Roasted Cherry Tomato Tart

Roasted Cherry Tomato Tart 150 Image by: Roasted Cherry Tomato Tart 150 Author: Canadian Living

Goat cheese, olives and roasted tomatoes add up to delicious, intense flavour. The tender, slightly crunchy cornmeal pastry is supple and easy to work with.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2007

Ingredients

  • 4 cups cherry tomatoes
  • 4 cups grape tomatoes
  • 4 teaspoons extra virgin olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • 1/2 cup crumbled goat cheese
  • 8 brine-cured black olives pitted and quartered lengthwise
Pastry:
  • 1 cup all purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 cup cold butter diced
  • 3 tablespoons Ice water
  • 2 teaspoons lemon juice
  • 2 teaspoons vinegar

Method

Pastry: In food processor, blend flour, cornmeal, thyme and salt ; pulse in butter until mixture resembles fine crumbs with a few larger pieces. With motor running, add ice water and lemon juice all at once; pulse just until dough starts to clump together. Remove and press into disc. Wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days; let come to room temperature.)

On floured surface, roll out dough to 11-inch (28 cm) circle. Drape over 9-inch (23 cm) tart pan with removable bottom. Ease into pan without stretching; press over bottom and up side, folding in edge to level with rim. Prick with fork. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Bake in bottom third of 400°F (200°C) oven until golden, 18 to 20 minutes. Let cool on rack.

Meanwhile, in 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, oil, garlic, salt and pepper. Roast in 400°F (200°C) oven until slightly charred and shrivelled, about 30 minutes. Let cool in pan. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Brush bottom of baked tart shell with mustard; sprinkle with all but 2 tbsp (25 mL) of the goat cheese. Arrange tomato mixture over top; dot with olives and sprinkle with remaining goat cheese.

Bake in centre of 400°F (200°C) oven until tomatoes are warmed through, about 14 minutes. Serve warm or at room temperature.

Nutritional facts Per each of 8 servings: about

  • Sodium 440 mg
  • Protein 5 g
  • Calories 260.0
  • Total fat 17 g
  • Cholesterol 35 mg
  • Saturated fat 9 g
  • Total carbohydrate 22 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Cherry Tomato Tart

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