Delicious and Easy Mini Tomato Tart (Puff Pastry) Recipe Recipe
Sprinkle each tomato lightly with kosher salt, set aside. In a bowl combine 1 cup ricotta, 3 Tablespoons parmesan, 1 teaspoon dried basil, and ½ teaspoon kosher salt. Mix to combine, set aside. Slice mozzarella into ¼ inch slices. thinly roll out puff pastry. flip over arm to move. lay on baking tray.
Puff Pastry with Tomatoes and Mozzarella Stock Photo Image of cooking
Preheat the oven to 350°F. Line a large pan with parchment paper (or use a silpat). In a small bowl, combine the tomatoes and the peppers. Cut the mozzarella into 18 equal-sized pieces. Cut each sheet of puff pastry into 9 equal-sized pieces (make three cuts lengthwise through the sheet and then three cuts widthwise).
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Place the puff pastry sheet onto a lined baking sheet and leaving a 2cm border, spread with the tomato pizza topping. Evenly scatter the mozzarella evenly over the top before neatly adding the slices of tomato. Bake in the oven for 18 to 20 minutes or until the puff pastry is risen and golden.
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Make the filling. In a bowl, stir to combine ricotta (or cream cheese), diced garlic, and olive oil. Season to taste with salt and pepper. Unroll the puff pastry and trim it to a 30 cm x 35 cm (12-inch x 14-inch) rectangle. Roll the edges so that the rectangle fits the baking sheet.
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Cut the pastry into a circle and place it at the bottom of the dish. Mark a 1.5-2cm border using a knife. Using a pastry brush, brush the melted butter on and around the border. The onion layer of the rustic tomato tart is super simple to make. Chop up the onion and soften in a saucepan with a little knob of butter.
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Prep: Preheat the oven to 400 degrees F, ensuring a rack is positioned in the top upper 1/3 of the oven. Line a baking sheet with parchment & set aside. Arrange the heirloom tomatoes in a single layer on a paper towel-lined plate or small baking sheet. Season each side of the tomatoes with 1/2 teaspoon kosher salt.
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How to make tomato and mozzarella puff bites. Preheat the oven to 200°C (392 °F), with both top and bottom heat. Next, wash the tomatoes and pat dry with paper towels. Cut off a small slice of the tomato parallel to the stem and cut into thin slices. Cut fresh mozzarella cheese into thin slices as well.
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Step 5: Coat the muffin pan with non-stick baking spray and press a square of puff pastry into each well of the pan. Use the tart tamper to press the pastry in without tearing it. Step 6: Then add about 2 teaspoons of ricotta cheese on top the pastry. Spoon the tomatoes on top of the ricotta cheese.
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Spread the cherry tomatoes over a roasting tray, season, drizzle with oil and sprinkle with thyme leaves. Bake the pastry and tomatoes for 12 minutes. Remove and press the pastry centres down. Divide the torn buffalo mozzarella among the pastry cases and return to the oven to melt. Remove and spoon over the roasted tomatoes.
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Evenly place the mozzarella slices over the tomatoes and sauce. Evenly add the fresh, sliced basil over the ingredients. Sprinkle kosher salt over the top of the tart, you can add some fresh ground black pepper now or wait until serving to add. Bake at 400 degrees for 12-15 minutes or until puff pastry is lightly golden.
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Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with a little more salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts. Bake for 18 to 20 minutes, or until the pastry is golden brown. Carefully remove from oven.
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Line a baking sheet with paper towels and arrange the tomato slices on the towels in a single layer. Sprinkle lightly with kosher salt and let the tomatoes drain for 30 minutes. Step 2 Heat the oven to 400 degrees with a rack in the upper third. Line a second large baking sheet with parchment. Step 3 Heat 1 tablespoon of olive oil in a small.
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Step 4: Bake the Tart. To bake your tart, preheat your oven to 400 degrees F with the rack in the lower-middle position. By placing the sheet pan lower in the oven, you'll help the bottom of the pastry to brown nicely. Before baking, brush the border of the pastry with egg wash (you won't need the entire quantity).
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Make ricotta mixture and egg wash - In a bowl, combine ricotta, parmigiano-reggiano or parmesan, salt, pepper, basil, garlic powder, and oregano. Whisk an egg in a small bowl and set aside to use as egg wash. Assemble tomato tartlets - Place the puff pastry rectangles on the lined baking sheet 1 inch apart.
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Brush the pastry evenly with pesto and top with shredded cheese. Bake for 16 minutes or until golden crisp around the edges. In the meantime seed, core and dice the tomatoes into 1/2 inch pieces. Dice the fresh mozzarella into small pieces. Remove the puff pastry from the oven and place the prepared tomatoes and mozzarella on top.
Puff Pastry with Tomatoes and Mozzarella Stock Image Image of pastry
Set tarts onto the baking sheet, and bake for 13 minutes. Meanwhile, combine tomato halves, olive oil, parsley, crushed garlic, salt, and pepper in a bowl; stir until tomatoes are well coated. Set aside. Remove prebaked tarts from the oven. If the centers have puffed up, use the bottom of a glass to press down only the centers of the tart.