastry to cover the bottom & sides of the baking sheet once they are laid side-by-side. Process until fluffy. Instructions. Put the courgettes, pepper and red onion into a large bowl. If necessary roll out the pastry into a rectangle approx. Drizzle olive oil over the asparagus, and season with salt and pepper. Slice the tomatoes in half and arrange on top of the chutney. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. In a separate bowl, mix the ricotta cheese, Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon olive oil together. Use a blunt knife to score a 1/2 inch border around each square, don't cut all the way through the dough. Arrange the tomatoes on top and place in the preheated oven. Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Then spread the ricotta filling on top, leaving the edges out. Directions. Place puff pastry in 425 degree oven and bake for 20 minutes. 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