Indulge in a culinary masterpiece that blends vibrant flavors and textures: the McCormick's Tomato, Goat Cheese, and Rosemary Tart. This delectable dish features a flaky, buttery crust filled with a luscious tomato filling, creamy goat cheese, and aromatic rosemary. The vibrant colors of the tomatoes and the golden crust create a visually appealing dish that will impress any food enthusiast. Each bite offers a burst of juicy tomatoes, complemented by the tanginess of goat cheese and the earthy notes of rosemary. This recipe is perfect for a light lunch, a savory appetizer, or as a main course served with a side salad. Additionally, the article provides a variety of other tantalizing recipes, including a delectable Goat Cheese and Blackberry Tart, a savory Roasted Vegetable and Goat Cheese Tart, and a delightful Roasted Red Pepper and Goat Cheese Tart. With step-by-step instructions and a detailed ingredient list, these recipes are accessible to home cooks of all skill levels.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO AND GOAT CHEESE TARTS
Provided by Ina Garten
Categories appetizer
Time 55m
Yield 4 individual tarts
Number Of Ingredients 11
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
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
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
HEIRLOOM TOMATO AND GOAT CHEESE TART
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
GOAT CHEESE TART
Provided by Ina Garten
Categories appetizer
Time P1DT17h25m
Yield 6 servings
Number Of Ingredients 10
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
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
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.
TOMATO & GOAT CHEESE TART
Make and share this Tomato & Goat Cheese Tart recipe from Food.com.
Provided by Green.Chef
Categories Cheese
Time 55m
Yield 2 6-inch tarts, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Defrost puff pastry according to package directions.
- Peel, quarter, and thinly slice the onion. Peel and mince garlic.
- Heat 1 T oil in medium sautee pan. Sautee onions and garlic over medium heat until the onions are soft and beginning to caramelize.
- Season onions with salt and pepper, deglaze with wine, and stir in thyme.
- Once the puff pastry is defrosted, unfold it onto a cutting board. Cut 2 6-inch rounds out of defrosted puff pastry. You can use a small plate or saucer and a paring knife for this. Put the puff pastry onto a baking sheet lined with parchment paper.
- Score the puff pastry 1/2-inch from edge. This will allow the edge to rise more, creating a crust. The ingredients will go within this circle, leaving the edge empty.
- Sprinkle the grated parmesan within the scored circle. Top with caramelized onions.
- Crumble the goat cheese and sprinkle over the onions.
- Slice the tomato in half. Cut 1 thick slice from each half of the tomato (1-inch thick). Place in the center of the tart, over the onions and cheese.
- Drizzle 1-2 T olive oil over the tomatoes to encourage browning.
- Julienne the basil, and sprinkle evenly over the tomato.
- Put a few slices of parmesan on top of each tart and sprinkle with salt and pepper.
- Bake at 425F for 20-25 until golden brown.
Nutrition Facts : Calories 1558.3, Fat 110, SaturatedFat 30.5, Cholesterol 26.8, Sodium 794.3, Carbohydrate 113.2, Fiber 5.5, Sugar 6.7, Protein 26
TOMATO AND GOAT CHEESE TART
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
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
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
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 CHEESE, TOMATO, AND CARAMELIZED ONION TART
Inspired by Mediterranean classics such as pissaladiere and focaccia,this tart has a soft, chewy, rosemary-imbued crust. Sweet caramelized onions and roastedtomatoes settle in next to piquant black olives and goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Brush an 18-by-12 1/2-inch rimmed baking sheet with oil. Place dough on sheet; press into a rounded rectangle, about 14 by 12 inches.
- Heat 2 tablespoons oil in a mediumskillet over medium-high heat. Add onions and salt. Cook, stirring occasionally,until golden, about 12 minutes; transferto a bowl. Add tomatoes and remaining2tablespoons oil to the skillet. Cover;cook, stirring occasionally, until tomatoes collapse, about 10 minutes.
- Scatter olives, onions, tomatoes, andcheese over dough. Bake until crust isgolden, 25 to 30 minutes. Let cool 10 minutes. Serve, garnished with rosemary.
GOAT'S CHEESE & ROSEMARY TARTS
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
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
FRESH TOMATO AND GOAT CHEESE TART
Provided by Florence Fabricant
Categories side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet. Saute the onion until soft but not brown. Stir in the garlic, then add the chopped tomatoes. Simmer for about 10 minutes until the mixture is thick. Season with basil, sun-dried tomatoes, salt and pepper. Allow to cool to room temperature.
- Preheat oven to 350 degrees.
- Beat eggs with half-and-half and a pinch of salt. Stir in the cheeses and the tomato mixture. Pour the mixture into the pie crust.
- Arrange the tomato slices on top and dot with butter. Bake about 35 minutes, until the custard is set. Cool briefly, then serve.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 25 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 425 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- If you don't have a food processor, you can chop the sun-dried tomatoes and rosemary by hand. Just make sure they are finely chopped so they evenly distribute in the tart.
- Use a good quality goat cheese. This will make a big difference in the flavor of your tart.
- Don't overbake the tart. It should be slightly golden brown on top and the center should be set.
- Let the tart cool completely before slicing and serving. This will help it hold its shape.
- Serve the tart with a simple green salad or roasted vegetables.
Conclusion:
This McCormick's Tomato Goat Cheese Rosemary Tart is a delicious and easy-to-make appetizer or light meal. It's perfect for any occasion, whether you're entertaining guests or just looking for a quick and tasty snack. The combination of sun-dried tomatoes, goat cheese, and rosemary is a classic combination that is sure to please everyone. So next time you're looking for a new recipe to try, give this tart a try. You won't be disappointed!
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