tomato basil phyllo tart

She wound up with a mix of fontina, Parmesan, and Gruyere…but so many different cheeses would work: Monterey Jack, mozzarella, Swiss, Romano…the list goes on. Add garlic and oregano; cook 1 minute longer. Just try to use a pan that is on the short (non-deep) side. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. And cooking. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Made half like recipe other half added sausage on top. In a large skillet, heat oil over medium-high heat. Second, Bets is left-handed, so all the light angles that work well in my kitchen when I’m cooking don’t work with her because she’s facing away from the light. My husband LOVED it! And eating. It freezes well unbaked, so I can keep one on hand to pop in the oven for a quick dinner.—Neta Cohen, Bedford, Virginia, Tomato-Onion Phyllo Pizza Recipe photo by Taste of Home. Bets and I polished off almost half of it Monday evening, and by noon Tuesday, it was completely gone. For more details on this artisan pastry we created, see the printable recipe below. And about the pan: You can go any direction you want! But we really wanted to celebrate the orbicular beauty of the whole ‘maters, and we wound up being so glad we did. Do Not Sell My Personal Information – CA Residents, 3/4 cup chopped green pepper (about 1 small), 3/4 cup chopped sweet red pepper (about 1 small), 3 packages (1.9 ounces each) frozen miniature phyllo tart shells, 1 package (8 ounces) cream cheese, softened, 1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry, 1 tablespoon minced fresh basil or 1 teaspoon dried basil. rectangle. baking pan with some of the melted butter. You do want the tart to sit for a few minutes before you serve it, so you have time to grab some basil leaves, cut them into a chiffonade…. Frozen mini phyllo tart shells are so convenient and easy to use. I thinketh not. And eating. This was one of the most delicious things I’ve ever eaten. Taste of Home is America's #1 cooking magazine. Then stick the tart into a 450 degree oven, watch it to make sure the crust doesn’t get too brown…. Followed recipe. I make it often when fresh garden tomatoes are in season. You may be able to find more information about this and similar content on their web site. My sister Betsy just left yesterday after a nice, long visit and while she was here, we did our share of cooking and eating. Bake at 375° until edges are golden brown, 20-25 minutes. And laid it onto a quarter sheet pan, which is half the size of a half sheet pan. It was very easy to make, turned out perfect and delicious. This was surprisingly easy to put together. And let them cook for about 20 to 25 minutes, until they were soft and golden brown. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. To start, Bets sliced up some onions. We rolled it really thin—as thin as we could get it…. Every item on this page was chosen by The Pioneer Woman team. I didn't have dried oregano or thyme, but I did have Italian Dried Herbs, which has that in it plus dried basil and dried marjoram. Discard scraps. Very easy. You can use one or two standard pie pans, you can use a tart pan, or you could use a flat cookie sheet and do more of a flat tart with the sides folded up around the edge. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. They were lusciously ripe and begging to be featured in something special, and after we hemmed and hawed over pasta, frittata, and bruschetta possibilities…we wound up deciding to make a tart. Preheat oven to 350°. So I melted some butter in a skillet…. Bake 10-12 minutes or until set. We found it works best with plum tomatoes because they hold their shape the best. Until they’re totally covering the cheese. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese. This recipe would be perfect. A ridiculously delicious---and simple---way to celebrate cherry tomatoes. I’m used to balancing the camera with one hand while I try to do whatever I’m doing with the other hand, all the while trying not to drop said camera in the food. excellent- I cut in little squares for appitizers, Don't be put off by the fact that this uses phyllo. I made this recipe and found it to be wonderful. You can vary the recipe by using more pungent cheese or by adding toppings (parsley, greens, bacon...). The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Flavor profile is good. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. Now, taking pictures of this process was tricky for me for two reasons. Artichoke and Sun-Dried Tomato Bruschetta, 65 Italian Potluck Recipes That Serve a Crowd, Do Not Sell My Personal Information – CA Residents, 7 tablespoons grated Parmesan cheese, divided, 1 cup shredded part-skim mozzarella cheese, 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano, 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme. And take it out of the oven when it looks absolutely perfect. And it is my contention that they’re so darn good because, well, you can’t rush them. They’ve just gotta take their own sweet time. Spoon 2 teaspoons filling into each tart shell. You can not believe the flavor of these babies. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Aren’t you glad you have me here to explain these things to you? You’ll love this, my friends! (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.). It was fantastic! The pie crust was next. The evening before she left, we were trying to figure out how to use a bunch of yellow cherry tomatoes Bets has picked from my garden. We considered, for one brief moment of insanity, cutting the tomatoes in half. Threw in the onions, and started cooking them over medium-low heat. So did I. Meanwhile, Betsy was scouring the fridge for different cheeses and grating them up. Is there anything better than caramelized onions? Serve warm. It would be one of the best decisions either of us has ever made. Cool completely. Here’s the handy dandy printable. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. First, I’m not used to taking photos of someone else’s hands doing the prep and cooking. Bake the tart until the crust turns brown and crispy, 30 to 35 minutes.

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