Rock Hall Mater Tarts

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

Mater tarts can be simple, complex, gourmet or of your own making. You can make your own crust or use prepackaged pizza or phyllo dough or haul out your Bisquik and make a crust.
You can make a round, square or flat edged tart.
Select ripe tomatos or heirlooms. Using heirloom will produce a beautiful rainbow of colors.
You can roast tomatoes before hand or place them fresh on your shell.
Use fresh basil and fresh, parsley and oregano or use Italian seasoning if you don't have access to fresh herbs.
CHEESE PLEASE ... old standbys are parmesan and mozzarella. But to switch it up ... goat, gruyere, smoked gouda, mascarpone, etc are yummy too!
Filling ... there are custard fillings, plain cheese fillings or those that use salad dressing, mayo and/or mustard.
CRAB!!! It is DELICIOUS TO ADD CRAB TO FILLING AND AFTER BAKING ON TOP!

Here is the easiest and quickest I have made. Links to "Method" below are for more options.

This recipe calls for Bisquick crust. I also use prepackaged pizza dough, phyllo dough or a package of pizza dough that only requires adding water.

1 lb assorted tomatoes, cut into 1/2-inch slices
1/2 teaspoon salt
1/2 cup butter, softened
2 cups Original Bisquickâ„¢ mix
3 tablespoons boiling water
1 cup shredded mozzarella cheese (8 oz)
1/2 cup shredded Parmesan cheese (2 oz)
1/2 cup sandwich spread, mayonnaise or salad dressing
3 medium green onions, chopped (3 tablespoons)
1 tablespoon chopped fresh basil (you can add parsley and oregano if you wish)
1/4 teaspoon freshly ground pepper
1/4 teaspoon JO or Old Bay


Method

1) Place tomato slices in single layer on paper towels; sprinkle with salt. Let stand 30 minutes.

2) Meanwhile, heat oven to 400°F. Spray 9-inch tart pan with removable bottom with cooking spray. In medium bowl, cut butter into Bisquick mix, using pastry blender, until mixture looks like coarse crumbs. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of tart pan. Freeze 10 minutes.

3) Bake 15 minutes or until light golden brown. Sprinkle with 1/2 cup of the mozzarella cheese. Cool 10 minutes in pan on cooling rack. Reduce oven temperature to 350°F.

4) In medium bowl, mix remaining 1/2 cup mozzarella cheese, the Parmesan cheese, sandwich spread, green onions and basil. Spread over crust. Pat tomatoes dry with paper towels; arrange over cheese mixture. Sprinkle with pepper and JO or Old Bay. Bake 30 to 35 minutes. Let stand 10 minutes. Remove tart from side of pan before serving.
Garnish with additional chopped basil, if desired. On a platter, looks pretty ringed with fresh rosemary or other fresh lettuces and herbs to your liking.


http://www.myrecipes.com/recipe/tomato-tart
http://www.foodnetwork.com/recipes/bobby-flay/tomato-tart.html
http://mamasgottabake.com/2012/08/heirloom-tomato-tart/
http://food52.com/recipes/23342-summer-roasted-tomato-tart
http://food52.com/recipes/5941-heirloom-tomato-and-lemon-mascarpone-tart

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