Best 6 Artichoke And Cherry Tomato Tarts Recipes

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Indulge in a delightful culinary journey with our delectable Artichoke and Cherry Tomato Tarts, a symphony of flavors that will tantalize your taste buds. These individual tarts are a perfect appetizer, brunch dish, or light lunch, offering a delightful balance of textures and vibrant colors. With two variations to choose from, you can customize your tarts to your liking. The classic Artichoke and Cherry Tomato Tarts feature a creamy artichoke filling nestled on a crisp puff pastry base, topped with juicy cherry tomatoes and a sprinkling of Parmesan cheese. For a vegetarian delight, try the Artichoke and Goat Cheese Tarts, where tangy goat cheese replaces the Parmesan, creating a luscious and savory combination. Both variations are easy to make and promise a burst of freshness in every bite.

Let's cook with our recipes!

CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART



Creamy Artichoke and Heirloom Tomato Tart image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield about 20 servings

Number Of Ingredients 19

1 batch Flaky Pastry Dough, recipe follows
1 tablespoon olive oil
1 small yellow onion, coarsely chopped
3 small cloves garlic, coarsely chopped
1/2 teaspoon maple syrup
1/2 teaspoon smoked paprika
One 8-ounce package cream cheese, such as Philadelphia, at room temperature
One 6.5-ounce jar marinated artichoke hearts, drained and quartered
1 cup grated Parmigiano-Reggiano
1/2 cup mayonnaise, such as Hellmann's or Best Foods
Kosher salt and freshly ground black pepper
6 heirloom tomatoes, a mix of sizes and colors, sliced 1/4 inch thick
10 fresh basil leaves
2 tablespoons fresh dill sprigs
1 pound all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature
6 ounces ice-cold water
1 teaspoon lemon juice

Steps:

  • 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 out to a bit larger than the sheet pan (13 by 18 inches). Trim the dough with a sharp knife and transfer to the prepared sheet pan (it should fit snugly). Refrigerate for 20 minutes to chill.
  • Dock the dough with a fork and bake until risen and golden brown on top, about 35 minutes. Set aside.
  • In a skillet, combine the olive oil, onions and garlic; saute over medium heat until the onions have softened, about 15 minutes. Add the maple syrup and paprika and stir to combine.
  • In the bowl of a food processor, combine the cream cheese, artichoke hearts, Parmigiano-Reggiano, mayonnaise, the onion mixture and salt and pepper to taste. Pulse until mostly smooth, with a few small artichoke pieces remaining.
  • Gently spread the artichoke mixture over the pastry, leaving a 1/2-inch border. Top with the sliced tomatoes. Bake until the edges of the filling are beginning to brown, about 15 minutes.
  • Top with the fresh herbs. Serve warm and immediately.
  • Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
  • Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
  • Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
  • Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
  • If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.

CHERRY TOMATO TART



Cherry Tomato Tart image

Sometimes you just want to bring the prettiest dish to the party. This tart will certainly succeed on that front, and the secret is that it's not that much work. If you get good-quality cherry tomatoes, this dish pretty much sells itself. Combining the acidity of the tomatoes with the umami of the cooked onions creates a light combination that is still surprisingly hearty.

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pie crust (store bought or homemade recipe follows)
2 tablespoons unsalted butter
1 large onion, diced
3 garlic cloves, minced
1/2 cup shredded Parmesan cheese, divided
6 cups cherry tomatoes (or more if needed depending on size of tomatoes and crust)
1 1/2 tablespoons fresh thyme, plus more for garnish
1 teaspoon kosher salt
2 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 tablespoons granulated sugar
1 cup very cold unsalted butter (2 sticks), chopped into small pieces
4 to 8 tablespoons ice-cold water

