Cherry Tomato and Artichoke Tart

 

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Cherry Tomato Tart with Ricotta and Caramelized Onions

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Place the tomatoes and artichoke pieces randomly on the dough. Tear the mozzarella with your fingers and add the pieces to the tart. Season with herbs and salt and pepper. Drizzle olive oil over the top.

Bake at 375 degrees for 40-50 minutes. METHOD Fill a bowl with water and lemon juice. Add the artichokes to the lemon water as you work.

Cut off the top quarter of the artichokes, about 1 inch. Remove and discard the first 3 to 4 layers of dark green outer Preheat the oven to 375°F. Brush a medium.

Learn how to cook great Artichoke and cherry tomato tarts. Crecipe.com deliver fine selection of quality Artichoke and cherry tomato tarts recipes equipped with ratings, reviews and mixing tips. Get one of our Artichoke and cherry tomato tarts recipe and prepare delicious and healthy treat for your family or friends. Good appetite!Directions Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.

Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Directions Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper and set aside. Using a half-sheet pan as a guide, roll the Flaky Pastry Dough.

The Spicy Charred Tomato & Artichoke Tart pairs well with a fresh spring salad, and drizzled with herb infused oils. For a more bold presentation, rest the tart on a crushed tomato sauce, or yellow curry. • Vibrant color and impressive plated presentation •. Cherry Tomato Puff Pastry Tart The Italian Dish pepper, cherry tomatoes, herbs, shredded mozzarella cheese, olive oil and 5 more Puff Pastry Tart with Chicken Filling Hoje para Jantar.

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.

Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Increase heat to medium and add tomatoes, red pepper.

– toppings of your choice: marinated artichoke hearts, drained and halved; asparagus spears, olives/cherry tomatoes/roasted red peppers/spring onions/roasted zucchini & sauteed mushrooms – 2 tablespoons extra-virgin olive oil, for drizzling on tart before.

List of related literature:

Bake tart on rimmed baking sheet until bubbling and tomatoes are slightly wilted, 20 to 25 minutes, rotating sheet halfway through baking.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Cut the 2 peach quarters in half and arrange them, skin side down, in the middle of the tart to create a different look.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Make the Topping: Combine the cherries, sugar, lemon zest, and lemon juice in a medium saucepan over medium.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Trim the remaining unsliced peach half so it will fit into the center of the tart and, using the tip of your knife, cut a little tic-tac-toe pattern in the center of the peach.

“Baking: From My Home to Yours” by Dorie Greenspan
from Baking: From My Home to Yours
by Dorie Greenspan
HMH Books, 2013

Ifyou make this tart with Basic Tart Dough (page 413), sprinkle a tablespoon or two ot minced basil between the cheese and tomato lay

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Bake tart until bubbling and tomatoes are slightly wilted, 20 to 25 minutes, rotating baking sheet halfway through baking.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

This easy-to-prepare, reliable, and delicious recipe is for eight 4-inch (10-cm) tart shells, but you can use this dough for larger crusts as well.

“BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes” by Shirley O. Corriher
from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
by Shirley O. Corriher
Scribner, 2008

Layer a tart shell with prosciutto; layer thin slices of peaches on top of the prosciutto and bake until the crust is done and the peaches are dense and cooked through.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Drain the cherries well and spread closely in a single layer over the base of the tart.

“Jane Grigson's Fruit Book” by Jane Grigson, Yvonne Skargon, Judith Hill, Sara Dickerman
from Jane Grigson’s Fruit Book
by Jane Grigson, Yvonne Skargon, et. al.
Bison Books, 2007

Seven pounds of plums, three pounds of sugar, one ounce of cloves, one ounce of cinnamon, one quart of vinegar; put a layer of plums and a layer of spice (not powdered) alternately; boil the sugar and vinegar together, and pour over the fruit; the next day boil up all together, and put away for use.

“The Carolina Housewife” by Sarah Rutledge, Anna W. Rutledge
from The Carolina Housewife
by Sarah Rutledge, Anna W. Rutledge
University of South Carolina Press, 1979

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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12 comments

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  • J’ai 79 ans je n’ai jamais entendu parler de votre tarte aux tomates et oignons,chez nous c’est la moutarde et tomates et j’ai eu un restaurant à Paris,bon ont apprend tout les jours

  • Spatulated… sounded like you made the word up, but you didn’t, it’s IS a real word.
    I’ve never heard it before, it sounds dirty…
    OK, so it’s me.:-P

  • Thank you for being so in depth with every step! I feel a lot more confident trying pie dough out after the troubleshooting tips. Definitely gonna try this recipe soon!!!

  • In Saudi Arabia, the tomatoes are in season January and February! They’re the best! I’m going to try to make this recipe with the spices that i have and hopefully it’ll taste good!

  • love all your recipes and videos, but to me the vegetarian ones are just the best. When someone claims that without meat there’s not enough flavour in their dishes, I always send them back to your video on how to cook caramelized onions. Carry on with the inspiring work, and greetings from Vietnam!

  • My first disappointment in you!�� I thought you were perfect til I heard you sing! Heehee seriously, I like your singing “enjoy” ��

  • Ingredients
    For the Pastry:
    1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully)
    1/4 tsp. salt
    8 tbsp. (1/2 cup) cold unsalted butter
    1/4 cup full-fat yoghurt (if liquidy, drain it first so it is thick and creamy)
    2 tsp. fresh lemon juice
    1/4 cup ice water
    For the Filling:
    1/2 cup ricotta cheese
    1/2 cup grated parmesan
    About 1 pound of cherry tomatoes, halved
    1 tbsp. olive oil
    Freshly minced basil for garnish (4 or 5 basil leaves)
    Salt and pepper, to taste
    For the Glaze:
    1 egg yolk
    1 tsp. water
    Directions
    First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn’t have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour.
    On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).
    In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.
    Bake in a 375 F oven for about 45 minutes or until crust is golden.
    Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.

  • I’m interest in entering the pre-cut vegetable market. You say people are reluctant on buying the idea. I know probably the reason why but I would like to ask some questions privately.

  • Chef John,
    This is very close to the tomato tart I grew up on. My mum has done it for decades and the recipe has been fine tuned. When we lived in Marseille, you bet it had some nice tomatoes and herbs. But then we went on to live in French Guiana, of all places, and I’m glad to report that you can switch the dijon for a spicy mustard. Which in Cayenne they call “Moutarde Diablesse”, “She-Devil Mustard if you will.
    This has brought back memory and I’ll give it a shot.

  • I have quite a few tomatoes fresh off the vine so I’ll make this tart for dinner. If you do make it to the South of France, let me know and I’ll buy you “un verre de rosé piscine”.

  • If you take ripe tomatoes, roughly cut them and very gently crush them then hang them up in some kind of net over a bowl overnight, then the next morning you have a clear tomato essence. Important to not overdo the crushing otherwise the essence becomes cloudy. A pinch of sea salt in a shot glass…….. nectar!

  • I was irrationally annoyed that you didn’t repeat “around the outside” when doing the slashing. It is almost as bad as not including a dash of cayenne pepper.
    That being said, I am glad that I am the only one in my family that likes tomatoes, because I won’t have to share this when I make it.