Fruit/ Vegetable Tarts!

[kammy]

With the children still home and eating right around the clock have you moms ever considered using up the fruits and veggies to make tasty tart treats?

 

[Tina Nord]

Like the tarts that come in the little pie shells? I have been looking for some good recipes, but have not found very many. I thought they would be a good snack for my kids to have after school and stuff like that. I recently had a tomato and cheese tart from a local bakery and I would love to figure out how to make a similar one at home.

 

[evelynmcgregor]

Here is a tomato cheese tart recipe I like:

Tart Filling
One unbaked tart dough (see recipe, below)

• Dijon or whole-grain mustard
• 2-3 large ripe tomatoes
• 2 tablespoons olive oil
• salt and freshly ground pepper
• two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon
• 8 ounces (250 g) fresh or slightly aged goat cheese, sliced into rounds
• Optional: 1 1/2 tablespoons flavorful honey

Tart Dough

1 1/2 cups (210 g) flour
4 1/2 ounces (125 g) unsalted butter, chilled, cut into cubes
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water

1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water.

3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. “Dock” the bottom of the pastry firmly with your fingertips a few times, pressing in to make indentations.

If making a freestyle tart, simply transfer the dough to a prepared baking sheet (see headnote); no need to make indentations with your fingers.

5. Preheat the oven to 425ºF (218ºC). See note.

6. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.

7. Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

8. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey, if using.

(If baking a free-form tart, gather the edges when you’re done, to envelope the filling.)

9. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

 

[Tina Nord]

Oh my goodness, thank you so much for this recipe! I really like to have finger foods at my house that are easy for the kids to eat after school. It makes things so much easier when we are all busy and I don't like to buy all of the garbage they sell in the frozen food sections of the stores.

 

[Ellyn]

Don't forget the kind of patisserie cream! I love patisserie cream with fruit.

 

[kammy]

Here is a tomato cheese tart recipe I like:

Tart Filling
One unbaked tart dough (see recipe, below)

• Dijon or whole-grain mustard
• 2-3 large ripe tomatoes
• 2 tablespoons olive oil
• salt and freshly ground pepper
• two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon
• 8 ounces (250 g) fresh or slightly aged goat cheese, sliced into rounds
• Optional: 1 1/2 tablespoons flavorful honey

Tart Dough

1 1/2 cups (210 g) flour
4 1/2 ounces (125 g) unsalted butter, chilled, cut into cubes
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water

1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water.

3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. “Dock” the bottom of the pastry firmly with your fingertips a few times, pressing in to make indentations.

If making a freestyle tart, simply transfer the dough to a prepared baking sheet (see headnote); no need to make indentations with your fingers.

5. Preheat the oven to 425ºF (218ºC). See note.

6. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.

7. Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

8. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey, if using.

(If baking a free-form tart, gather the edges when you’re done, to envelope the filling.)

9. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

Thank you lots for posting this recipe will be trying this one out for sure since i always have tomatoes in excess.