Best 2 Annas Tomato Tart Recipes
Indulge in the tantalizing flavors of Anna's Tomato Tart, a delectable creation that embodies the essence of culinary artistry. This savory dish features a flaky, buttery crust that serves as the perfect foundation for a vibrant filling of juicy tomatoes, aromatic herbs, and a hint of garlic. The tart is an explosion of colors and textures, with the鮮紅s of the tomatoes contrasting beautifully against the golden crust. Each bite offers a harmonious blend of tangy, sweet, and savory notes, leaving you craving for more.
In this comprehensive guide, we present you with three variations of this classic dish, each offering a unique twist on the original recipe. The first variation incorporates the tangy zip of goat cheese, adding a delightful layer of creaminess and richness. The second variation introduces the smoky flavor of roasted red peppers, creating a depth of flavor that will tantalize your taste buds. Last but not least, the third variation showcases the vibrant flavors of fresh basil and sun-dried tomatoes, resulting in a dish that is both refreshing and aromatic.
Whether you're a seasoned cook or just starting your culinary journey, this versatile tart is perfect for any occasion. Serve it as an elegant appetizer, a light lunch, or a satisfying dinner paired with a crisp green salad. With its ease of preparation and stunning presentation, Anna's Tomato Tart is sure to impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a delightful culinary adventure.
TOMATO & GOAT CHEESE CROSTATA
I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
- Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
- On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.
FRESH TOMATO TART
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.
Tips:
- Use ripe, flavorful tomatoes. This is key to getting the best flavor in your tart. If you can, use homegrown or farmers market tomatoes.
- Don't overcook the tomatoes. You want them to be soft, but not mushy. Cook them until they are just starting to burst.
- Use a good quality cheese. A sharp cheddar or Parmesan will give your tart a nice flavor. You can also use a combination of cheeses.
- Don't skimp on the herbs. Fresh herbs will add a lot of flavor to your tart. Use a variety of herbs, such as basil, oregano, thyme, and rosemary.
- Serve the tart warm or at room temperature. This will allow the flavors to meld together.
Conclusion:
Anna's tomato tart is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of fresh tomatoes, cheese, and herbs is sure to please everyone at your table. So next time you have a bunch of ripe tomatoes, give this recipe a try.
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