Best 5 Grannys Tomato Tart Recipes

ANNA'S TOMATO TART

Steps:

• Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
• On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
• Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
• Cool slightly, cut into squares, and serve warm or at room temperature.

ANNA'S TOMATO TART

Steps:

• Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
• On a well-floured board, roll the dough out to an 11-by-17-inch rectangle and transfer it to the prepared sheet pan. Don?t worry if it doesn?t fit exactly; you want it to cover most of the bottom of the pan, but it can be a little rough on the sides. Place a second sheet pan directly on the pastry (be sure both sheet pans have flat bottoms) and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
• Lower the oven to 375 degrees F. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyère on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyère and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes. Cool slightly, cut into squares and serve warm or at room temperature.

GRANNY'S TOMATO TART

Steps:

• For crust: Combine flours and salt. Pulse to combine. Add butter and shortening and pulse until mixture resembles course crumbs. Transfer to bowl and sprinkle with 4 tbl ice water. Shape into a ball, adding water 1 tbl at a time until dough is just past crumbly and holds together. Divide dough in half if making 2 tarts. Wrap in plastic and refrigerate at least 30 min before rolling out. Preheat oven to 400 deg. Roll out dough to 2 9-in rounds or 1 16-in rectangle 1/8 in thick. Transfer to baking sheet and crimp edges 1/2 in high. Chill 30 min. Prick all over with fork. Weigh down with pie weights and bake until lightly browned, 10-15 min. Let cool, leave oven on. Topping: Spread mustard thinly over cooled shell. Scatter evenly with cheese. Arrange tomatoes in even, slightly overlapping rows. Sprinkle with herbs and season with pepper. Bake until tomatoes begin to shrivel and cheese melts, ~10-12 min. Sprinkle with salt and serve hot or room temp.

HEIRLOOM TOMATO TART

Steps:

• Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
• Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
• Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
• Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
• In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
• Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
• Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
• Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

HEIRLOOM TOMATO TART

Steps:

• Sprinkle a large baking sheet with 1 teaspoon cornmeal., On a lightly floured surface, roll pastry into a 12-in. circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick thoroughly with a fork. Sprinkle with Asiago cheese., Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack., Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese; garnish with basil if desired. Serve immediately.,