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the pie crust in a pie pan, then trim and crimp the edges. Bake for 5 to 7 minutes, until it has started to harden. Remove it from the oven and cool.
  • Place a skillet on medium heat and melt the butter. Add the onion and garlic and cook for 10 to 15 minutes until the onions have browned. Add the onion mixture to the pie crust. Sprinkle 2/3 of the Parmesan cheese on top of the pie crust and then add the cherry tomatoes on top. Make sure the cherry tomatoes really fill the pie: err on the side of overfilling rather than underfilling. They will settle as they bake. Sprinkle the thyme, the remaining Parmesan cheese and the salt on top.
  • Place in the oven for 20 minutes or until the tomatoes start to brown and pop a little bit. Remove from the oven, garnish with additional thyme and cool before serving. Do note that this dish starts to fall apart once you begin cutting, so try to serve it all at once if possible.
  • Stir together the flour, salt and sugar. Add in the butter using two knives or a spoon, but try not to use your hands too much because you want the mixture to stay as cool as possible. You can also combine the dry ingredients with the butter in a food processor, using the pulse setting. The objective is to get the butter incorporated with the flour, creating pea-size pieces.
  • Slowly add in the water and mix until it just comes together as a dough. The amount varies depending on the type of flour and butter you use; it may take more or less liquid to bring together. Dump the dough out onto a sheet of plastic wrap, press together in a round, wrap well and chill for at least an hour.
  • To roll out, flour a work surface well and divide the dough in half. Using a rolling pin (or an empty wine bottle if you don't have one), roll out each half into a 1/8-inch-thick round, creating two crusts. The crusts are now ready to be used.

TOMATO AND ARTICHOKE TART



Tomato and Artichoke Tart image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 6

1/2 (17.3-ounce) box puff pastry sheet, thawed (recommended: Pepperidge Farm)
1/3 cup (about 5) oil-packed sun-dried tomatoes, drained and julienned, patted dry
1 jar marinated artichoke hearts, drained and patted dry (recommended: Cara Mia)
1/2 cup fresh mozzarella, torn into small pieces
1/2 cup goat cheese crumbles
1 tablespoon Italian seasoning (recommended: McCormick)

Steps:

  • 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 pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.
  • Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.
  • Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.
  • Cut into serving potions and serve hot.

TOMATO TART



Tomato Tart image

Provided by Bobby Flay

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups all-purpose flour
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into1/2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 tablespoons cold water
1 tablespoon Dijon mustard
1/2 cup grated Gruyere cheese
4 plum tomatoes, cut into 1/2-inch slices, seeds removed
6 ounces Camembert cheese, sliced into 1/8-inch strips
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme leaves
1 clove garlic, finely chopped

Steps:

  • For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
  • For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
  • Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes.
  • Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD



Artichoke, Romaine and Cherry Tomato Salad image

Provided by Terry Kirts

Categories     Salad     Food Processor     Leafy Green     Tomato     Vegetable     No-Cook     Picnic     Spring     Summer     Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 12

2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated

Steps:

  • Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
  • Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

TOMATOES AND ARTICHOKE HEARTS



Tomatoes and Artichoke Hearts image

The beauty of this tasty salad is in its simplicity.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
2 garlic cloves, minced
4 plum tomatoes, halved lengthwise and sliced crosswise into 1/2-inch pieces
1 can (14 ounces) artichoke hearts, drained and halved
Coarse salt and ground pepper

Steps:

  • In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
  • Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g

Tips:

  • Choose the right ingredients: Use fresh artichokes for the best flavor. If using canned artichokes, rinse them thoroughly and drain them well before using.
  • Prepare the artichokes properly: To prepare the artichokes, trim the stems and remove the tough outer leaves. Then, cut the artichokes in half and scoop out the fuzzy choke in the center.
  • Cook the artichokes until tender: You can cook the artichokes in boiling water, steaming, or roasting. The cooking time will vary depending on the method you choose, but the artichokes should be tender when pierced with a fork.
  • Use a good quality puff pastry: The puff pastry is the base of the tart, so it's important to use a good quality one. You can find puff pastry in the freezer section of most grocery stores.
  • Don't overfill the tarts: When filling the tarts, don't overfill them, or they will be difficult to eat. You should only fill the tarts about 2/3 full.
  • Bake the tarts until golden brown: Bake the tarts in a preheated oven until they are golden brown. The baking time will vary depending on the size of the tarts, but they should be baked for about 20-25 minutes.

Conclusion:

Artichoke and cherry tomato tarts are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, from a casual get-together to a formal dinner party. The combination of artichokes, cherry tomatoes, and cheese is simply irresistible. So next time you're looking for a new recipe to try, give these artichoke and cherry tomato tarts a try. You won't be disappointed!

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