Best 9 Mccormicks Tomato Goat Cheese And Rosemary Tart Recipes

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Calling all tomato, goat cheese, and rosemary enthusiasts! Get ready to embark on a culinary journey with our delectable McCormick's Tomato Goat Cheese and Rosemary Tart. Picture a savory masterpiece featuring a flaky crust, a tangy tomato filling infused with aromatic herbs, and creamy goat cheese that melts in your mouth. This tart is not just a dish; it's an explosion of flavors that will tantalize your taste buds and leave you craving for more. We've also included a delightful collection of recipes to complement your tart-making experience. From a refreshing Tomato and Cucumber Salad to a zesty Lemon Vinaigrette, these recipes are designed to elevate your meal to a whole new level. So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

GOAT CHEESE TART



Goat Cheese Tart image

Provided by Ina Garten

Categories     appetizer

Time P1DT17h25m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting the board
Kosher salt
13 tablespoons cold unsalted butter, divided
3 to 4 tablespoons ice water
3/4 cup chopped shallots (3 to 4 shallots)
10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
1 cup heavy cream
3 extra-large eggs
1/4 cup chopped basil leaves
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
  • Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
  • Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
  • Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

MCCORMICK'S TOMATO, GOAT CHEESE AND ROSEMARY TART



Mccormick's Tomato, Goat Cheese and Rosemary Tart image

Slices of juicy summer tomatoes, creamy goat cheese and antioxidant-rich rosemary combine to make this savory tart. Cut into thin wedges to serve as an appetizer. Found this on the McCormick web site. Would like to thank French Tart for her wonderful photos of this recipe.

Provided by Debbwl

Categories     < 60 Mins

Time 35m

Yield 8 appetizer

Number Of Ingredients 9

1 refrigerated pie crust (from 15-ounce package)
1 1/2 teaspoons rosemary, finely crushed
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1/4 teaspoon black pepper, Coarse Ground
1/4 teaspoon sea salt
2 ounces goat cheese, softened (chevre)
1/4 cup low-fat whipped cream cheese
2 medium tomatoes, thinly sliced

Steps:

  • Preheat oven to 400°F Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended.
  • Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
  • Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.

HEIRLOOM TOMATO AND GOAT CHEESE TART



Heirloom Tomato and Goat Cheese Tart image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 10 servings

Number Of Ingredients 11

1/2 pound unsalted butter, cold, cut into small cubes
2 cups unbleached flour
Pinch of salt
3 eggs, 1 of them beaten with a little water, for egg wash
1/4 cup ice water
1/2 cup grated Parmesan cheese
5 to 6 medium-sized, different colored heirloom tomatoes, sliced fairly thin
4 to 6 ounces fresh goat cheese
1/2 cup half-and-half
Salt and pepper
1/4 cup fresh basil leaves, julienned

Steps:

  • In a food processor, combine the butter, flour and pinch of salt. Pulse until the butter is about the size of small peas. In a small bowl, mix 1 egg with the ice water. Add to the flour-butter mixture. Pulse until the dough begins to come together, but is still somewhat loose and shaggy. Turn dough out onto lightly floured board and gather together lightly and quickly into a disk. Cover with plastic wrap and refrigerate at least 30 minutes before rolling out.
  • Place dough on floured surface and roll out into large circle, about 1/8-inch in thickness. Sprinkle the bottom of the dough with 1/4 cup of the Parmesan cheese. Begin to layer the tomatoes around in concentric circles inside the dough, leaving about a 2-inch margin of dough at the edges. Sprinkle the fresh goat cheese evenly over the sliced tomatoes. Sprinkle the remaining Parmesan cheese over the top of the goat cheese.
  • In a small bowl, whisk together the remaining egg with the 1/2 cup of half-and-half. Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold the edges of the dough up around the tomatoes, pinching the creases as you go, but casually. Enclose the tomatoes partway to make it leak-proof. Carefully pour the custard around and over the tomatoes and cheese. Brush the dough with the egg wash. Place in 400 degree oven and bake for 30 to 45 minutes, or until golden brown. Cut the tart into 10 wedges and sprinkle wit the julienned basil. Serve

TOMATO AND GOAT CHEESE TARTS



Tomato and Goat Cheese Tarts image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 4 individual tarts

Number Of Ingredients 11

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into four 1/4-inch-thick slices
3 tablespoons julienned basil leaves

Steps:

  • Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  • Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

TOMATO, GOAT CHEESE AND ROSEMARY TART



Tomato, Goat Cheese and Rosemary Tart image

Slices of juicy summer tomatoes, creamy goat cheese and rosemary combine to make this savory tart. Cut into thin wedges to serve as an appetizer. Photo credit: Sommer Collier from A Spicy Perspective.

