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Tag: tomato tart

  • How to make Tomato Basil Tart

    How to make Tomato Basil Tart

    Tomato basil tart is one of the best combinations to enjoy summer flavors with fresh tomatoes and herbs. This recipe can be made for breakfast, lunch or dinner, is easy to make and tastes like summer. Try to enjoy tomatoes combined with cheese, herbs and pastry crust.

    Tomato Basil Tart Recipe


    Home Cooking Adventure

    Ingredients
    Makes about 4-6 servings

    1 sheet (400 g) puff pastry, thawed
    4 tbsp (60g) cream cheese
    1 garlic clove, minced
    1 tsp Dijon mustard
    3 tbsp fresh basil, chopped
    1/4 cup (25g) Parmesan cheese, grated
    1 cup (100g) Mozzarella cheese, grated
    4 medium tomatoes (about 600g), sliced in about 1/4 inch slices
    Freshly ground black pepper

    Directions:
    1. Preheat the oven to 400F ( 200C).

    2. Cut the tomatoes into 1/4 “ (6 mm) slices and place on paper towels to drain for about 15-20 minutes. Cover with paper towels as well.

    3. In a small bowl combine the cream cheese, Dijon mustard, garlic, basil and Parmesan cheese.

    4. On a floured surface roll the puff pastry dough into a rectangle of 12×14 inches (30X35cm). Transfer the dough onto a parchment
    paper lined baking sheet. Prick pastry all over with fork but not up to the edges, as you leave about 1 inch as a border.

    5. Spread the cheese mixture on puff pastry on a thin layer. Sprinkle Mozzarella cheese evenly on top.

    6. Arrange the tomato slices on top.

    7. Bake for about 20 to 25 minutes until the crust is golden, cheese melted and tomatoes cooked.

    8. Sprinkle fresh basil on top and serve warm.

  • How to make Chocolate Salted Caramel Tart Recipe

    How to make Chocolate Salted Caramel Tart Recipe

    Do you like this Chocolate Salted Caramel Tart? It goes great with a buttery almond crust, rich salty caramel and light bitter chocolate ganache, all garnished with salt crystals. The chocolate is rich, rich and rich, a great treat for any party.

    Chocolate Salted Caramel Tart Recipe


    Home Cooking Adventure

    Ingredients:

    Makes about 6-8 servings

    Almond Chocolate Sweet Pastry
    1 1/4 cups (160g) flour
    1/4 cup (30g) ground almonds
    1/4 cup (30g) unsweetened cocoa powder
    1/4 cup (50g) sugar
    1/4 tsp salt
    1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
    1 tsp vanilla extract
    1 egg
    1-2 tbsp ice water

    Caramel
    1 1/2 cups (300 g) sugar
    1/2 cup (100g) water
    1/2 cup (120 g) heavy cream
    5 tbsp (70 g) unsalted butter
    1 tsp salt

    Chocolate Ganache
    1/2 cup (120 g) heavy cream
    4 oz (120g) bittersweet chocolate, chopped

    Garnish
    sea ​​salt crystals

    Directions

    1. Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt.

    2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refract for at least 30 minutes or overnight.

    3. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refraction for 30 minutes before baking.

    4. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.

    5. Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.

    6. Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.

    7. Remove the pan from the heat and add the cream. It will bubble a little bit.

    8. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.

    9. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.

    10. Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.

    11. Pour the chocolate ganache over the caramel. Spread it evenly and refract for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.