Best 3 Stuffed Pull Apart Tomato Tart Recipes

Indulge in a culinary delight with our mouthwatering Stuffed Pull-Apart Tomato Tart. This savory masterpiece combines juicy tomatoes, a delectable filling, and a golden-brown crust, resulting in an unforgettable dish perfect for any occasion.

Embark on a journey of flavors with our versatile recipe collection, offering a range of fillings to suit every palate. From the classic combination of spinach, feta, and artichoke to the tantalizing blend of pesto, mozzarella, and sun-dried tomatoes, each bite promises a burst of flavors. And for a vegetarian delight, try our hearty roasted vegetable filling, packed with colorful bell peppers, zucchini, and mushrooms.

No matter your preference, our Stuffed Pull-Apart Tomato Tart guarantees a delightful experience. Impress your guests with this impressive dish that's sure to be the star of any gathering. So gather your ingredients, preheat your oven, and let's embark on a culinary adventure you won't forget.

Let's cook with our recipes!

PUFF PASTRY HEIRLOOM TOMATO TART

Puff Pastry Heirloom Tomato Tart image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 sheet frozen puff pastry (half of a 17-ounce package), thawed
All-purpose flour, for dusting
One 8-ounce package cream cheese, at room temperature
1/3 cup sour cream
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh chives,
plus more for topping
12 ounces assorted small heirloom tomatoes, halved

Steps:

Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.

TINY TOMATO TARTS

Tiny Tomato Tarts image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 45m

Yield 18 tartlettes

Number Of Ingredients 4

Ingredients

One 17.3-ounce package puff pastry, thawed
3 tablespoons basil pesto
4 Roma tomatoes sliced
Olive oil

Steps:

Preheat the oven to 400 degrees F.
Line 2 baking sheets with parchment paper.
On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
Using a fork, generously prick (dock) the pastry circles to the edges.
Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
Bake until puffed and golden, 15 to 20 minutes.

PULL-APART STUFFED PASTA RING RECIPE BY TASTY

Pull-apart Stuffed Pasta Ring Recipe by Tasty image

Here's what you need: ricotta cheese, shredded mozzarella cheese, spinach, parmesan cheese, dried oregano, garlic, dried basil, red chili flake, salt, pepper, jumbo pasta shell, marinara sauce, shredded mozzarella cheese

Provided by Matthew Johnson

Categories Appetizers

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pt ricotta cheese
1 cup shredded mozzarella cheese
1 cup spinach, cooked
1 cup parmesan cheese
1 tablespoon dried oregano
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon red chili flake, optional
salt, to taste
pepper, to taste
1 lb jumbo pasta shell, cooked
marinara sauce, to taste
shredded mozzarella cheese, to taste

Steps:

Preheat oven to 400°F (200°C).
Mix all the ricotta, mozzarella, Parmesan, oregano, garlic, basil, chili flakes (optional), salt, and pepper until smooth.
Unfold a jumbo shell, turning it inside out, and gently fill it with 1-2 tablespoons of the cheese mixture. Refold the shell and set aside. Repeat with the rest of the pasta shells.
In a circular dish, place a layer of marinara sauce that completely covers the bottom of the pan. Place the shells, cheese side up in the pan in a spiralling pattern.
Pour a little extra marinara sauce within the spiral and top the whole pan with mozzarella cheese.
Bake for 15 minutes, or until the sauce is bubbling and the cheese is a golden brown.
Pull apart with your fingers.
Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 28 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

Tips:

Use ripe, flavorful tomatoes for the best results.
To make the filling, you can use any type of cheese that you like. Mozzarella, cheddar, and Parmesan are all popular choices.
If you don't have a large enough baking dish, you can make two smaller tarts instead.
Be careful not to overcook the tart. The tomatoes should be softened but still hold their shape.
Let the tart cool for a few minutes before slicing and serving.

Conclusion:

This stuffed pull-apart tomato tart is a delicious and easy-to-make appetizer or main course. It's perfect for a summer party or potluck. The combination of flavors and textures is sure to please everyone. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed.