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Tomato Tart The Pioneer Woman. My sister Betsy just left yesterday after a nice, long visit and while she was here, we did our share of cooking and eating.

And cooking. And eating. And eating. The evening before she left, we were trying to figure out how to use a bunch of yellow cherry tomatoes Bets has picked from my garden. They were lusciously ripe and begging to be featured in something special, and after we hemmed and hawed over pasta, frittata, and bruschetta possibilities…we wound up deciding to make a tart. It would be one of the best decisions either of us has ever made. Ahh…the bounty! You can not believe the flavor of these babies. Tomato deliciousness through and through. To start, Bets sliced up some onions. Now, taking pictures of this process was tricky for me for two reasons.

Tomato Tart Serves 8 Ingredients: 4 Tablespoons Butter 2 whole Large Onions, Halved And Sliced Thin Salt And Pepper, to taste 2 whole Storebought Pie Crusts (or 1. Give Lorraine Pascale’s super-quick canapés or an easy picnic snack a go today. Get all of GMA's favorite recipes from Emeril, Mario and more. A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty. Because they're easy to grow, tomatoes are the most common backyard garden crop. There are thousands of varieties, including beefsteak, plum, and small-size cherry. Method. Preheat the oven to 220C/425F/Gas 7. Roll the pastry out thinly on a floured surface. Cut a large circle out and place on a non-stick baking tray. Learn how to make Tomato Tart. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Mini Tomato Tart Recipes

Get Tomato Tart Recipe from Food Network. Tart Dough: 3 cups all-purpose flour; 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into1/2-inch pieces. Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and.

First, I’m not used to taking photos of someone else’s hands doing the prep and cooking. Food Tv Schedule. I’m used to balancing the camera with one hand while I try to do whatever I’m doing with the other hand, all the while trying not to drop said camera in the food. Second, Bets is left- handed, so all the light angles that work well in my kitchen when I’m cooking don’t work with her because she’s facing away from the light.

But with the help of friends, family, and faith…I persevered. We wanted to caramelize the onions so they’d add some nice, deep flavor to the tart. So I melted some butter in a skillet… Threw in the onions, and started cooking them over medium- low heat. Along the way I added salt… And pepper… And let them cook for about 2.

Is there anything better than caramelized onions? I thinketh not. And it is my contention that they’re so darn good because, well, you can’t rush them. They’ve just gotta take their own sweet time. Meanwhile, Betsy was scouring the fridge for different cheeses and grating them up. She wound up with a mix of fontina, Parmesan, and Gruyere…but so many different cheeses would work: Monterey Jack, mozzarella, Swiss, Romano…the list goes on. Basically, you want a nice melted cheese combined with a cheese or two that are a little on the sharp side. The pie crust was next. For more details on this artisan pastry we created, see the printable recipe below.(Basically, you can use whatever pie crust recipe your heart tells you to use.

Just make sure it’s a generous one! This recipe would be perfect. We rolled it really thin—as thin as we could get it… And laid it onto a quarter sheet pan, which is half the size of a half sheet pan. Aren’t you glad you have me here to explain these things to you? And about the pan: You can go any direction you want! You can use one or two standard pie pans, you can use a tart pan, or you could use a flat cookie sheet and do more of a flat tart with the sides folded up around the edge. Just try to use a pan that is on the short (non- deep) side. Just spread a layer of the cheese… All over the base of the crust. This is what holds everything together! Then add the caramelized onions… Until they’re totally covering the cheese. Then just throw on the tomatoes! We considered, for one brief moment of insanity, cutting the tomatoes in half. But we really wanted to celebrate the orbicular beauty of the whole ‘maters, and we wound up being so glad we did.

I sure hope orbicular is a word. One last touch: Egg and milk. Whisk together. Brush on the crust. Then stick the tart into a 4. And take it out of the oven when it looks absolutely perfect. Wow! When you first pull it out of the oven, you’ll see some liquid from the tomatoes…but within a couple of minutes after removing it, the liquid will settle in and become just a beautiful part of the whole picture. You do want the tart to sit for a few minutes before you serve it, so you have time to grab some basil leaves, cut them into a chiffonade… And sprinkle it all over the tart. Absolute glory. It just screams summer. Cut it into large squares… And serve it up. The verdict?

This was one of the most delicious things I’ve ever eaten. The crust was cooked perfectly, the cheese was just the right amount, the caramelized onions sent the flavor through the roof, and the tomatoes were roasted and glorious. Bets and I polished off almost half of it Monday evening, and by noon Tuesday, it was completely gone. Here’s the handy dandy printable. You’ll love this, my friends! Tomato Tart. August 2.

Prep Time: 1. 0 Minutes. Difficulty: Easy. Cook Time: 3. 5 Minutes. Servings: 8 Servings. Tablespoons Butter. Large Onions, Halved And Sliced Thin Salt And Pepper, to taste.

Storebought Pie Crusts (or 1 Good Sized Homemade Crust)1- 1/2 cup Grated Fontina Cheese (or Monterey Jack)1/4 cup Grated Parmesan. Grated Gruyere (or Swiss)3 cups Cherry Tomatoes (yellow Or Red), Washed And Dried (more If Needed)1 whole Egg. Milk. 16 whole Basil Leaves, Chiffonade (more If Needed).

Heat a large skillet over medium- low heat. Add the butter, onions, salt, and pepper and cook for 2. Set aside. Preheat the oven to 4. F. Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans.

Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart.

Bake the tart for 1. The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 4. F. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top.

Cut into squares and serve!

BBC Food - Recipes - Tomato and basil tart. Preheat the oven to 2. C/4. 25. F/Gas 7.

Roll the pastry out thinly on a floured surface. Cut a large circle out and place on a non- stick baking tray. Crumple the edges of the pastry roughly using your fingers. Place the tomato slices in the middle of the pastry circle and then top with the basil. Sprinkle the cheese over and season with black pepper. Brush the edges of the tart using the egg wash and then bake in the oven for 8- 1.