124429 tray tomato tarts Recipes

tomatoes, tops cut off, unsalted butter, melted, sugar, sun-dried tomatoes (not in oil), chopped, frozen puff pastry , defrosted

tomatoes (8 large), unsalted butter, room temperature, sugar, vanilla extract, sheet frozen puff pastry (half of 17.3-oz package), thawed, corners cut off to make very rough 9- to 10-inch round, lightly sweetened whipped cream

tart shells, tomatoes, mayonnaise, cheddar cheese, parmesan cheese, shallots, onion, bacon, crispy, mustard, ground thyme, salt, pepper

puff pastry, thawed (1 sheet ), unsalted butter, red onions, halved and sliced thin, sugar , plus a pinch, sherry wine vinegar, kalamata olive, pitted and chopped, tomatoes or 1 1/2 pints grape, minced fresh thyme or 1/2 tbsp dried thyme, salt , to taste, fresh ground black pepper , to taste

all-purpose flour, baking powder, sea salt, pepper, unsalted butter, grated sharp cheddar cheese, egg, beaten, water, monterey jack cheese, grated, cheddar cheese, grated, eggs, beaten, garlic cloves, mashed, heavy cream, fresh rosemary, chopped, sea salt, pepper, tomatoes, tomatoes, peeled, seeded & chopped, almonds, chopped, panko breadcrumbs, bacon, 3/4 cooked & most of fat drained, reynolds wrap foil

refrigerated pie dough, fontina cheese, shredded (about 2/3 cup), pitted kalamata olives, chopped, sliced shallots, heirloom tomatoes, seeded and cut into 1/2-inch-thick slices, all-purpose flour, cornmeal, thyme, kosher salt, divided, pepper, reduced-fat milk, grated parmigiano-reggiano, eggs, fresh basil leaves, tomatoes, quartered

flour, more for dusting, egg yolk, salt and pepper, butter, at room temperature, extra virgin olive oil , as needed, dijon mustard, tomatoes (medium to large), dried herbes de provence or 1 tsp dried thyme or 1 tbsp fresh thyme leave

pie shell , pre-baked 5 minutes, tomatoes, cored,seeded and cut into thick slices, olive oil, garlic, minced, onion, finely chopped, grated parmesan cheese, eggs, whole milk, grated fontina or 1/2 cup monterey jack cheese, chopped fresh basil, chopped parsley, chopped chives

flour, egg, cold water , you may need more, salt and pepper, butter, softened, dijon mustard, tomatoes, sliced with most of the seeds removed, thyme, olive oil

puff pastry, balsamic vinegar, superfine sugar, unsalted butter, thyme leaves, freshly chopped, vine tomatoes, asparagus spears, blanched and cut into 1in pieces, arugula or 3 1/2 oz watercress, olive oil , to drizzle

head garlic, olive oil, all-purpose flour , for dusting, pie pastry , pate brisee (pie dough), italian fontina cheese, grated (about 1/2 cup), firm but ripe tomatoes, cored and sliced 1/4 inch thick (4 medium), coarse salt & freshly ground black pepper

frozen pie crusts , regular, mozzarella cheese, shredded, fresh mozzarella balls , really you want those thin medallions, basil, fresh , sliced into thin ribbons, and divided in half, tomatoes, fresh, large, and ripe, salt, extra virgin olive oil

bought puff pastry , ready-rolled if possible, red pesto sauce or 2 tbsp black olive paste, tomatoes , to include any will do cherry,and vine have more flavour, mozzarella cheese, drained and sliced, salt and pepper, mixed salad green, to serve

tomatoes, sliced into rounds (creole ), olive oil, divided, salt and pepper, sweet onion, thinly sliced, honey, sheet puff pastry, thawed, mozzarella cheese, shredded, parmesan cheese, grated, goat cheese, crumbled, basil leaves , torn

tomatoes , each cut lengthwise into 6 wedges, oil-cured olives, pitted, feta cheese, olive oil, fresh thyme leaves, freshly ground pepper

all-purpose flour, cold, unsalted butter , cut into cubes, salt, ice water , ice removed, goat cheese, chopped roasted tomatoes, pesto (made from basil or arugula), recipe follows, grilled asparagus, heirloom tomatoes, sliced or halved if using cherry tomatoes, yellow onions, sliced and grilled, eggplant, sliced into 1/4-inch thick rounds and grilled, sweet bell pepper, grilled, peeled, seeded and cut into 1inch thick slices, bread crumbs, grated asiago, basil oil , recipe follows, salt and pepper, field greens , as an accompaniment, arugula or 2 cups loosely packed basil leaves, toasted pine nuts, grated parmesan, salt, garlic clove chopped, olive oil, water, salt, basil leaves , packed, olive oil

refrigerated pie crusts, head garlic, olive oil, fontina cheese, shredded, tomatoes, salt, pepper

fresh oregano, chopped, garlic cloves, olive oil, puff pastry, dijon mustard, ripe tomatoes, black olives, fleur de sel, basil sprigs, leaves removed, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.