[Tomato Tart]
Source: From Donna
We almost always double the dough part of this recipe and freeze or refrigerate the extra then all you need is a few minutes effort to create any number of delicious and savoury tarts.
Some of our favourites are: Asparagus and fontina cheese - caramelized onion and gorgonzola - fig, proscutto and cambozola
Ingredients
- ¼ cup Sour Cream
- ¼ cup Ice Water
- ⅓ cup Flour
- ⅓ cup Cornmeal
- ½ tsp Salt
- ½ cup Cold Butter, cut into cubes
- 6 med. Tomatoes, thinly sliced
- 10 ounces Soft Goat Cheese, crumbled
- 1 bunch Basil, roughly chopped
- ½ cup Parmesan Cheese, grated
- 1 tsp pepper
Directions
1. Dough |
2. Stir the sour cream and ice water together in a small bowl. |
3. Put the flour, cornmeal and salt in a mixing bowl and stir with a whisk. |
4. Add the cold butter and work it into the dry ingredients with a pastry olencer or your fingers till you have a nice crumbly mixture. |
5. Add the sour cream mixture all at once to the dry ingredients with a fork. Your dough will form a loose ball and will probably seem too moist, but just mix it together gently and separate it into two even disks. Use some flour on your fingers to keep it from sticking. |
6. Wrap in plastic wrap and place in the fridge for a least two hours. |
7. Putting it together |
8. Put the sliced tomatoes on a couple of sheets of paper towels or a tea towel to drain a bit of the moisture out of them. This will prevent the tarts from becoming soggy. |
9. Mix together the crumbled goat cheese and the basil in a small bowl. |
10. Roll out each disk of dough on a well floured board. Don't get too hung up about the shape of your dough, just roll it to about 11 inches, more or less round. |
11. Scatter the goat cheese and basil onto the rolled out dough leaving a 1 inch border. Arrange the tomatoes on top of the cheese somewhat prettily. |
12. Sprinkle with the parmesan and the pepper. |
13. Fold the edges of the tarts to form small folds along the edge of the dough. Gently press down with your fingers. Once again don't get too worked up about things, the look your'e going for here is rustic. |
14. Bake the tarts in a 375º oven for about 30 minutes until they are crisp and golden brown. You may have to rotate them in your oven for even baking. |
15. Slide the tarts out onto a cooling rack and try to let them rest for at least 5 minutes before cutting into slices like a pizza. |
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