Fresh Tomato Tart
Fresh Tomato Tart takes approximately 1 hour from beginning to end. This recipe makes 8 servings with 339 calories, 12g of protein, and 26g of fat each. For $1.09 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a side dish. This recipe is liked by 15 foodies and cooks. If you have salt and pepper, parmesan cheese, shortening, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Overall, this recipe earns a not so awesome spoonacular score of 27%. Similar recipes include Fresh Tomato Tart, Fresh Tomato Tart, and Fresh Tomato Tart.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
6 tablespoons cold butter
1-1/4 cups all-purpose flour
3/4 pound fresh mozzarella cheese, thinly sliced
2 to 4 tablespoons ice water
2 tablespoons grated Parmesan cheese
1/2 teaspoon pepper
1/3 cup prepared pesto
1/4 teaspoon salt
Salt and pepper to taste
2 tablespoons shortening
2 medium ripe tomatoes, thinly sliced
Equipment:
bowl
tart form
aluminum foil
wire rack
Cooking instruction summary:
Directions In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack. Remove sides of tart pan. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper. Yield: 6-8 servings. Originally published as Fresh Tomato Tart in Test Kitchen Favorites 20042005, p201 Nutritional Facts 1 serving (1 piece) equals 361 calories, 26 g fat (14 g saturated fat), 61 mg cholesterol, 328 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom.
3. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil.
4. Bake at 375° for 20 minutes.
5. Remove foil; bake 15 minutes longer. Cool on a wire rack.
6. Remove sides of tart pan.
7. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping.
8. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