Provided by McCormick

Categories     Appetizers,

Yield 8

Number Of Ingredients 9

1 refrigerated pie crust (from 14.1-ounce package)
1 1/2 tsps McCormick® Rosemary Leaves finely crushed
1/2 tsp McCormick® Garlic Powder
1/2 tsp McCormick® Oregano Leaves
1/4 tsp McCormick® Black Pepper, Coarse Ground
1/4 tsp Sea Salt from McCormick® Sea Salt Grinder
2 oz goat cheese (chèvre), softened
1/4 cup light whipped cream cheese
2 medium tomatoes thinly sliced

Steps:

  • Preheat oven to 400°F. Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended.
  • Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
  • Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 153 Calories

TOMATO AND GOAT CHEESE TART



Tomato and Goat Cheese Tart image

The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.

Provided by Martha Rose Shulman

Categories     dinner, appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

1 yeasted olive oil pastry (1/2 recipe)
3 tablespoons Dijon mustard
1 1/2 pounds ripe tomatoes
Salt and freshly ground pepper
2 to 3 tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary
2 eggs
4 ounces goat cheese, crumbled
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
  • Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
  • Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams

MCCORMICK'S TOMATO, GOAT CHEESE & ROSEMARY TART



McCormick's Tomato, Goat Cheese & Rosemary Tart image

Slices of juicy summer tomatoes, creamy goat cheese and antioxidant-rich rosemary combine to make this savory tart. Cut into thin wedges to serve as an appetizer. Found this on the McCormick web site. Would like to thank French Tart for her wonderful photos of this recipe.

Provided by debbie lopez

Categories     Other Appetizers

Time 35m

Number Of Ingredients 9

1 refrigerated pie crust
1 1/2 tsp rosemary, finely crushed
1/2 tsp garlic powder
1/2 tsp oregano, dried
1/4 tsp black pepper
1/4 tsp salt
2 oz goat cheese, softened (chevre)
1/4 c low-fat whipped cream cheese
2 medium tomatoes, thinly sliced

Steps:

  • 1. Preheat oven to 400°F Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended.
  • 2. Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
  • 3. Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.

GOAT'S CHEESE & ROSEMARY TARTS



Goat's cheese & rosemary tarts image

James Martin's crisp puff pastry cheese tartlets make a great canapé or accompaniment to soup

Provided by James Martin

Categories     Buffet, Side dish

Time 35m

Number Of Ingredients 3

375g pack ready-rolled puff pastry
150g log goat's cheese
rosemary sprigs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut out 8 x 8cm circles from the ready-rolled puff pastry. Arrange on a baking sheet and prick the middles a few times with a fork. Cook for 10 mins, then remove from oven.
  • Cut the goat's cheese into 8 slices. Press 1 slice into each pastry round, then top with rosemary sprigs. Season, then cook for 10-15 mins more, until the cheese is melted and the pastry is puffed up and crisp.

Nutrition Facts : Calories 199 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.63 milligram of sodium

TOMATO AND GOAT CHEESE TART



Tomato and Goat Cheese Tart image

Serve this savory tart as a side dish or cut into little squares as an hors d'oeuvre. A layer of sour cream and mustard topped with sauteed leeks prevents the crust from getting soggy under juicy tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes one 12-inch tart

Number Of Ingredients 10

All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
1 tablespoon sour cream
1 teaspoon grainy mustard
Coarse salt and ground pepper
2 large leeks, white and light-green parts only
1 tablespoon unsalted butter
3/4 pound grape or cherry tomatoes, halved if large, or plum or beefsteak tomatoes, sliced 1/4 inch thick, or a combination
2 ounces fresh goat cheese, crumbled
2 teaspoons fresh thyme or basil leaves

Steps:

  • Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. Fold over 1/2-inch border on all sides and press edges to seal. Refrigerate 10 minutes.
  • Meanwhile, halve leeks lengthwise; rinse thoroughly, pat dry, and slice 1/4-inch thick. In a large skillet, melt butter over medium-high. Add leeks, season with salt and pepper, and cook, stirring frequently, until soft, 3 minutes. Reduce heat to medium and cook, stirring frequently, until leeks are very soft, 5 minutes. Arrange leeks evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. Bake until pastry is golden brown and crisp, 25 minutes. Let cool slightly. Top with goat cheese and herbs before cutting into squares. Serve warm or at room temperature.

Nutrition Facts : Calories 71 g, Fat 4 g, Fiber 1 g, Protein 2 g

Tips:

  • To ensure that the tomatoes are evenly sliced, use a sharp knife and a steady cutting motion.
  • If you don't have a tart pan with removable bottom, you can use a regular 9-inch pie plate. Just be sure to trim the excess dough around the edges before baking.
  • To prevent the goat cheese from becoming too soft, chill it for at least 30 minutes before using.
  • If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary instead.
  • Serve the tart warm or at room temperature. It's also delicious the next day.

Conclusion:

This tomato, goat cheese, and rosemary tart is a delicious and easy-to-make appetizer or main course. The combination of sweet tomatoes, creamy goat cheese, and fragrant rosemary is simply irresistible. Whether you're serving it to guests or enjoying it yourself, this tart is sure to be a hit.

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