Green Tomato Tart
The recipe Green Tomato Tart can be made in approximately 1 hour and 30 minutes. This recipe makes 8 servings with 291 calories, 9g of protein, and 17g of fat each. For $1.07 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 68 people were impressed by this recipe. A mixture of dried thyme, shredded cheese, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Roti 'n' Rice. With a spoonacular score of 36%, this dish is rather bad. Similar recipes include Crispy Quinoa Fritters with Green Tomato Chutney and Green Zebra Heirloom Tomatoes, Green Bean-and-Tomato Salad with Roasted-Tomato Dressing, and Green Tart Smoothie.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
¼ cup (5g) mint or basil leaves
2 tbsp (28g) butter
1 lb green cherry tomatoes halved
½ tsp dried thyme
¼ cup (30g) feta
11/3 cup (200g) all-purpose flour
½ tsp kosher salt
2 medium sized onions, thinly sliced
¼ tsp freshly ground pepper
1 tbsp powdered sugar
6 tbsp (85g) cold salted butter, cubed
1½ cups (6 oz/170g) shredded cheese
3 to 4 tbsp cold water
Equipment:
food processor
oven
wax paper
tart form
aluminum foil
frying pan
Cooking instruction summary:
Place all-purpose flour (potato starch, powdered sugar, and butter in a food processor. Pulse until mixture resembles coarse bread crumbs. Add cold water and pulse again until a sticky dough forms.Turn dough onto a lightly floured surface. Knead lightly or pat to form a disk. Wrap and chill in the refrigerator for 30 minutes.Preheat oven to 375F (190C).Remove dough from refrigerator. Unwrap onto a non-stick pastry mat (or a large piece of wax paper). Roll into a 12-inch circle.Invert onto a 9-inch removable bottom tart pan. Press the dough evenly onto the bottom and sides of the tart pan. Trim dough to the edges of the pan, patching where necessary.Prick sides and bottom of crust with a fork. Line crust with double layer of foil and bake for 15 minutes.While crust is in the oven, melt butter in a medium fry pan. Add onions and cook until light golden, about 8 to 10 minutes.Remove tart crust out of the oven and increase oven temperature to 425F (220C).Layer 1 cup (4 oz/113g) shredded cheese evenly over the tart crust followed by the caramelized onions.Then arranged halved green cherry tomatoes on the top.Sprinkle dried thyme, ground pepper, and kosher salt over the tomatoes. Bake for another 30 minutes.Remove tart from the oven and sprinkle remaining cup (56g) shredded cheese over the top. Return the tart to the oven and continue to bake for another 10 minutes.Remove tart from the oven. Sprinkle all over with feta and mint (or basil) leaves.
Step by step:
1. Place all-purpose flour (potato starch, powdered sugar, and butter in a food processor. Pulse until mixture resembles coarse bread crumbs.
2. Add cold water and pulse again until a sticky dough forms.Turn dough onto a lightly floured surface. Knead lightly or pat to form a disk. Wrap and chill in the refrigerator for 30 minutes.Preheat oven to 375F (190C).
3. Remove dough from refrigerator. Unwrap onto a non-stick pastry mat (or a large piece of wax paper).
4. Roll into a 12-inch circle.Invert onto a 9-inch removable bottom tart pan. Press the dough evenly onto the bottom and sides of the tart pan. Trim dough to the edges of the pan, patching where necessary.Prick sides and bottom of crust with a fork. Line crust with double layer of foil and bake for 15 minutes.While crust is in the oven, melt butter in a medium fry pan.
5. Add onions and cook until light golden, about 8 to 10 minutes.
6. Remove tart crust out of the oven and increase oven temperature to 425F (220C).Layer 1 cup (4 oz/113g) shredded cheese evenly over the tart crust followed by the caramelized onions.Then arranged halved green cherry tomatoes on the top.Sprinkle dried thyme, ground pepper, and kosher salt over the tomatoes.
7. Bake for another 30 minutes.
8. Remove tart from the oven and sprinkle remaining cup (56g) shredded cheese over the top. Return the tart to the oven and continue to bake for another 10 minutes.
9. Remove tart from the oven. Sprinkle all over with feta and mint (or basil) leaves.
Nutrition Information:
covered percent of daily need
